Ingredients
For the Chicken Wings:
- 2 pounds chicken wings
- 3 tablespoons potato starch (or cornstarch)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- Oil spray
For the Honey Lemon Pepper Sauce:
- 1/2 cup honey
- 1 lemon, zested
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon unsalted butter
- 1–2 teaspoons freshly ground black pepper
- Pinch of salt
Instructions
- Prepare the Chicken Wings:
- Preheat the oven to 450°F (230°C).
- Pat chicken wings dry with paper towels to ensure crispiness.
- In a bowl, mix potato starch, baking powder, garlic powder, onion powder, and paprika. Toss the wings in the mixture until evenly coated.
- Bake the Wings:
- Line a baking sheet with parchment paper and lightly spray with oil. Arrange the wings in a single layer.
- Lower the oven temperature to 425°F (220°C) and bake for 35–40 minutes, flipping halfway. Spray lightly with oil again during the flip for extra crispiness.
- Prepare the Sauce:
- In a saucepan over medium heat, combine honey, lemon zest, lemon juice, minced garlic, butter, black pepper, and a pinch of salt.
- Stir and simmer for 3–5 minutes until the sauce thickens slightly. Reserve some sauce for dipping if desired.
- Coat the Wings:
- Once the wings are golden and crispy, transfer them to a large bowl. Pour the sauce over the wings and toss until thoroughly coated.
- Serve:
- Serve immediately with the reserved sauce for dipping, if desired.
Notes
- For spicier wings, add chili powder to the dry mix or hot sauce to the honey-lemon sauce.
- Use cornstarch or arrowroot powder as substitutes for potato starch.
- To reheat, bake at 375°F (190°C) for 10–15 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Snack, Main Course
- Method: Baking
- Cuisine: American
