I’ve always loved using lemon in desserts—like Easy Lemon Curd Tartlets, Lemon Panna Cotta, or a silky Lemon Cheesecake—so I was curious what would happen if I brought that bright, zesty flavor into a savory dish.
The result? Lemon Baked Chicken Wings that are tender, juicy, and bursting with fresh citrus aroma. It’s a simple way to turn ordinary chicken wings into something special.
What makes this recipe even better is how easy it is. The ingredients are pantry-friendly, and the steps are straightforward, making it perfect for a quick weeknight dinner or a flavorful weekend treat.
I use mid-joint chicken wings (wingettes) because they cook evenly and are my kids’ absolute favorite. If you prefer using whole wings, you can still follow this recipe—just remember to adjust the baking time so the meat cooks through without drying out.
Why You’ll Love This Recipe
- Crispy and juicy: High-heat baking ensures golden skin with tender meat inside.
- Lemon freshness: The lemon slices both under and on top of the wings infuse them with a light, citrusy aroma.
- Balanced flavors: Sweet honey, savory soy, and fragrant garlic combine into the perfect glaze.
- Easy prep: A quick marinade does most of the work, then the oven takes care of the rest.
- Family favorite: These wings are crowd-pleasers—especially with kids!
Ingredients and Substitutions
- Chicken wings – I recommend using mid-joint wings (known as “wingettes”) rather than whole wings or wingtips because they have the perfect meat-to-bone ratio and cook more evenly. The mid-joints are tender and absorb flavors beautifully during marination.
- Honey – The honey not only adds a subtle sweetness to balance the lemon’s acidity but also helps create that beautiful caramelized glaze on the wings. If you don’t have honey, you can use maple syrup or brown sugar as alternatives.
- Soy sauces – Using both light and dark soy sauce gives you the best of both worlds – the light soy provides the saltiness and umami, while the dark soy gives the wings their appealing golden-brown color.
How to Make Lemon Baked Chicken Wings
Prepare and Marinate the Wings
Rinse the chicken wings under water and pat them completely dry with paper towels.
Using a sharp knife, make 2-3 shallow cuts on both sides of each wing, being careful not to cut through the skin completely.
Place the dried wings in a large mixing bowl and add the sliced garlic, light soy sauce, dark soy sauce, oyster sauce, honey, black pepper, and salt.
Using your hands, mix everything thoroughly, making sure each wing is evenly coated with the marinade and the garlic is well distributed.
Let the wings marinate at room temperature for 30 minutes. For even more developed flavor, you can cover the bowl and refrigerate for up to 1 hour.
Preheat Oven and Arrange the Wings
Preheat your oven to 210°C (410°F). Allow it to heat for 10-15 minutes to ensure it reaches the proper temperature.
While the oven is heating, line a baking tray with parchment paper for easy cleanup.
Take your fresh lemon and slice it into thin rounds, making sure to remove any seeds that could release bitterness during roasting.
Arrange the lemon slices in a single layer on the prepared baking tray, creating a bed for the chicken wings.
Place the marinated wings on top of the lemon slices in a single layer, making sure they aren’t crowded or overlapping.
Roast and Flip the Wings
Place the baking tray on the middle rack of your preheated oven and roast at 210°C for 30 minutes.
After 15 minutes, carefully remove the tray from the oven and use tongs to flip each wing to ensure even cooking and browning on both sides.
Return the tray to the oven and continue roasting for the remaining 15 minutes.
Serve the Finished Wings
Check that the wings are fully cooked by piercing the thickest part with a knife – the juices should run clear with no pink color.
The wings should have a beautiful golden-brown color with slightly crispy edges.
Transfer the wings to a serving platter using tongs, and garnish with fresh parsley flakes if desired.
Serve immediately while hot and crispy for the best texture and flavor experience.
Tips & Tricks
- Make sure to pat the wings completely dry before marinating – this helps the seasoning stick better and promotes crisper skin
- Don’t skip scoring the wings – those little cuts allow the marinade to penetrate deeper into the meat
- If using an air fryer instead of an oven, cook at 180°C for 25 minutes, flipping halfway through
- Always remove lemon seeds before roasting to prevent bitter flavors from developing
Frequently Asked Questions
Why are my wings not crispy?
This usually happens if the wings weren’t dried properly before marinating, or if the oven temperature was too low. Make sure to pat them dry thoroughly and use the high heat specified in the recipe.
Can I use chicken drumettes instead of mid-joints?
Yes, drumettes will work well though the cooking time might need to be extended by 5-10 minutes since they’re thicker.
Is it necessary to use both light and dark soy sauce?
While you can use just light soy sauce, the dark soy sauce contributes significantly to the beautiful color. If you only have light soy sauce, you might add a teaspoon of molasses or brown sugar to help with browning.
Juicy Lemon Chicken Wings – Kid-Friendly & Quick
Ingredients
For the Chicken and Marinade:
- 12 chicken mid-joint wings
- 10-15 g garlic 5-6 cloves, sliced
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tbsp honey
- 2 g black pepper
- 2 g salt
For Roasting and Garnish:
- 1 fresh lemon sliced, seeds removed
- Parsley flakes for garnish
Instructions
Prepare and Marinate the Wings
- Rinse the chicken wings under water and pat them completely dry with paper towels.
- Using a sharp knife, make 2-3 shallow cuts on both sides of each wing, being careful not to cut through the skin completely.
- Place the dried wings in a large mixing bowl and add the sliced garlic, light soy sauce, dark soy sauce, oyster sauce, honey, black pepper, and salt.
- Using your hands, mix everything thoroughly, making sure each wing is evenly coated with the marinade and the garlic is well distributed.
- Let the wings marinate at room temperature for 30 minutes. For even more developed flavor, you can cover the bowl and refrigerate for up to 1 hour.
Preheat Oven and Arrange the Wings
- Preheat your oven to 210°C (410°F). Allow it to heat for 10-15 minutes to ensure it reaches the proper temperature.
- While the oven is heating, line a baking tray with parchment paper for easy cleanup.
- Take your fresh lemon and slice it into thin rounds, making sure to remove any seeds that could release bitterness during roasting.
- Arrange the lemon slices in a single layer on the prepared baking tray, creating a bed for the chicken wings.
- Place the marinated wings on top of the lemon slices in a single layer, making sure they aren't crowded or overlapping.
Roast and Flip the Wings
- Place the baking tray on the middle rack of your preheated oven and roast at 210°C for 30 minutes.
- After 15 minutes, carefully remove the tray from the oven and use tongs to flip each wing to ensure even cooking and browning on both sides.
- Return the tray to the oven and continue roasting for the remaining 15 minutes.
Serve the Finished Wings
- Check that the wings are fully cooked by piercing the thickest part with a knife - the juices should run clear with no pink color.
- The wings should have a beautiful golden-brown color with slightly crispy edges.
- Transfer the wings to a serving platter using tongs, and garnish with fresh parsley flakes if desired.
- Serve immediately while hot and crispy for the best texture and flavor experience.
Leave a Reply