Ingredients
Scale
- 2 lbs chicken wings (split into flats and drumettes)
- 2 tablespoons cornstarch
- 1 tablespoon lemon pepper seasoning (divided)
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/3 cup honey
- 1/4 cup unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire cooling rack on top. Pat the chicken wings extremely dry with paper towels; removing moisture is the secret to crispy skin. In a large bowl, toss the wings with the cornstarch, half of the lemon pepper seasoning, garlic powder, and salt until they are evenly coated.
- Arrange the seasoned wings in a single layer on the wire rack, ensuring they do not touch. Slide the tray into the oven and bake for 45 to 50 minutes. Flip the wings halfway through the cooking time to ensure they brown evenly on both sides. Cook them until the skin looks golden brown and feels very crispy to the touch.
- While the wings finish cooking, whisk together the melted butter, honey, lemon juice, lemon zest, and the remaining lemon pepper seasoning in a large bowl. As soon as the wings come out of the oven, transfer them into the bowl with the sauce. Toss them vigorously until every wing is coated in the sticky glaze. Transfer to a platter, garnish with fresh parsley and extra lemon slices, and serve immediately while hot.
- Cook Time: 60 minutes