Hot Honey Lemon Pepper Wings are baked at high heat for 45 minutes rendering the excess fat, for the crispiest, lemony, sweet, and spicy wings. They are covered in a lemon black pepper dry rub, baked, and drizzled in a hot honey sauce made with Frank's Red Hot, butter, and honey.
Place the chicken wings in a large mixing bowl add the lemon zest, black pepper (or substitute lemon pepper for lemon zest and black pepper), and baking powder. Mix to combine. Cover the bowl in plastic wrap and place in the fridge overnight.
The following day, preheat the oven to 450℉. Place the wings in a single layer on a baking sheet. Bake for 15 minutes.
Using tongs or a thin, stiff spatula scrape and flip over each of the wings. Bake for another 15 minutes. Flip the wings again, then bake for a final 15 minutes, for a total baking time of 45 minutes.
While the wings are baking in the oven, prepare the sauce. Place the Frank's Red Hot, butter, and honey in a small to medium-sized microwavable bowl. Microwave for 30 seconds or until the butter is melted. Stir to combine.
When the wings are out of the oven, place them in a large bowl. Drizzle with sauce and toss to coat the wings evenly. Or serve plain with the sauce on the side for dipping. Serve while hot.
Notes
Chicken Wings:
When buying chicken wings, look for wings that appear to have a large amount of meat on the bone.
If possible, find drumettes that are separated from the middle flat segment. This will simplify the work that you need to do in the kitchen. Otherwise, use a sharp knife to separate them.
Baking Powder: helps the wings become extra crispy.Overnight Prep: prep the night before for an easy dinner or appetizer the next day. You can also prep a few hours ahead of time if you don't get a chance to do it the night before.Lemon Pepper: use the smallest side of a box grater or a zester to zest only the bright yellow outermost part of the lemon, not the inner pith. You can use lemon pepper spice (found in a spice jar at a typical grocery store) as a substitute for the lemon zest and black pepper. Use 1 teaspoon lemon pepper.