
Looking for the best honey lemon pepper wings recipe? Say no more! These wings are everything you want in a snack—or a whole meal. They’re crispy, juicy, and coated in a buttery, sweet, and tangy honey lemon pepper glaze that hits every flavor note just right.
Whether you’re whipping them up for game day, dinner, or your next get-together, these wings are guaranteed to be a hit. And the best part? You can bake them in the oven or crisp them up in the air fryer!
🛒 Ingredients You’ll Need
- 1 lb chicken wings
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 tsp Creole seasoning
- 4 tbsp unsalted butter
- 3 tbsp honey
- 2 tbsp lemon pepper seasoning
🔥 How to Make Honey Lemon Pepper Wings
🖨️ Printable Recipe: Honey Lemon Pepper Wings
Honey Lemon Pepper Wings
Servings: 4 | Prep Time: 10 min | Cook Time: 40 min (oven) / 25 min (air fryer) | Total Time: ~50 min
Ingredients
- 1 lb chicken wings
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 tsp Creole seasoning
- 4 tbsp unsalted butter
- 3 tbsp honey
- 2 tbsp lemon pepper seasoning
Instructions
1. Preheat Oven or Air Fryer
- Oven: Preheat to 400°F (200°C)
- Air Fryer: Preheat to 375°F (190°C)
2. Season the Wings
- Pat wings dry with a paper towel.
- Toss wings with onion powder, garlic powder, paprika, black pepper, and Creole seasoning until evenly coated.

3. Cook the Wings
- Oven: Arrange wings on a wire rack over a parchment-lined baking sheet. Bake for 40–45 minutes, flipping halfway.
- Air Fryer: Place wings in a single layer. Air fry for 20–25 minutes, shaking the basket halfway through.

4. Make the Sauce
- In a small saucepan, melt butter over low heat.
- Stir in honey and lemon pepper seasoning. Simmer for 1–2 minutes until well combined.
5. Coat the Wings
- Toss cooked wings in the sauce until fully coated.

6. Serve & Enjoy
- Serve hot with ranch or blue cheese. Garnish with extra lemon pepper seasoning if desired.
✨ Pro Tip:
For even crispier wings, let them rest uncovered in the fridge for 1 hour before cooking to help dry the skin.


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