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honey lemon pepper wings recipe

Honey Lemon Pepper Wings

Crispy oven-baked wings tossed in a glossy honey–lemon pepper glaze, packed with citrus, heat, and buttery richness — served with ultra-creamy homemade ranch. A top-tier wing recipe that tastes like it came straight from a wings shop.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 760
Ingredients Method Notes

Ingredients
  

WINGS
  • 1.36 kg chicken wings drums & flats
  • 2 tsp lemon pepper seasoning
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1.5 tsp freshly ground black pepper
  • 1 tsp baking powder
  • 2 tbsp potato starch
HONEY LEMON GLAZE
  • 75 g unsalted butter
  • 3 tbsp honey
  • 1 item fresh lemon zest + juice of
  • 1 tsp lemon pepper seasoning
  • item crushed chili flakes pinch; optional
HOMEMADE RANCH DRESSING
  • 150 g mayonnaise
  • 165 g crème fraîche
  • 38 g Dijon mustard
  • 160 ml buttermilk
  • item fresh chives finely sliced; large handful
  • 4–5 sprigs fresh dill finely chopped
  • 4 cloves garlic grated
  • item kosher salt & freshly cracked black pepper to taste

Method
 

Preheat the Oven
  1. Heat the oven to 425°F (220°C). Line a baking sheet with foil and place an oven-safe wire rack on top.
Season the Wings
  1. Pat the wings completely dry — moisture prevents crisping. In a large bowl, toss the wings with lemon pepper seasoning, paprika, garlic powder, kosher salt, black pepper, baking powder, and potato starch until evenly coated.
Arrange & Bake
  1. Spread the wings in a single layer on the wire rack. Bake for 40 minutes, flipping halfway through, until the skin is blistered and starting to crisp.
Make the Honey Lemon Glaze
  1. In a small saucepan, melt the butter over medium heat. Whisk in the honey, lemon juice, lemon zest, lemon pepper seasoning, and optional chili flakes. Simmer for 30–45 seconds until glossy, then remove from heat.
Glaze & Continue Baking
  1. Transfer the wings to a clean bowl and toss with half of the glaze. Return to the oven and bake for 10 more minutes, or until the internal temperature reaches 165°F (74°C) and the coating is set.
Final Toss
  1. Remove from the oven, toss the wings in the remaining glaze, and let them rest 2 minutes for the coating to tighten.
Make the Ranch Dressing
  1. In a medium bowl, whisk together the mayonnaise, crème fraîche, and Dijon mustard. Slowly pour in the buttermilk while whisking until smooth and creamy. Add chives, dill, and grated garlic, then season with salt and pepper to taste. Refrigerate until serving — it thickens slightly and tastes even better after 30 minutes.
Serve
  1. Plate the wings hot and crispy, and serve with a generous side of homemade ranch.

Notes

  • Baking powder + potato starch = ultra-crispy skin without frying.
  • For extra lemon punch, zest another half lemon into the glaze.
  • If you want spicier wings, add more chili flakes or a dash of hot honey.
  • These wings are best served immediately — the glaze stays shiny and sticky while hot.
  • The ranch keeps up to 5 days in the fridge.