Go Back
–+ servings
a pile of hot honey glazed lemon pepper chicken wings arranged on a cast iron skillet, an outdoor grill in the background.

Hot Honey Lemon Pepper Wings

James Brown
Make crispy grilled hot honey lemon pepper wings with a sticky homemade glaze, fresh lemon, and sweet heat. Perfect for game day or BBQs.
5 from 1 vote
Servings 6 servings
Calories 445 kcal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Air-Dry Time 1 hour 30 minutes
Total Time 2 hours 25 minutes

Equipment

  • Charcoal, Pellet, or Gas Grill
  • Instant-Read Thermometer
  • Wire Rack
  • Mixing Bowl
  • Small Saucepan
  • Tongs

Ingredients
  

Wings

  • 3 lbs party chicken wings
  • 1 tbsp avocado oil
  • 2 tbsp lemon pepper seasoning
  • 1 tbsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp paprika

Hot Honey Lemon Pepper Glaze

  • 1/2 cup honey
  • 2 tbsp hot sauce
  • 2 tbsp unsalted butter
  • 1 large lemon, zested
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon pepper seasoning
  • 1/2 tsp crushed red pepper flakes

Garnish

  • fresh lemon zest
  • chopped parsley
  • additional lemon pepper seasoning

Instructions
 

Dry the wings

  • Pat the wings completely dry with paper towels. For even crispier skin, place them on a wire rack in the refrigerator, uncovered, for up to 1.5 hours. Removing surface moisture is what creates the bite-through skin.

Season the wings

  • Add the wings to a large bowl. Drizzle with avocado oil and season with lemon pepper seasoning, garlic powder, kosher salt, black pepper, and paprika. Toss until evenly coated.

Grill the wings

  • Set the grill for indirect cooking at 375-400°F (for charcoal, bank coals to one side, for pellet, set to 400°F and for gas, leave one burner off). Place the wings on the indirect side. Cook 30-40 minutes, flipping every 10-15 minutes, until the internal temperature reaches 185-195°F.

Make the hot honey lemon pepper glaze

  • While the wings cook, combine the honey, hot sauce, butter, lemon juice, lemon zest, lemon pepper seasoning, and red pepper flakes in a small saucepan. Heat over low until combined. Do not boil.

Glaze the wings

  • Transfer the cooked wings (check internal temperature using an instant-read thermometer to confirm doneness) to a large bowl. Pour the warm glaze over and toss thoroughly until every wing is coated.

Set the sauce

  • Return the glazed wings to the grill for 2-3 minutes. This tightens the glaze and makes it sticky instead of drippy. Remove from the grill and immediately garnish with fresh lemon zest, more lemon pepper seasoning, and chopped parsley. Serve hot.

Video

Notes

  • Cook chicken wings to 185°F. Wing fat and connective tissue render best between 185-195°F for tender meat and crispy skin. 
  • Use fresh lemon zest for that bright citrus oil that no bottled lemon juice can replicate. 
  • Refrigerate wings for up to 1.5 hours before cooking. Air-drying in the fridge creates noticeably crispier skin.
  • Use cherry or pecan wood on charcoal or pellet grills to add a sweet smoke profile.

Nutrition

Calories: 445kcalCarbohydrates: 18gProtein: 29gFat: 28gSaturated Fat: 8gSodium: 710mgFiber: 1gSugar: 16g
Tried this recipe?Let us know how it was!
QR Code linking back to recipe