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I found this honey lemon pepper wings combo during a family game session and we can't stop making it now. Using common ingredients from my kitchen, I can make wings that are crunchy on the outside, juicy inside and smothered in this mind-blowing sticky-sweet tangy coating. They're perfect when friends come over for sports viewing or when I'm just in the mood for some messy, delicious snacking.
An Unforgettable Taste Combination
The way honey, lemon and pepper blend on these wings feels almost magical. Sweet honey meets zingy citrus while the pepper adds just enough heat to make you grab another one. I always enjoy seeing guests' reactions when they bite into these for the first time.
What You'll Need
Grab two pounds of chicken wings I prefer mixing drumettes and wingettes for texture differences. The crispy exterior comes from potato starch mixed with a bit of baking powder don't leave these out. My seasoning is straightforward paprika, onion powder and garlic powder build the base while real honey creates that sticky coating. The zest and juice from fresh lemons add brightness and a couple garlic cloves boost everything. Some melted butter gives richness and coarse cracked pepper delivers that signature kick.
Wing-Making Steps
Start by heating your oven to 450°F. Thoroughly dry your wings with paper towels for maximum crispiness then coat them in your potato starch, baking powder and spice mixture. Arrange them on a parchment-lined tray with some oil spray and bake at 425°F. During their cooking time about 35 minutes turning once halfway make your glaze. Just warm honey, lemon juice, zest, garlic, butter and pepper until they meld beautifully. Once your wings turn golden and crisp, toss them in this shiny sauce and watch them vanish.
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No-Fry Crunch Method
These wings get so crunchy you'd swear they were deep-fried. My potato starch and baking powder combo creates amazing texture straight from your oven. The high cooking temperature and turning them over once makes sure they're golden all around without any oil bubbling.
Storing What's Left
If you manage to have extras they'll keep nicely in your fridge for around 4 days. Don't use the microwave to warm them up though toss them in the oven or air fryer to get that crispiness back.
Pick Your Wing Parts
I always use both wingettes and drumettes when making this dish. The flat wingettes crisp up more and catch extra sauce in their nooks while drumettes offer more meat in each bite. You can mix them together or stick with what you like best either way they'll soak up all that honey lemon pepper flavor perfectly.
Frequently Asked Questions
- → What makes potato starch and baking powder work well?
Potato starch adds crunch while baking powder helps make the wings brown nicely, so you get extra crispy wings every time.
- → Can these wings be made early?
You can! Bake the wings and mix the sauce separately. To enjoy them fresh, reheat wings to crisp them up and coat with warm sauce when you're ready.
- → Why heat at 450°F first, then lower it?
The high heat crisps up the wings, while lowering the temperature makes sure they're cooked through without burning the skin.
- → Do I really need to dry the wings?
Yes! Dry wings roast better because extra moisture creates steam, which prevents them from getting crunchy.
- → Is it okay to change the spice level of the sauce?
Go ahead! You can make it spicier or milder by adjusting how much ground pepper you use to suit your taste.
Conclusion
Crispy chicken wings coated in a tangy honey-lemon glaze for juicy bites that are sweet and bold. Great for gatherings or meals with easy-to-find ingredients.