Honey-Lemon Pepper Wings
Lemon pepper wings with sweet gloss and sesame crackle.
Timing: 35 mins
Honey-Lemon Pepper Wings
Lemon pepper wings with sweet gloss and sesame crackle.
Timing: 35 mins
Key move
Ensure wings are fully cooked (internal temp 165°F/74°C) before saucing, as the sauce step is the final flavor application and cannot fix undercooked chicken.
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The Setup
- Air Fryer
- Cutting Board
- Chef's Knife
- Instant-Read ThermometerOptional
The Mise en Place
5 of 8Your prep station before cooking begins
The Protein (0/2)
The Pantry (0/1)
Sauce (0/4)
My wings are still pink and chewy inside, even after air frying.
Ah, it sounds like they needed just a little more time in the air fryer.
My sauce seems too thin and isn't coating the wings like it should.
No worries, we can fix that sauce. It likely just needs a bit more time to come together. Gently warm it over low heat, stirring constantly. You're looking for it to reduce just sl…
Chef's Notes
Pat wings completely dry before roasting for crispier skin. Moisture steams wings, preventing browning.
Roast wings in a single layer on a wire rack set inside a baking sheet. This allows air to circulate for even crisping.
Garnish with fresh parsley or chives for a pop of color and freshness.
Make the honey-lemon pepper sauce up to 2 days ahead. Store in an airtight container in the refrigerator.
The Method
DRY
Pat wings dry. Toss with baking powder (1 tbsp) (optional) and salt.
Wings are patted dry and seasoned.
AIR FRY
Cook at 400°F (200°C) for 20-25 mins (shake halfway).
Wings are golden brown and cooked through (internal temp 165°F/74°C).
SAUCE
Melt butter (4 tbsp)/honey (2 tbsp)/lemon pepper (1 tsp).
Sauce ingredients are melted and combined.
TOSS
Toss hot wings in sauce. Sprinkle benne.
Wings are coated in sauce and sprinkled with benne seeds.
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