• 2 pounds chicken wings: The star of the dish! Choose fresh wings, or you can use frozen wings if that’s what you have on hand. Ensure that they are thawed if frozen.
• 3 tablespoons potato starch: Potato starch helps to create the crispy exterior of the wings. It’s an excellent substitute for cornstarch and works wonders in giving a crunchier texture.
• 1 tablespoon baking powder: This helps to create an even crispier skin by drawing out moisture and creating air pockets in the coating. It’s a key ingredient for crispy wings.
• 1 teaspoon garlic powder: Adds a nice savory depth to the wings.
• 1 teaspoon onion powder: A complement to the garlic powder, this brings a mild sweetness to the wings.
• ¼ teaspoon paprika: This will provide a subtle smokiness and color to the wings.
• Oil spray: To ensure the wings bake to a perfect golden crisp, a light spritz of oil is necessary.
• ½ cup honey: Adds the sweet component that balances the tangy lemon and pepper in the sauce.
• 1 lemon, zested: The zest of the lemon contains essential oils that add a vibrant citrus flavor to the sauce.
• ¼ cup lemon juice (or more to taste): Adds the tangy base for the sauce. Fresh lemon juice is the best for this, as it adds a bright and zesty punch.
• 1 tablespoon minced garlic: Gives the sauce a savory depth and richness.
• 1 tablespoon butter: Adds a rich, velvety texture to the sauce and helps it coat the wings beautifully.
• 1-2 teaspoons ground black pepper: The pepper adds a sharp, pungent kick to the sauce. Adjust the amount to your taste.
• 1 pinch salt: To enhance all the flavors and balance the sweetness of the honey and acidity of the lemon.