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Honey Lemon Pepper Wings Recipe

Honey Lemon Pepper Wings Recipe
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★★★★★

4.9 from 10 reviews

Crispy fried chicken wings tossed in a tangy, sweet, and spicy honey lemon pepper sauce. Perfectly seasoned and coated wings deliver a delightful balance of flavors with a hint of heat, making them an irresistible appetizer or snack.

Ingredients

Scale

Chicken Wings

  • 3 lbs chicken wings, separated into drumettes and flats

Dry Coating

  • 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 is best!)
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil

For Frying

  • Vegetable oil, for frying

Instructions

  1. Dry the Wings: Pat chicken wings completely dry with paper towels to ensure they crisp up properly during frying.
  2. Prepare the Flour Mix: In a large bowl, whisk together flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper if using, creating a flavorful coating.
  3. Coat the Wings: Add the chicken wings to the bowl and toss until they are fully coated in the flour mixture. Let them sit for 15-20 minutes at room temperature or up to 1 hour refrigerated to let the coating adhere well.
  4. Make the Sauce: Combine honey, lemon juice, soy sauce, Dijon mustard, and olive oil in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sauce slightly thickens, about 5-7 minutes. Remove from heat and keep warm.
  5. Heat Oil for Frying: Heat 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer to maintain the correct temperature for optimal frying.
  6. Fry the Wings: Fry the wings in batches of 6-8 for 8-10 minutes, turning occasionally until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
  7. Drain Excess Oil: Remove fried wings with a slotted spoon and place on a wire rack to drain excess oil, preserving crispiness.
  8. Toss in Sauce: While the wings are still hot, toss them in the warm honey lemon pepper sauce until evenly coated for maximum flavor.
  9. Serve and Garnish: Arrange the coated wings on a platter and serve immediately. Optionally garnish with fresh parsley or extra black pepper for added brightness and visual appeal.

Notes

  • For extra crispiness, double fry the wings: fry once for 6 minutes, drain, then fry again for 2-3 minutes.
  • The cayenne pepper is optional; omit or adjust for preferred heat level.
  • Freshly squeezed lemon juice gives the best flavor, but bottled lemon juice can be used in a pinch.
  • Use a thermometer to ensure the oil stays at the right temperature for crispy, not greasy wings.
  • Leftover wings can be reheated in the oven at 375°F (190°C) to maintain crispiness.
  • To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Nutrition

Keywords: honey lemon pepper wings, fried chicken wings, spicy honey wings, lemon pepper chicken, crispy chicken wings, appetizer recipe

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