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Baked Lemon Pepper Wings Recipe

Name: Baked Lemon Pepper Wings
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 tablespoon baking powder; 1 teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 4 pounds chicken wings*; 12 tablespoons unsalted butter; 5 tablespoons honey; ¾ teaspoon freshly ground black pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon kosher salt; 1 tablespoon cornstarch; 2 tablespoons dried lemon zest**

Averie Cooks

It doesn't get any better than chicken wings with crispy skin and juicy fall-off-the-bone meat! These baked chicken wings are tossed in a delectable, buttery, lemon pepper sauce that clings to the wings perfectly! Serve them for summer holidays, backyard get-togethers, game day parties, or any wing-worthy moment! Air fryer instructions also provided.

Ingredients

1 tablespoon baking powder

1 teaspoon garlic powder

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

4 pounds chicken wings*

12 tablespoons unsalted butter

5 tablespoons honey

¾ teaspoon freshly ground black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon kosher salt

1 tablespoon cornstarch

2 tablespoons dried lemon zest**

Method

Preheat oven to 425F, line a half sheet pan with wire rack with foil for easier cleanup; set aside. Tip - I highly recommend using a pan with a wire rack for the crispiest wings although a regular sheet pan without a rack may be substituted.

To a large bowl, add the baking powder, garlic powder, salt, pepper, and stir to combine.

Add the wings to the dry mixture and toss well to coat evenly. Note - If using whole wings, separate the flat part of the wings from the drumette by slicing directly through the joint. Separate the tip of the wing from the flat by again slicing down through the joint. Discard the wingtips.

Place the wings on the wire rack and bake for 1 hour, or until golden browned and crisp. Turn every 20 minutes.

I recommend making the sauce in the last 20 minutes or so of wing baking. To a medium saucepan, add the butter and heat over medium-low heat to melt, stirring frequently to encourage melting.

Add the honey, freshly ground black pepper, garlic powder, onion powder, salt, and stir to combine.

Add the corn starch, whisking constantly after you add it.

Heat the sauce for 2 to 3 minutes, or until you see the sauce just barely start to simmer. The sauce should have thickened and be free from lumps.

Take it off the heat, whisk in the lemon zest, and set aside. Note - The sauce will continue to thicken as it cools so even if it doesn't seem very thick initially, it will thicken as it cools.

Transfer the cooked wings to a large bowl, evenly drizzle the sauce over the wings, and toss well to combine. Serve immediately.

Preheat your air fyrer to 360F, let it preheat for 5 minutes, and then spray the air fryer basket with cooking spray or olive oil spray. I recommend an XL air fryer to minimize the amount of batches you’ll have to take in and out of your fryer.

Add the wings to the basket, not touching, and air fry for 12 minutes. Tip: Do not crowd the wings!

Flip, and air fry for an additional 12 minutes.

Repeat and cook the wings batches until all the wings have been cooked.

Make the sauce as directed and then when they’ve all been air fried, toss them in the sauce.