Name: Honey Lemon Pepper Wings Easy Recipes for Dinner
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 pounds chicken wings; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/4 cup honey; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 clove garlic, minced; 1/2 teaspoon freshly ground black pepper (extra for the glaze)

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There’s just something about honey lemon pepper wings that hits every craving all at once. That crisp skin, sticky-sweet glaze, and that lemony zing that gives your tastebuds a happy little slap—it’s addictive. I’ve made these wings for Sunday football, summer cookouts, and late-night snacking, and they never last long. We’re talking about wings that walk the line between sweet, tangy, and peppery with so much swagger, even your picky cousin will ask for seconds. You can toss these beauties in the oven or the air fryer (I switch depending on my patience that day), and they’ll still come out looking like something off a fancy menu. That glossy glaze isn’t just for show—it’s packed with garlic, lemon juice, honey, and cracked black pepper. You know how people say, ‘You can’t eat just one?’ Yeah, they were probably talking about these. Make ’em for game day, a weeknight dinner, or just because you feel like wings on a random Tuesday. No judgment here. We’re wing people. We understand. Grab your napkins—you’re gonna need ‘em.

1) Key Takeaways
2) Easy Honey Lemon Pepper Wings Recipe
3) Ingredients for Honey Lemon Pepper Wings
4) How to Make Honey Lemon Pepper Wings
5) Tips for Making Honey Lemon Pepper Wings
6) Making Honey Lemon Pepper Wings Ahead of Time
7) Storing Leftover Honey Lemon Pepper Wings
8) Try these Appetizers next!
9) Honey Lemon Pepper Wings Recipe
10) Nutrition

1) Key Takeaways

These wings balance sweet honey with bright lemon and cracked black pepper.
They’re oven-baked or air-fried and come together quickly with a simple glaze.
Perfect for dinner, parties, or game day snacking — with minimal prep time.
Great to make ahead, store, and reheat while keeping flavor intact.

2) Easy Honey Lemon Pepper Wings Recipe

Sometimes I want something that tastes like it took hours, but only steals 30 minutes of my day. That’s where honey lemon pepper wings come in. These wings give off strong “I know what I’m doing in the kitchen” energy without requiring a culinary degree or ten trips to the grocery store. You start with chicken wings, which are basically blank canvases for flavor. Toss in some salt, a little garlic powder, and a hit of paprika for color. Then they go in the oven or air fryer where they do their thing and crisp up beautifully.

Now for the sauce. This is where the real magic happens. I whisk up honey, lemon juice, zest, garlic, and cracked pepper in a saucepan and let it warm. The smell alone? I could bottle it. Then once the wings are crisp, toss them in that glaze until they shine. It’s sticky, it’s zesty, it’s got kick. It’s dinner—or at least a great excuse to use extra napkins.

It’s one of those easy recipes that impress without trying too hard. Great for weeknight cravings or feeding a crowd. They’re bold, flavorful, and always gone too fast.

3) Ingredients for Honey Lemon Pepper Wings

Chicken Wings: You’ll need about 2 pounds of chicken wings. I like to split them at the joint and remove the tips. It helps them cook evenly and makes them easier to eat.

Olive Oil: A tablespoon of olive oil helps the seasonings stick and kicks off the crisping process in the oven or air fryer.

Salt: Just a teaspoon of salt adds balance and wakes up the rest of the flavors in the glaze and the wings themselves.

Black Pepper: I use cracked black pepper to add a subtle heat and give that signature punch we all want in pepper wings.

Garlic Powder: This adds a warm, savory note that supports the tangy lemon and sweet honey without overpowering anything.

Paprika: Paprika gives the wings that golden blush and a soft smoky touch. It’s subtle but adds so much depth.

Honey: A quarter cup of honey brings the sweetness and that rich, sticky texture we’re looking for in the glaze.

Lemon Juice: Two tablespoons of fresh lemon juice cut through the sweetness and brighten every bite.

Lemon Zest: Zest adds an extra hit of lemon flavor and smells incredible while it’s cooking down in the glaze.

Garlic: One minced clove of garlic gives the glaze a touch of heat and bite. Fresh is best here if you can swing it.

Extra Black Pepper: A little more freshly ground pepper in the glaze adds that familiar sharpness and keeps it from being too sweet.

4) How to Make Honey Lemon Pepper Wings

Step 1: Preheat your oven to 425°F. Line a baking sheet with foil and add a wire rack on top. This helps air circulate so the wings get extra crispy.

Step 2: Dry the chicken wings thoroughly with paper towels. This step is key if you want them to crisp instead of steam. Toss them in a large bowl with olive oil, salt, garlic powder, black pepper, and paprika.

Step 3: Spread the seasoned wings in a single layer on the wire rack. Bake for about 35 to 40 minutes, flipping once halfway through to get even color and crunch.

Step 4: While the wings cook, make the glaze. Combine honey, lemon juice, lemon zest, minced garlic, and a good grind of pepper in a saucepan. Heat over low until it’s warm and just starting to bubble. Stir it now and then to keep it from sticking.

Step 5: When the wings are golden and crispy, remove them from the oven. Transfer them to a large bowl and pour the warm glaze over the top.

Step 6: Toss the wings in the glaze until they’re evenly coated. You’ll know they’re ready when they shimmer and smell like heaven. Serve hot.

5) Tips for Making Honey Lemon Pepper Wings

If you’ve got time, let the wings sit with their dry rub for 30 minutes before baking. It’s not required, but it gives the seasoning time to dig into the meat. That extra step? Worth it.

Use a wire rack. Laying wings flat on foil can trap steam and make the bottoms soggy. A rack helps heat circulate and gives you crisp skin all around. No flabby bottoms here.

Keep an eye on your glaze. Honey burns fast, so once it starts bubbling, drop the heat and stir often. You want it glossy and syrupy, not caramelized to the pan.

Want to boost the lemon flavor? Add more zest instead of juice. Juice adds acidity, but zest brings that bright citrus oil that makes the wings pop.

6) Making Honey Lemon Pepper Wings Ahead of Time

I’ve made these wings the night before a party more times than I can count. The trick? Don’t glaze them until right before you eat. You can bake the wings and store them in the fridge once cool. The next day, reheat them in the oven or air fryer until they’re hot and crisp again.

Meanwhile, warm the glaze on the stove. Once the wings are reheated, toss them in that sauce and serve. They’ll taste freshly made, and no one will know you prepped ahead.

This method saves time and kitchen stress—especially if you’re juggling other dishes or hosting. You can even double the recipe and store half for later in the week.

7) Storing Leftover Honey Lemon Pepper Wings

Pop any leftovers into an airtight container and keep them in the fridge for up to 4 days. To reheat, place them on a baking sheet and warm in the oven at 375°F for about 10 minutes. Or, if you’re in a rush, the air fryer works like a charm too.

The glaze will thicken slightly in the fridge, but once heated it melts right back to its sticky, finger-licking self. Add a squeeze of fresh lemon if the flavor feels muted.

These wings make a pretty solid leftover lunch—just be warned, they smell amazing when reheated. Your coworkers may show up with forks.

8) Try these Appetizers next!

9) Honey Lemon Pepper Wings Recipe