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Homemade crispy Honey Lemon Pepper Wings coated in a savory honey butter sauce with fresh lemon juice, lemon zest, and cracked pepper.
Reynaldo’s Cocina 📍

Honey Lemon Pepper Wings

Crispy seasoned chicken wings marinated, lightly coated, fried until golden, then finished with an original savory honey lemon pepper sauce made with butter, fresh lemon juice, lemon zest, honey, and cracked pepper.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinate Time 30 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken wings drums and flats
MARINADE:
  • 1 tbsp low sodium soy sauce
  • 1 tsp sazón
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp white pepper
  • ½ tsp black pepper
  • ½ tsp dried parsley
  • 1 tsp avocado oil
COATING:
  • ¾ cup cornstarch
  • ¼ cup all-purpose flour
  • 1 tsp sazón
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp white pepper
  • ½ tsp black pepper
  • ½ tsp dried parsley
  • Neutral frying oil for frying
HONEY LEMON PEPPER SAUCE:
  • 3 tbsp butter
  • 4 tbsp honey
  • 1 tbsp fresh lemon juice about ½ lemon
  • 1 tbsp fresh lemon zest from the same lemon
  • 1 tsp cracked black pepper
  • ½ tsp white pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp low sodium soy sauce
  • ½ tsp dried parsley
GARNISH:
  • Extra lemon pepper optional
  • Dried parsley optional

Equipment

  • Large mixing bowl
  • - Medium mixing bowl
  • Deep fryer or heavy pot
  • Wire rack
  • Small saucepan
  • Tongs
  • - Microplane or zester
  • Paper towels

Method

  1. Pat chicken wings very dry with paper towels.
  2. Add wings to a large mixing bowl.
  3. Add low sodium soy sauce, sazón, garlic powder, onion powder, white pepper, black pepper, dried parsley, and avocado oil.
  4. Toss until the wings are evenly coated.
  5. Cover and marinate for 30 minutes.
  6. In a separate bowl, combine cornstarch, flour, sazón, garlic powder, onion powder, white pepper, black pepper, and dried parsley.
  7. Remove wings from the marinade.
  8. Add wings to the seasoned coating mixture.
  9. Toss lightly until each wing is coated.
  10. Shake off any excess coating so the wings do not get too heavy.
  11. Heat frying oil to 375°F.
  12. Fry wings in batches so the pot does not get overcrowded.
  13. Cook for 8–10 minutes, or until wings are deep golden, crispy, and cooked through.
  14. Transfer cooked wings to a wire rack.
  15. Let wings rest while making the sauce.
  16. Zest the lemon first, then cut and juice it.
  17. Melt butter in a small saucepan over low heat.
  18. Add honey and stir until smooth.
  19. Add fresh lemon juice and fresh lemon zest.
  20. Add low sodium soy sauce, cracked black pepper, white pepper, garlic powder, onion powder, and dried parsley.
  21. Simmer gently for 1–2 minutes until the sauce looks glossy.
  22. Remove sauce from heat.
  23. Let wings cool for 2–3 minutes before saucing.
  24. Brush or lightly toss wings with the honey lemon pepper sauce.
  25. Finish with extra lemon pepper or dried parsley if desired.
  26. Serve immediately.

Notes

• Pat the wings dry before marinating so the seasoning sticks better.
• Marinating helps season the chicken before it ever hits the fryer.
• Cornstarch keeps the coating lighter and crispier than using only flour.
• A light coating works better here than heavy breading.
• Fry in batches so the oil temperature does not drop too much.
• Use both fresh lemon juice and lemon zest for fuller citrus flavor.
• Zest the lemon before cutting and juicing it.
• Fresh citrus gives cleaner flavor than bottled lemon juice.
• Let the wings cool slightly before saucing to help preserve crispiness.
• Add sauce gradually instead of drenching the wings.
• The sauce should lean savory first, with the honey rounding it out.
• Double fry the wings for extra crispiness if desired.
• Best enjoyed fresh.
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