Ingredients
Equipment
Method
Stepwise Method: Honey-Lemon-Pepper Chicken Wings (Crispy Oven)
- Set your oven to 425°F (220°C). Pat the chicken wings dry with paper towels — this step is crucial for crispiness. If you have a wire rack, place it on a baking sheet for even heat circulation.
- In a large bowl, whisk together honey, lemon juice, lemon zest, black pepper, garlic powder, onion powder, salt, and olive oil until well combined. This mixture will be your flavorful glaze.
- Add the dried wings to the bowl with the marinade. Toss well to ensure every wing is coated evenly. Let them sit for 10-15 minutes to absorb the flavors while the oven finishes preheating.
- Place the wings on the wire rack in a single layer, skin side up. This positioning helps the skin crisp up nicely.
- Bake for 25-30 minutes, flipping halfway through to brown both sides. Keep an eye on them to prevent burning, especially towards the end.
- For an extra crispy finish, switch the oven to broil for the last 3-5 minutes. Watch carefully to avoid overcooking.
- Remove the wings from the oven and transfer to a serving platter. Sprinkle fresh parsley over the top for color and freshness.
Notes
- Pat wings dry thoroughly to ensure maximum crispiness.
- Use a wire rack on the baking sheet to allow air circulation for even cooking.
- Broil at the end for 3-5 minutes to achieve extra crispy skin.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 400°F for 8-10 minutes to keep skin crispy; avoid microwaving.