Honey Lemon Pepper Wings Recipe

Introduction

Honey Lemon Pepper Wings are a perfect blend of sweet, tangy, and spicy flavors that will tantalize your taste buds. Crispy on the outside and juicy inside, these wings are ideal for game days, parties, or a flavorful weeknight dinner.

Ingredients

• 3 lbs chicken wings, separated into drumettes and flats
• 1 cup all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon cayenne pepper (optional, for extra heat)
• 1/2 cup honey
• 1/4 cup lemon juice (freshly squeezed is best!)
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Vegetable oil, for frying

Instructions

1. Step 1: Pat chicken wings completely dry with paper towels to ensure crispiness.
2. Step 2: In a large bowl, whisk together flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper if using.
3. Step 3: Add chicken wings to the bowl and toss until completely coated in the flour mixture.
4. Step 4: Let the coated wings rest for 15-20 minutes to help the coating adhere better.
5. Step 5: While the wings rest, combine honey, lemon juice, soy sauce, and Dijon mustard in a small saucepan.
6. Step 6: Bring the sauce to a simmer over medium heat, stirring occasionally, and cook until slightly thickened, about 5-7 minutes. Remove from heat and keep warm.
7. Step 7: Heat 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer for accurate temperature.
8. Step 8: Fry the wings in batches of 6-8, turning occasionally, for 8-10 minutes until golden brown and cooked through (internal temperature of 165°F/74°C).
9. Step 9: Remove wings with a slotted spoon and place on a wire rack to drain excess oil. Repeat until all wings are fried.
10. Step 10: Place the fried wings in a large bowl, pour the warm honey lemon pepper sauce over them, and toss gently to coat evenly.
11. Step 11: Serve immediately or let sit a few minutes to allow the flavors to meld together.

Tips & Variations

• For an extra crispy texture, double-dip the wings in the flour mixture before frying.
• Use freshly squeezed lemon juice for the best flavor in the sauce.
• Adjust cayenne pepper to your preferred spice level or omit for mild wings.
• Oven-bake the wings at 425°F (220°C) for 35-40 minutes as a healthier alternative to frying.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to maintain crispiness. Avoid microwaving as it can make the wings soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings for this recipe?

Yes, but be sure to fully thaw and pat the wings dry before coating and frying to ensure they cook evenly and become crispy.

How can I tell when the wings are cooked properly?

The best way is to use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The wings should also be golden brown and crispy on the outside.

Honey Lemon Pepper Wings Recipe

Print Recipe

★★★★★

4.4 from 84 reviews

Crispy, flavorful Honey Lemon Pepper Wings coated in a perfectly seasoned flour mixture, deep-fried to golden perfection, and tossed in a tangy, sweet, and slightly spicy honey lemon pepper sauce. A delicious appetizer or snack that combines citrusy brightness with savory heat.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 4 servings (approximately 8-10 wings per serving) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Wings and Coating

• 3 lbs chicken wings, separated into drumettes and flats
• 1 cup all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon cayenne pepper (optional, for extra heat)

Honey Lemon Pepper Sauce

• 1/2 cup honey
• 1/4 cup lemon juice (freshly squeezed)
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil

For Frying

• Vegetable oil, for frying (about 2 inches in pot)

Instructions

1. Prepare the Wings: Pat the chicken wings completely dry with paper towels to ensure the coating sticks properly and the wings crisp up nicely.
2. Make the Flour Coating: In a large bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, black pepper, salt, and optional cayenne pepper until well combined.
3. Coat the Wings: Add the dried chicken wings to the bowl and toss thoroughly until each wing is fully coated in the seasoned flour mixture.
4. Rest the Wings: Let the coated wings rest for 15-20 minutes to allow the flour to adhere and the coating to set slightly, which helps achieve a crispy texture when fried.
5. Prepare the Sauce: While the wings rest, combine honey, freshly squeezed lemon juice, soy sauce, Dijon mustard, and olive oil in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and cook for 5-7 minutes until the sauce thickens slightly. Then remove from heat and keep warm.
6. Heat the Oil: Pour vegetable oil into a large deep pot or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to monitor the temperature for safe and effective frying.
7. Fry the Wings: Fry the wings in batches of 6 to 8 to avoid overcrowding. Cook each batch for 8-10 minutes, turning occasionally to ensure even golden brown color and thorough cooking. Use a thermometer to confirm the internal temperature reaches 165°F (74°C).
8. Drain Excess Oil: Remove the cooked wings with a slotted spoon and place them on a wire rack to drain excess oil, keeping them crispy.
9. Repeat Frying: Continue frying the remaining wings in batches until all are cooked and drained.
10. Toss Wings in Sauce: Transfer all fried wings to a large bowl and pour the warm honey lemon pepper sauce over them. Gently toss to coat each wing evenly with the flavorful sauce.
11. Serve: Serve the wings immediately while hot and crispy, or let them sit for a few minutes to allow the flavors to blend beautifully.

Notes

• For extra heat, increase the cayenne pepper or add chili flakes to the seasoning or sauce.
• Ensure wings are fully dry before coating to get maximum crispiness.
• Use a thermometer for accurate oil temperature to avoid greasy or undercooked wings.
• Freshly squeezed lemon juice provides the best bright citrus flavor.
• Leftover wings can be reheated in an oven or air fryer to retain crispiness.
• Use a wire rack instead of paper towels to drain fried wings to keep them crisp.

Keywords: honey lemon pepper wings, crispy chicken wings, fried chicken wings, tangy chicken wings, spicy honey wings, appetizer recipe