Honey Lemon Pepper Wings Recipe
Introduction
These Honey Lemon Pepper Wings offer a perfect balance of sweet, tangy, and spicy flavors wrapped in a crisp, golden crust. Easily made at home, they are an irresistible treat for game days or casual gatherings. Get ready to impress your friends and family with this vibrant twist on classic wings.
Ingredients
- 3 lbs chicken wings, separated into drumettes and flats
- 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)
- 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
- Vegetable oil, for frying
Instructions
- Step 1: Pat the chicken wings completely dry with paper towels to ensure a crispy coating.
- Step 2: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper if using.
- Step 3: Add the wings to the flour mixture and toss until they are thoroughly coated.
- Step 4: Let the coated wings rest for 15-20 minutes to allow the coating to set.
- Step 5: While the wings rest, combine honey, lemon juice, soy sauce, and Dijon mustard in a small saucepan.
- Step 6: Heat the sauce over medium heat, stirring occasionally, until it slightly thickens, about 5-7 minutes. Remove from heat and keep warm.
- Step 7: Heat 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy.
- Step 8: Fry wings in batches of 6-8 for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Step 9: Remove the wings with a slotted spoon and place them on a wire rack to drain excess oil. Repeat until all wings are fried.
- Step 10: Transfer fried wings to a large bowl and pour the warm honey lemon pepper sauce over them. Toss gently to coat evenly.
- Step 11: Serve immediately or allow the wings to sit for a few minutes to let the flavors meld.
Tips & Variations
- For extra crispiness, double-dip the wings by dipping them again in the flour mixture before frying.
- Adjust the cayenne pepper to control the heat level according to your preference.
- Try adding a sprinkle of fresh chopped parsley or green onions for color and freshness before serving.
- Oven-bake the wings at 425°F (220°C) for 35-40 minutes as a healthier alternative to frying.
Storage
Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to maintain crispiness. Avoid microwaving as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken wingettes instead of whole wings?
Yes, wingettes and drumettes can be used interchangeably. Just ensure they are all similar in size so they cook evenly.
Is it necessary to fry the wings, or can I bake them?
Frying creates the crispiest wings, but baking is a great alternative for a lighter option. Bake in a hot oven at 425°F (220°C) until golden and cooked through, usually about 35-40 minutes.
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Honey Lemon Pepper Wings Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Honey Lemon Pepper Wings are crispy, flavorful chicken wings coated in a seasoned flour mixture, deep-fried to golden perfection, and tossed in a tangy, sweet, and slightly spicy honey lemon pepper sauce. Perfect as a delicious appetizer or snack that balances savory and zesty flavors.
Ingredients
Scale
Chicken Wings
- 3 lbs chicken wings, separated into drumettes and flats
Breading & Seasoning
- 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)
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
Frying
- Vegetable oil, for frying (enough for 2 inches deep in pot)
Instructions
- Dry the Wings: Pat chicken wings completely dry with paper towels to ensure the coating sticks well and the wings fry up crispy.
- Prepare the Flour Mixture: In a large bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper if using. This seasoned mixture will give the wings their flavorful crust.
- Coat the Wings: Add the dried wings into the flour mixture bowl and toss thoroughly until each piece is fully coated with the flour blend. This helps form a crunchy exterior once fried.
- Rest the Wings: Let the coated wings rest for 15-20 minutes. This resting period helps the coating adhere better during frying.
- Make the Sauce: While the wings rest, combine honey, freshly squeezed lemon juice, soy sauce, and Dijon mustard in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally, for about 5-7 minutes until slightly thickened. Remove from heat and keep warm for tossing later.
- Heat the Oil: Pour vegetable oil into a large pot or deep fryer to about 2 inches deep. Heat to 350°F (175°C), using a thermometer to monitor the temperature accurately. Proper heat ensures crispy wings without being greasy.
- Fry the Wings: Fry the wings in batches of 6-8 pieces, turning occasionally, for 8-10 minutes until wings are golden brown and fully cooked (internal temperature should reach 165°F/74°C). Avoid crowding the pot to maintain oil temperature.
- Drain Excess Oil: Remove the fried wings with a slotted spoon and transfer to a wire rack set over a baking sheet to drain excess oil, preserving their crispiness.
- Toss in Sauce: Place the drained wings into a large bowl, pour the warm honey lemon pepper sauce over them, and gently toss to coat each wing evenly with the tangy, sweet glaze.
- Serve: Serve the wings immediately while hot and crispy, or let them sit a few minutes for the flavors to meld together beautifully.
Notes
- For extra heat, include the optional cayenne pepper in the flour mixture.
- Use a thermometer to maintain correct frying oil temperature for best results.
- Resting wings after coating improves crispness by helping the flour stick better.
- You can substitute chicken wings with drumsticks or tenders if preferred.
- Leftover wings can be reheated in the oven to retain crispness but may lose some of the sauce’s freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: honey lemon pepper wings, crispy chicken wings, fried chicken wings, spicy wings, appetizer recipe
