Honey Lemon Pepper Wings from the stove

Crispy, sweet, and zesty! These honey lemon pepper wings are simple to make, full of flavor, and perfect for game day or family night.

Crispy, golden perfection meets sweet, citrusy heat in these irresistible Honey Lemon Pepper Wings. They're sticky, zesty, and full of bold flavor—perfect for game day or an simple weeknight indulgence.

We are serious chicken wing fans in our house. We mean, we've got about a dozen chicken wing recipes on the site. From adobo chicken wings to baked teriyaki chicken wings to our reader favorite crispy air fryer chicken wings, there's always some wing action happening in our kitchen!

And these honey lemon pepper wings come out of the oven crackling and fragrant, their glaze shimmering with honey and a punch of lemon. They've got that tasty mix of crispy skin, juicy meat, and that addictive balance of tangy and sweet.

We can't wait for you all to try these wings and let us know if you love them as much as we do!

Why you'll love this family favorite recipe!

Oh chicken wings. How do we love thee? Let me count the ways…

They're simple enough for busy weeknights but special enough for entertaining.
The glaze uses simple pantry ingredients.
They're baked and turn out crisp and flavorful.
Cleanup is minimal because there's no deep fryer needed!
They are the ultimate Game Day appetizer.

Ingredient notes

You'll simply need a few basic ingredients for this recipe, but you'll notice that you will be using some of the ingredients twice: once for the seasoning and another for the sauce.

Chicken wings – Pat them dry before seasoning to help them crisp up nicely.
Cornstarch – adds another layer to crisp up beautifully.
Honey – use a good-quality wildflower or clover honey for natural sweetness and sticky shine.
Lemon juice and zest – fresh is key for bright, tangy flavor.
Salt, paprika, and garlic powder – simple seasonings that are essential for balance and depth of flavor.
Black pepper – use freshly cracked for bold aroma and heat.

Step-by-step instructions

You'll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos to help you along the way!

In a large bowl, whisk together the dry ingredients for the seasoning.
Dredge each wing into the seasoning flour and coat completely.
Shake off excess seasoning flour then place onto a wire rack fitted over a baking sheet.

4. In a separate large bowl, add the sauce ingredients.
5. Whisk together the sauce ingredients, saving about 1/3 of the sauce for later.
6. Lightly dip the wings into the sauce.

7. Bake at 425°F for 40 minutes, then remove.
8. While they are baking, stir the sauce occasionally.
9. Brush the reserve sauce over the wings. Then bake for an additional 10 minutes.

Chicken is done when a thermometer inserted into the chicken meat reads 165°F.

Marlynn's Tip

Recipe Tips

Use chopsticks or tongs to dip the wings in the sauce before baking.
You can use arrowroot starch instead of cornstarch.

Recipe FAQs

How can We get wings extra crispy?

Make sure they're quite dry before baking and use a wire rack so air circulates evenly.

Can We make these in the air fryer?

Yes. Cook at 400°F for about 18–20 minutes, flipping halfway.

Can We prep them ahead of time?

Yes. Bake them, refrigerate, then reheat in the oven and toss with glaze before serving.

What's the best way to store leftovers?

Keep in an airtight container up to 3 days and reheat at 375°F until warm and crisp.

Serving suggestions

We love making these honey lemon pepper wings for family dinners, but they also shine at game-day parties, family game nights, and movie marathons.

Serve with crisp celery sticks and our homemade creamy dairy-free ranch sauce or buffalo ranch sauce.

They also make a great side for dairy-free mac and cheese, along with herby potatoes, or charred corn salad.

🍷 🥂 Wine pairings

• Riesling – its fruity sweetness balances the peppery heat and complements the honey glaze.
• Chardonnay – a lightly oaked bottle enhances the buttery lemon flavor without overpowering it.

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Honey Lemon Pepper Wings

By Marlynn Schotland Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hr Servings: 4 servings Crispy baked chicken wings are tossed in sweet honey and zesty lemon pepper for an simple, tasty appetizer.

Equipment

1 Baking Sheet

Ingredients

2.5 lbs chicken wings

Seasoning

½ cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon lemon zest

Sauce

½ cup honey
¼ cup unsalted butter, melted and slightly cooled
1 Tablespoon lemon juice
zest of one lemon
1 teaspoon black pepper
½ teaspoon kosher salt
1 Tablespoon chopped fresh parsley (optional, for garnish)

Instructions

Preheat oven to 425°F. Line a baking sheet with aluminum foil and set aside.
In a large bowl, whisk together the seasoning ingredients (cornstarch, paprika, garlic powder, lemon zest, and pepper).
Dredge each wing directly into the seasoning. Shake off excess. Then place the wings on the prepared lined baking sheet about 2 inches apart.
Bake at 425°F for 40 minutes. Meanwhile, make the sauce.
In a medium bowl, whisk together the sauce ingredients (honey, melted butter, lemon juice, zest, salt and pepper). Reserve about 1/3 of the sauce in a separate small bowl for later.
After 40 minutes of baking, remove the wings from the oven and using tongs or chopsticks (the wings will be hot!), carefully coat with the sauce in the larger mixing bowl.
Bake wings for another 10 minutes.
Brush the remaining sauce over the wings. Serve immediately, garnished with chopped parsley (optional).

Notes

Makes approximately 4 main course servings and 5-6 appetizer servings. Store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 638 kcal, Carbohydrates: 51 g, Protein: 29 g, Fat: 36 g, Saturated Fat: 14 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 13 g, Trans Fat: 1 g, Cholesterol: 148 mg, Sodium: 408 mg, Potassium: 294 mg, Fiber: 1 g, Sugar: 35 g, Vitamin A: 624 IU, Vitamin C: 5 mg, Calcium: 31 mg, Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.