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Honey Lemon Pepper Wings Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/honey-lemon-pepper-wings-recipe/