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My Famous Sticky Lemon Pepper Wings
After years of trying different wing recipes I've finally created the perfect combo. These wings have the most amazing honey lemon glaze that gets all sticky and caramelized in the oven. The pepper gives them just enough kick and they turn out crispy every single time. My family hovers around the kitchen when they smell these baking.
What Makes These Wings Special
I love that these wings don't need a deep fryer to get crispy. The sauce hits all the right notes sweet tangy and peppery. Plus they're so easy to make. Sometimes I double the recipe because they disappear so fast at parties. Even my picky nephew asks for seconds.
Your Shopping List
- Chicken Wings: I get the party wings they're already cut into pieces.
- Regular Flour: Just enough to get them crispy.
- Baking Powder: This is my secret for oven-crispy wings.
- Salt: Regular kosher salt works great.
- Paprika: Adds a lovely color and flavor.
- Butter: Unsalted so we can control the salt.
- Honey: The good stuff from my local farmer.
- Fresh Lemons: Nothing beats fresh squeezed.
- Lemon Pepper: I use the salt-free kind.
Kitchen Time
- Getting Your Wings Ready
- I always pat my wings super dry first. Then I toss them in my flour mixture until they're coated evenly. Line them up on a rack over a baking sheet. The rack is key for crispy wings.
- First Round in the Oven
- Start hot then drop the temp. This trick gives you that crispy outside and juicy inside. I peek at them after 15 minutes just to make sure they're browning nicely.
- Making That Amazing Sauce
- While they're baking I mix up my sauce. Melted butter honey fresh lemon juice and that zingy lemon pepper. Sometimes I catch myself doing a little taste test.
- Final Magic Touch
- Toss those crispy wings in the sauce then back in the oven they go. That last blast of heat makes the sauce stick and caramelize. Pure magic.
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Saving Some For Later
If you're lucky enough to have leftovers pop them in the fridge in a sealed container. They'll stay good for about 4 days. Just warm them up in the oven or air fryer to get them crispy again. Skip the microwave it makes them soggy.
What Goes Well With These Wings
My family loves these with my roasted fingerling potatoes or my lemony orzo salad. Set out some ranch or blue cheese dip and everyone's happy. When friends come over I'll add some sliders and a big veggie platter to make it a real feast.
My Tricks for Extra Crispy Wings
Getting those wings super dry before starting is so important. That wire rack is worth digging out of the cabinet too it lets the hot air circulate all around. And don't skip that rest time at the end it helps lock in all that sticky goodness.
Make Them Your Way
Sometimes I use spicy honey when I want extra kick. A little garlic powder in the sauce is amazing too. My sister swaps the lemon for lime and says they're just as good. Feel free to play around with the flavors.
Perfect Pairings
Cold drinks are a must with these wings. We love fresh lemonade or iced tea. When friends come over for game day I'll put out some garlic bread and a big crisp salad too. The combinations are endless.
The Secret to Success
That baking powder trick really makes these wings special. It helps get that skin super crispy in the oven. And the honey lemon sauce is just thick enough to coat each wing perfectly without making them soggy.
What You'll Need in Your Kitchen
A good wire rack is worth its weight in gold for these wings. I use my kitchen tongs to toss them in the sauce it's much easier than using a spoon. Keep your meat thermometer handy too just to be sure they're cooked through.
Feeding a Crowd
When I'm planning for parties I count on about 6 wings per person if it's dinner or 4 if they're just snacking. Better to make extra though these disappear fast. Last Super Bowl party I made a double batch and still had people asking for more.
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Frequently Asked Questions
- → Why use baking powder on the wings?
- Baking powder helps draw moisture out of the skin and creates tiny bubbles, resulting in extra crispy wings even in the oven. It's the secret to getting that deep-fried crunch without actually frying.
- → Can I make these wings ahead of time?
- You can prepare the wings through the first baking step and store them in the fridge. When ready to serve, reheat until crispy then toss with the fresh sauce and finish baking.
- → How do I know when the wings are done?
- Wings should reach an internal temperature of 160°F. Let them rest for 5 minutes after cooking as the temperature will continue to rise slightly.
- → Can I make these spicier?
- Yes, you can use hot honey instead of regular honey, add cayenne to the dry mix, or include red pepper flakes in the sauce for extra heat.
- → Why pat the wings dry?
- Removing excess moisture from the skin helps the wings get crispier in the oven. Take time to pat them really dry with paper towels before seasoning.