Honey Lemon Pepper Wings
Ingredients:
For The Crispy Baked Wings:
2.5 lbs chicken wings drums and flats, defrosted if frozen
2 teaspoons lemon pepper seasoning
2 teaspoons paprika
2 teaspoons garlic powder
Sea salt, to taste
Freshly ground black pepper, to taste
3 teaspoons baking powder not baking soda
For The Honey Lemon Pepper Sauce:
cup butter, melted
cup honey
Zest from one lemon
1 tablespoon lemon juice
2 teaspoons lemon pepper seasoning
teaspoon red crushed pepper optional
Instructions:
Preheat the oven to 450F instead of 425F to ensure extra crispiness.
Pat the chicken wings dry with paper towels to remove excess moisture. In a large bowl, toss the wings with lemon pepper seasoning, paprika, garlic powder, salt, pepper, and baking powder until evenly coated.
Place the seasoned wings on an oven-safe wire rack set over a rimmed baking sheet. Arrange them in a single layer. Bake for 25 minutes, flip the wings, and bake for another 20 minutes instead of 40 minutes total.
While the wings bake, prepare the sauce. In a small bowl, whisk together melted butter, honey, lemon zest, lemon juice, lemon pepper seasoning, and red crushed pepper if using.
Once the wings are crispy and golden, remove them from the oven. Toss the wings in half of the honey lemon pepper sauce until evenly coated.
Return the sauced wings to the wire rack and bake for an additional 5 minutes instead of 10 to caramelize the sauce.
Remove from the oven and toss the wings in the remaining sauce. Serve immediately with extra lemon wedges and a sprinkle of fresh herbs, if desired.
Servings: 4-6