Ingredients
Scale
- 2 lbs chicken wings, separated into drumettes and wingettes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup honey
- 1/4 cup lemon juice, freshly squeezed (about 2 lemons)
- 2 tablespoons lemon zest from about 2 lemons
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons cracked black pepper, coarsely ground
- 1 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken wings completely dry with paper towels.
- In a large bowl, toss the wings with olive oil, salt, and pepper.
- Place the wings in a single layer on a baking sheet lined with parchment paper.
- Bake for 30 to 40 minutes, flipping halfway through, until the wings are golden brown and cooked through.
- While the wings are baking, prepare the sauce by melting the butter in a medium saucepan over medium heat.
- Add the minced garlic and cook for about 30 seconds.
- Stir in the honey, lemon juice, lemon zest, cracked black pepper, red pepper flakes (if using), and salt.
- Bring the sauce to a simmer and cook for 5 to 7 minutes, until it thickens slightly.
- Once the wings are cooked, transfer them to a large bowl and pour the sauce over them, tossing until coated.
- For extra stickiness, place wings back on the baking sheet and broil for 1 to 2 minutes, watching carefully.
- Garnish with fresh parsley and lemon wedges. Serve immediately.
Notes
Trim excess skin from wings for easier eating and reduced cook time. Store leftover wings in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg