Honey Lemon Pepper Wings

Honey lemon pepper wings are not only crispy, bold and full of flavor, they're sweet, savory with a bit of tang. These hot lemon pepper wings make the perfect BBQ or game day appetizer.

Course Appetizer, Dinner, Lunch

Cuisine American

Keyword Chicken Wing Recipes, Grilled Chicken, Smoked Chicken

Prep Time 10

Cook Time 25

If Smoking (Additional Time Required): 1

Total Time 1 35

Servings people

Calories 396kcal

Author Darcey Olson

Cost $15

Ingredients

CHICKEN

1½ Lb Chicken Wings (Separated) *Note 1
2 tbsp Olive Oil
1 tbsp Lemon Pepper Seasoning
½ tbsp Cajun or Creole Seasoning
1 tsp Garlic Powder
1 tsp Black Pepper
1 tsp OPTIONAL: Kosher Salt *Note 2

HONEY LEMON PEPPER SAUCE

2 tbsp Butter, Unsalted
½ cup Hot Sauce
¼ cup Honey
1 Lemon, Juiced
1 tsp Lemon Pepper Seasoning
1 tsp Cajun or Creole Seasoning

Instructions

HONEY LEMON PEPPER SAUCE:

TIP- Make the sauce in advance, so it's ready to go when needed, or wait until the chicken is almost cooked, if easier. The timing works great for both.
Pre-heat a small sauce pan over medium heat. Add the butter to the pan and melt. Add the hot sauce, honey, lemon juice, lemon pepper seasoning and cajun seasoning to the pan and stir to combine.
Simmer for 3-4 minutes, until the sauce starts to thicken. Set aside until needed to toss the chicken wings. Mix to combine again before using.

GRILLING:

Pre-heat the grill to medium heat (350°F) and set up for indirect cooking. Pat the chicken wings dry with a paper towel and transfer to a large mixing bowl.
Add the olive oil to the chicken and toss to combine. Sprinkle the lemon pepper seasoning, cajun seasoning, garlic powder and black pepper over the chicken and toss to evenly coat.
Place the chicken on the direct heat side of the grill and grill for 3-4 minutes per side, with the lid down. Add an extra minute or two per side if the skin doesn't look as crispy as you would like.
Move the chicken to the indirect heat side of the grill and brush both sides with the sauce. Cook, with the lid closed, for 8-10 minutes. Grill until the internal temperature is 175°F.
Transfer the cooked chicken wings to a large mixing bowl and toss with the remaining sauce. Enjoy immediately for best texture.

SMOKER:

Pre-heat the smoker to 225°F and add your wood of choice, right before adding the chicken. Pat the chicken wings dry with a paper towel and transfer to a large mixing bowl.
Add the olive oil to the chicken and toss to combine. Sprinkle the lemon pepper seasoning, cajun seasoning, garlic powder and black pepper over the chicken and toss to evenly coat.
Place the chicken on the smoker and grill for approx. 75 minutes. Brush both sides of the wings with the sauce and cook for another 15 minutes, or until the internal temperature reaches 175°F. If using a manual smoker, turn the wings every 30 minutes or so and watch for flare ups.
Transfer the cooked chicken wings to a large mixing bowl and toss with the remaining sauce. Enjoy immediately for best texture.

OVEN:

Pre-heat the oven to 400°F. Pat the chicken wings dry with a paper towel and transfer to a large mixing bowl.
Add the olive oil to the chicken and toss to combine. Sprinkle the lemon pepper seasoning, cajun seasoning, garlic powder and black pepper over the chicken and toss to evenly coat.
Transfer the wings to a parchment lined baking sheet or broiler pan and arrange in a single layer (they should not touch).
Cook for 15 minutes. Flip the wings and cook for another 10 minutes or until the internal temperature reaches 175°F.
Transfer the wings to a large mixing bowl and toss with the sauce. Enjoy immediately for best texture.

Notes

Note 1 - Try and snag a bag labeled "split wings" or "party wings". This means the chicken wings arrive with the drummette and wing already detached. If you can't find them, no worries. Just cut the chicken at the joint and remove the wing tip before tossing.

Note 2 - If using salt-free lemon pepper seasoning and/or cajun seasoning, you may need to add up to a 1 tsp of kosher salt, if desired.

Nutrition