Set wings on top of a cooling rack set atop a rimmed baking sheet. Brush each wing with olive oil on both sides.
Bake for 35-40 minutes (depending on the size of your wings), until they’re golden brown and crispy. The internal temperature should read 165˚F.
In a small pot melt butter (or melt butter in the microwave) then pour into a larger bowl and whisk in the honey, lemon pepper seasoning, lemon juice, and lemon zest.
Add wings to the bowl, and toss until they’re evenly coated.
Optional: serve garnished with a crack or two of black pepper, a little more lemon zest, and some lemon slices on the side.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
The honey is totally optional if you don't want to add any sweetness to your wings.
I used a combination of flats and drumettes.
Fresh chicken wings are preferred over frozen wings for this recipe.
Store these in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
Reheat the wings in the oven or in the Air Fryer to help crisp them up again.