This recipe arrived in my life on a busy Friday evening when I wanted something that felt indulgent but didn’t require frying or a long list of ingredients. I’ve always loved the bright zing of lemon pepper but wanted a sticky glaze that clung to a crackly, well-browned skin. After a few tweaks — a dusting of baking powder for extra crisp, a splash of melted butter in the glaze, and using hot honey when I wanted heat — these wings became an instant favorite in my house. I first tested the combination at a small family gathering; the plate was empty within minutes and my nephew asked for the recipe on the spot.

These wings deliver a satisfying contrast: the exterior crisps up in a very hot oven while the honey-lemon glaze finishes on the skin, creating sticky, glossy pockets of flavor. The lemon brings brightness, the honey balances with sweetness, and the lemon pepper seasoning supplies the aromatic, peppery lift that keeps you reaching for more. I love serving them when friends drop by because they are easy to scale and can be prepped ahead — then tossed in the oven for a hot, crowd-pleasing finish.

Ingredients

• Chicken wings (3 pounds): Separate into flats and drums. Look for fresh wings with dry skin — if they’re wet, pat completely dry before seasoning to help the skin crisp. Buying from a butcher or a trusted brand ensures even pieces for consistent cooking.
• All-purpose flour (2 tablespoons): A light dusting helps the baking powder adhere and promotes browning and texture on the skin. If you need gluten-free, substitute a 1-to-1 gluten-free flour (see substitutions).
• Baking powder (2 teaspoons): The unsung hero for oven-crispy skin; aluminum-free baking powder is preferred to keep flavors clean and avoid any metallic aftertaste.
• Salt (1 1/2 teaspoons): Kosher or fine sea salt — salt draws moisture from the skin and seasons the meat; adjust if your lemon pepper seasoning already contains salt.
• Paprika (1 teaspoon): Adds color and a hint of smoky warmth. Use sweet or smoked paprika depending on preference; smoked will give a subtle barbecue note.
• Unsalted butter (1/4 cup, melted): Adds richness to the glaze and helps the honey spread evenly over the wings. Clarified butter works well if you want a higher smoke point.
• Honey (1/4 cup): For even coating and glossy finish. Substitute hot honey for heat or try a wildflower honey for floral notes.
• Lemon juice (1 tablespoon, freshly squeezed): Fresh juice makes a noticeable difference — it brightens the glaze and cuts the sweetness.
• Lemon pepper seasoning (2 teaspoons, salt-free): The primary seasoning that gives these wings their zesty, peppery personality. If your blend contains salt, reduce added salt accordingly.

Instructions

Preheat and prepare: Set the oven to 450 °F and line a baking sheet with aluminum foil. Place a wire rack on top so air circulates around each piece for even browning. This step is essential — without a rack the bottoms can steam and soften. Dry and toss: Pat the wings completely dry with paper towels. In a large bowl, toss wings with 2 tablespoons all-purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoons salt, and 1 teaspoon paprika until lightly coated. The flour and baking powder form a thin crust that crisps in the oven. Arrange and roast: Arrange wings in a single layer on the rack, leaving space between pieces so steam can escape. Roast at 450 °F for 15 minutes, then reduce heat to 425 °F and continue baking for 15 more minutes. This two-step heat helps render the fat and brown the skin without burning the glaze later. Make the glaze: While wings roast, whisk together 1/4 cup melted unsalted butter, 1/4 cup honey, 1 tablespoon fresh lemon juice, and 2 teaspoons salt-free lemon pepper seasoning. Taste and adjust — add a pinch more lemon pepper or a touch more honey if you prefer sweeter glaze. Toss and finish baking: Remove wings from oven and toss immediately in the sauce so the glaze adheres while the skin is hot. Return sauced wings to the rack and bake at 425 °F for an additional 10 minutes to set the glaze and intensify caramelization. Rest and serve: Take the wings out and let them rest 5 minutes — this helps the glaze tack up and keeps the interior juicy. Wings are done when they reach an internal temperature of 160 °F at the thickest part (use a digital thermometer for accuracy).

Storage Tips

Store cooled wings in an airtight container in the refrigerator for up to 4 days. For best texture, reheat in the oven at 375 °F on a wire rack over a baking sheet so hot air circulates; 8–10 minutes should bring them back to crispness. Avoid microwaving if possible — it softens the skin. If you must freeze components, freeze the plain roasted wings (before glazing) in a single layer on a tray, transfer to a freezer bag, and use within 6 weeks. Thaw overnight in the refrigerator and reheat, then toss in fresh glaze.

Ingredient Substitutions

If you need a gluten-free option, swap the all-purpose flour for a 1-to-1 gluten-free flour and use a gluten-free baking powder. For dairy-free, replace butter with melted coconut oil or a neutral oil plus an extra tablespoon of honey for texture; note coconut flavor may come through. To reduce sweetness, try 3 tablespoons honey and 1 tablespoon maple syrup or reduce honey to 2 tablespoons and increase lemon juice by 1 teaspoon for a tangier finish.

Serving Suggestions

Serve with crisp celery and carrot sticks, a cooling yogurt-based ranch, or a bright blue cheese dip to contrast the glaze. These wings pair beautifully with a simple green salad, roasted new potatoes, or corn on the cob for a summer spread. Garnish with extra lemon zest and a sprinkle of flaky sea salt to heighten the contrast between sweet and savory.

Cultural Background

While wings have become synonymous with American game-day cuisine, variations exist worldwide. The lemon pepper profile leans on classic American seasoning blends that emerged from home kitchens and spice companies in the mid-20th century. Combining citrus with honey reflects a timeless balance found in Mediterranean and Middle Eastern cooking, but here it’s adapted to bold, sticky American-style wings that shine at gatherings.

Seasonal Adaptations

In summer, use extra lemon zest and swap honey for a lighter wildflower variety. For fall and winter, try a dash of ground ginger or smoked paprika for warmth, or add a tablespoon of maple syrup to the glaze for a deeper, seasonal sweetness. Holiday variations can include a touch of orange juice and rosemary for a festive twist.

Meal Prep Tips

Season wings up to 24 hours ahead and keep refrigerated on a tray covered loosely with plastic — this helps the baking powder begin its work and saves day-of time. Make the glaze and store in the fridge; warm it gently before tossing with hot wings. For party service, roast wings fully, keep warm in a low oven (200–225 °F) and toss in glaze in batches to maintain crispness for guests.

These sticky, sunny wings are one of my favorite crowd-pleasers — bright, balanced, and reliably crisp. I hope you enjoy them as much as my family does; tweak the heat and sweetness to your taste and make this version your own.