Lemon Chicken Wings
These wings get a bright, sticky lemon glaze with a hint of garlic and ginger. They are oven-baked for hands-off cooking, then tossed in a tangy sauce that clings to every piece. Perfect for a party or a cozy night in.
These wings get a bright, sticky lemon glaze with a hint of garlic and ginger. They are oven-baked for hands-off cooking, then tossed in a tangy sauce that clings to every piece. Perfect for a party or a cozy night in.
Ingredients
19 ingredients- Fat
- 32g
- Carbs
- 25g
- Protein
- 30g
Whole recipe (4 servings): 2080 kcal
- 2 lbs (900 g) chicken wings, split into flats and drumettes
- 2 tbsp soy sauce
- 1 tbsp rice wine (or dry sherry)
- 1 tsp toasted sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1/2 cup fresh lemon juice (about 2 lemons)
- 2 tsp lemon zest
- 1/4 cup honey
- 1 tbsp brown sugar
- 1/2 cup water
- 1 tsp dark soy sauce (or additional regular soy sauce)
- 1/4 tsp black pepper
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Method
9 steps- In a large bowl, combine the chicken wings, soy sauce, rice wine, sesame oil, salt, and white pepper. Mix well, cover, and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Drain the wings from the marinade (discard marinade). Pat the wings dry with paper towels. In a clean bowl, toss the wings with cornstarch and vegetable oil until evenly coated.
- Arrange the wings in a single layer on the prepared baking sheet. Bake for 20 minutes, then flip and bake for another 15-20 minutes, until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- While the wings bake, make the sauce: Heat a small saucepan over medium heat. Add the onion, garlic, and ginger. Cook, stirring, for 2-3 minutes until fragrant and softened.
- Add the lemon juice, lemon zest, honey, brown sugar, water, dark soy sauce, and black pepper. Bring to a simmer.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Remove from heat.
- Once the wings are cooked, transfer them to a large bowl. Pour the warm sauce over the wings and toss to coat evenly.
- Serve immediately, garnished with extra lemon zest if desired.
Recipe notes
Helpful tips
- For extra crispy wings, pat them very dry before coating with cornstarch.
- Adjust honey to taste; if you prefer less sweet, reduce to 2 tablespoons.
- The sauce can be made ahead and reheated before tossing with wings.
Equipment
- Large bowl
- Baking sheet
- Parchment paper or foil
- Small saucepan
- Whisk or spoon
- Tongs
- Instant-read thermometer
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Additional tips
- Ensure chicken wings reach an internal temperature of 165°F (74°C) before serving. Discard used marinade.
Recipe inspiration
Inspired by Cook! Stacey Cook
Estimated nutrition
Per serving: 520 calories
Fat: 32 g · Carbs: 25 g · Protein: 30 g
Cook with ChefScribe
Save recipes. Plan meals. Cook with confidence.
Turn cooking videos into clear recipes you can keep and use in your kitchen.