These honey lemon pepper wings are baked until crisp, then tossed in a glossy sweet-tart sauce with plenty of black pepper. They make a flavorful appetizer or game-day main dish with bold citrus and peppery heat.
Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack.
Pat the chicken wings very dry with paper towels. In a large bowl, toss the wings with baking powder, salt, black pepper, garlic powder, and paprika until evenly coated.
Arrange the wings in a single layer on the prepared rack, leaving space between each wing.
Bake for 20 minutes, then flip the wings and continue baking for 20 to 25 minutes more, until the skin is crisp and the wings are cooked through.
While the wings bake, make the sauce. In a small saucepan over low heat, melt the butter, then stir in the honey, lemon juice, lemon zest, cracked black pepper, and salt. Heat just until smooth and combined.
Transfer the hot wings to a large bowl and pour the honey lemon pepper sauce over them. Toss until the wings are well coated.
Serve immediately, garnished with chopped parsley if desired.
Notes
For extra crispy wings, make sure the wings are thoroughly dry before seasoning and avoid overcrowding the rack. Adjust the cracked black pepper and salt in the sauce to taste.