Equipment
- parchment paper
- baking sheet
- wire baking rack
Ingredients
- 2 pounds chicken wings separated into drumettes and flats
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon cornstarch
- 1 tablespoon lemon pepper seasoning
- 1 teaspoons salt
- 3 tablespoons honey
- 1 teaspoon lemon juice
- ¼ teaspoon freshly ground black pepper
- Pinch kosher salt
Instructions
- Line two baking sheets with parchment paper and place a wire rack on top of each. Spray the racks with nonstick spray.
- Place wings in a large bowl and thoroughly dry with paper towels.
- Mix baking powder, cornstarch, lemon pepper seasoning, and salt together in a small bowl.
- Sprinkle the lemon pepper mixture evenly over the wings and toss to coat.
- Evenly place on the racks and chill for at least 1 hour and up to 12.
- Preheat oven to 425 degrees.
- Bake the wings for 30 minutes. Flip the wings, and continue to bake until they are crisp and golden brown about 15 minutes.
- While the wings are almost done baking, thoroughly mix the remaining ingredients together in a small bowl. If you like, warm the honey mixture slightly.
- Plate the wings and drizzle with the honey lemon pepper mixture and serve immediately.
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