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I stumbled upon this honey lemon pepper wings recipe during a family game night and it's been our go to ever since. With just basic ingredients from my pantry I can whip up wings that are crispy outside tender inside and covered in the most amazing sticky sweet tangy sauce. Whether I'm hosting friends for the big game or just craving some finger licking goodness these wings never disappoint.
A Flavor Match Made in Heaven
There's something magical about how honey lemon and pepper come together in these wings. The natural sweetness from the honey meets bright citrus notes while that peppery kick keeps you coming back for more. I love watching people's faces light up when they taste this combination for the first time.
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Start with two pounds of chicken wings I like using a mix of wingettes and drumettes for variety. The secret to that amazing crunch comes from potato starch and a touch of baking powder don't skip these. My spice blend is simple garlic powder onion powder and paprika bring the flavor while pure honey creates that irresistible glaze. Fresh lemon zest and juice make everything pop and a couple cloves of garlic take it over the top. A bit of melted butter adds richness and freshly cracked pepper gives that perfect kick.
Let's Make Some Wings
First get your oven nice and hot at 450°F. Pat those wings super dry this is key for crispiness then toss them in that magical mix of potato starch baking powder and seasonings. Spread them out on a lined baking sheet give them a light spray of oil and pop them in at 425°F. While they're getting golden and crispy about 35 minutes with one flip midway whip up that incredible sauce. Just simmer honey lemon juice zest garlic butter and pepper until they become best friends. When those wings come out all golden brown toss them in that glossy sauce and watch them disappear.
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The Secret to Crispy Wings
You won't believe these wings aren't fried. My potato starch and baking powder trick gives you that amazing crunch right from the oven. High heat cooking and flipping halfway ensures they're perfectly golden all around no deep fryer needed.
Keeping Leftovers Fresh
If you somehow end up with leftovers they'll stay good in the fridge for about 4 days. Skip the microwave when reheating though pop them in the oven or air fryer to bring back that wonderful crispiness.
Choose Your Wing Style
I love using both wingettes and drumettes in this recipe. The flat wingettes get extra crispy with more surface area for that delicious sauce while drumettes give you more meat to sink your teeth into. Mix them up or pick your favorite they're both perfect for soaking up all that honey lemon pepper goodness.
Frequently Asked Questions
- → Why use potato starch and baking powder?
This combination helps create an extra crispy exterior on the wings when baked. The baking powder helps with browning while potato starch ensures crispiness.
- → Can I make the wings ahead of time?
While best served fresh, you can make the wings and sauce separately. Reheat the wings in the oven until crispy and toss with warm sauce just before serving.
- → Why start at 450°F then reduce to 425°F?
The initial high heat helps create a crispy exterior, while the lower temperature ensures the wings cook through without burning.
- → Why pat the wings dry?
Removing excess moisture helps the wings get crispy in the oven. Wet wings will steam rather than crisp up.
- → Can I adjust the sauce spiciness?
Yes, you can adjust the amount of ground pepper to make the sauce more or less spicy to suit your taste.
Conclusion
These wings combine a crispy exterior with juicy meat, topped with a sweet and tangy honey lemon sauce. Simple to make with basic ingredients for a perfect game day snack or dinner.