Hot Honey Lemon Pepper Wings

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Nothing hits the spot quite like a plate of wings! We’re not talking about your average buffalo wings here. We’re taking things up a notch with these Hot Honey Lemon Pepper Wings. They’re a killer combo of sweet heat, zesty citrus, and that classic peppery kick, all grilled to perfection.

Overhead shot of hot honey lemon pepper wings served in a sheet pan lined with parchment paper.

When it comes to wings, the grill is where they truly shine! By using an indirect cooking method, the wings stay juicy and tender, while a final blast of direct heat gives them that irresistible crispy skin. But what really sets this hot honey lemon pepper wings recipe apart is the bold flavor. They deliver a serious punch with a blend of sweet honey, zesty lemon, and just the right amount of heat from chile flakes.

Instead of reaching for store-bought lemon pepper seasoning, I went for fresh lemon zest and cracked black pepper to craft a hot honey lemon pepper sauce that’s truly next-level. You can actually taste the difference, making these wings a personal favorite of mine!

Ingredients for Hot Honey Lemon Pepper Wings

Here are the ingredients you will need for these crispy chicken wings with a tangy hot honey sauce:

Ingredients needed for hot honey lemon pepper wings.

Chicken wings
Salt & pepper
Smoked paprika
Garlic powder
Onion powder

For the Sauce

Honey
Chile flakes
Black pepper
Lemon zest and juice
Unsalted butter
Salt

Pro Tip – For an extra layer of spice, use my hot honey recipe instead of regular honey here!

Hot honey lemon pepper wing sauce in a white bowl with a spoon scooping some sauce.

How to Grill Lemon Pepper Wings

Make the Sauce

Prepare the sauce. Warm up the honey, chile flakes, pepper, and lemon juice in a saucepan over medium-low heat for a few minutes. Use a whisk to stir everything gently, checking the temperature to make sure the sauce is pretty warm, but not simmering. Turn off the heat and whisk in a few cubes of cold butter at a time, until they melt into the sauce. Stir in the lemon zest at the end, and taste to adjust. Store the sauce in the fridge if not using the same day.

Prep the Wings

Prepare the wings. Pat the wings dry with a paper towel and place them in a large bowl. Mix the seasoning ingredients together in a small bowl, and sprinkle over the wings, stirring to evenly distribute the seasoning.
Dry brine the chicken in the fridge. An optional option for extra flavor is to lay out the wings in a single layer on a baking sheet with a wire rack. Place the tray in the fridge for at least 2 hours, up to overnight. Remove them from the fridge just before heating up the grill.

Raw chicken wings seasoned and placed on a baking sheet lined with a wire rack.

Grill the Wings

Heat up the grill. Preheat the grill for indirect cooking, aiming for about 350-375°F with the lid closed. Place the coals on one side, leaving you a cool side to place the wings on. If using a round grill such as a kettle grill, place the coals in a pile in the center, leaving the outside ring as the cool spot. Check out my guide on how to grill chicken wings for more guidance.
Place the wings away from the heat on the grill to cook them indirectly. Close the lid and allow them to cook for about 30 minutes undisturbed. Check on the wings and rotate them as needed, making sure they cook evenly. Continue to cook this way for another 15-20 minutes or so until the wings reach 165°F.

Wings going on the grill on indirect heat.

Move the wings over the coals directly to crisp them. Cook and flip the wings until they are about 180-185°F and crispy on the outside. Remove them and add to a bowl.

Wings being coated in the lemon pepper sauce in a foil pan.

Sauce and serve. Make sure the hot honey lemon pepper sauce is warmed up slightly, and pour over the wings. Garnish with additional lemon zest for an additional pop of flavor. Reserve some sauce for dipping if desired!

Hot honey lemon pepper sauce in a small bowl with a spoon.

Hot honey lemon pepper wings served in a sheet pan with extra lemon slices.

Top Tips

Prep the sauce first. I recommend making the sauce before grilling the wings so that the flavors have a chance to meld together. To save some time, you can prep the sauce ahead of time and store it in the refrigerator for a few days, until you are ready to grill the wings!
Use a two-zone grill setup. For the best results, cook your wings using a two-zone grill setup—this means having a hot side and a warm side. Start by cooking the wings on the warm side (indirect heat) to cook them through without burning. Then, move them over to the hot side (direct heat) to crisp up the skin.
Add cold butter to the warm sauce. The sauce is mounted with cold butter for emulsification, a technique known as a beurre monte, which translates to “mounted butter”. When making the hot honey lemon pepper sauce, be careful not to overheat the honey mixture. You want it warm, not boiling, before adding the butter. This ensures the butter emulsifies properly, creating a smooth, glossy sauce that clings to the wings.

Hand holding a hot honey lemon pepper wing with more wings in the background.

Serving Suggestions

These wings are best served straight off the grill, piping hot, and coated in that sticky, spicy sauce. They’re perfect for game day, BBQs, or just about any gathering. Serve them up with a side of pickled celery sticks and enjoy! These wings are saucy enough to be enjoyed without dipping sauces, but if you prefer you can serve them with a side of blue cheese or ranch for a richer flavor.

To create a heartier meal, serve your hot honey lemon pepper wings with some of my favorite side dishes like grilled corn ribs, sweet potato fries, and creamy jalapeño carrot slaw!

If you have any hot honey lemon pepper sauce leftover, you can store it in the fridge for up to one week. Try this sauce on white fish, other cuts of chicken, shrimp, roasted cauliflower, or sweet potatoes! It is good on seriously everything!

Lemon pepper wings served on parchment paper with extra lemon zest on top.

Frequently Asked Questions

How do I get the wings extra crispy?

For crispy wings, I recommend dry brining the wings in the fridge for a few hours (or overnight) to help dry out the skin, which leads to a crispier finish. Also, make sure your grill is properly preheated, and don’t skip the final step of cooking the wings directly over the heat.

Can I make mild hot honey lemon pepper wings?

Definitely. Adjust the amount of chile flakes based on your heat tolerance. If you want a milder wing, reduce the amount of chile flakes, or omit them completely for a more simple lemon pepper chicken wing.

More Chicken & Poultry Recipes to Try

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Nothing hits the spot quite like a plate of wings! We’re not talking about your average buffalo wings here. We’re taking things up a notch with these Hot Honey Lemon Pepper Wings. They’re a killer combo of sweet heat, zesty citrus, and that classic peppery kick, all grilled to perfection.

Total Time: 75
Yield: About 2-3 1x

Ingredients

Scale

2 pounds chicken wings
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder

For the Sauce

2/3 cup honey
1 tablespoon chile flakes
1/2 tablespoon coarse black pepper
Juice of 1/2 lemon
1/4 cup unsalted butter, cold and cubed
Zest of 1 lemon
Salt to taste

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Instructions

Prepare the sauce. Warm up the honey, chile flakes, pepper, and lemon juice in a saucepan over medium-low heat for a few minutes. Use a whisk to stir everything gently, checking the temperature to make sure the sauce is pretty warm, but not simmering. Turn off the heat and whisk in a few cubes of cold butter at a time, until they melt into the sauce. Stir in the lemon zest at the end, and taste to adjust. Store the sauce in the fridge if not using the same day.
Prepare the wings. Pat the wings dry with a paper towel and place them in a large bowl. Mix the seasoning ingredients together in a small bowl, and sprinkle over the wings, stirring to evenly distribute the seasoning.
(optional) Dry brine the chicken in the fridge. Lay out the wings in a single layer on a baking sheet with a wire rack. Place the tray in the fridge for at least 2 hours, up to overnight. Remove them from the fridge just before heating up the grill.
Heat up the grill. Preheat the grill for indirect cooking, aiming for about 350-375°F with the lid closed. Place the coals on one side, leaving you a cool side to place the wings on. If using a round grill such as a kettle grill, place the coals in a pile in the center, leaving the outside ring as the cool spot.
Place the wings away from the heat on the grill to cook them indirectly. Close the lid and allow them to cook for about 30 minutes undisturbed. Check on the wings and rotate them as needed, making sure they cook evenly. Continue to cook this way for another 15-20 minutes or so until the wings reach 165°F.
Move the wings over the coals directly to crisp them. Cook and flip the wings until they are about 180-185°F and crispy on the outside. Remove them and add to a bowl.
Sauce and serve. Make sure the hot honey lemon pepper sauce is warmed up slightly, and pour over the wings. Garnish with additional lemon zest for an additional pop of flavor.