A delicious recipe for crispy chicken wings coated in a sweet and spicy hot honey lemon sauce, topped with crumbled feta cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lbs chicken wings, split into drumettes and flats
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
⅓ cup honey
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1–2 teaspoons crushed red pepper flakes
2 cloves garlic, minced
1 tablespoon butter
½ teaspoon smoked paprika
¾ cup crumbled feta cheese
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
Instructions
Preheat the oven: Set oven to 425°F. Line a large baking sheet with foil and place a wire rack on top. Lightly grease the rack.
Season the wings: Pat the chicken wings very dry. Toss them with baking powder, garlic powder, smoked paprika, onion powder, salt, black pepper, and olive oil.
Bake: Arrange the wings in a single layer on the rack. Bake for 40–45 minutes, flipping halfway through, until deeply golden and crispy.
Make the hot honey: While the wings cook, combine honey, lemon juice, lemon zest, red pepper flakes, garlic, butter, and smoked paprika in a small saucepan. Heat over low heat for 2–3 minutes, stirring until smooth. Do not boil.
Coat the wings: Transfer the crispy wings to a large bowl. Pour the hot honey lemon sauce over them and toss until evenly coated.
Add the feta: Arrange the wings on a serving platter. Sprinkle generously with crumbled feta, fresh parsley, and lemon zest.
Serve: Serve immediately while the wings are hot and crispy, with extra lemon wedges and hot honey on the side.
Notes
For extra heat, adjust the amount of crushed red pepper flakes to your preference.
Make sure the wings are thoroughly dried before seasoning for maximum crispiness.
Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days.