These honey lemon pepper wings are such a delight, both to make and to eat! Serve them with beer for game night, or side salad and fresh bread for a cheap and easy dinner.
If you would like to cut your wings into smaller, easier to eat pieces, please see the step by step photos above that walk you through the easy process.
However, if you’d like to keep each chicken wing intact, just skip this step.
Add the chicken pieces to a large mixing bowl.
Add each of the marinade ingredients to the bowl, then use your hands to mix everything together.
You’re aiming to coat each piece of chicken in an equal amount of flavour. So don’t be shy with the mixing!
If you’re making this ahead of time, cover the bowl with a lid or plate, and refrigerate for up to 12 hours.
If you want to cook your wings straight away, keep going…
Preheat the oven to 200C (400F)
Lay the wings out onto a baking tray. Jiggle them around a little so none are overlapping.
Use a silicone brush to mop up any leftover marinade from the bowl and spread it on the chicken pieces.
Place the tray in the preheated oven and cook the chicken pieces for 45 minutes or until the internal temperature reaches 74C (165F).
Preheat a frying pan, then when hot, add the sesame seeds to toast.
Keep them moving as they’ll burn easily.
When the majority are golden brown, remove from the heat and use them to scatter over the cooked chicken wings.
Please enjoy my recipe! Jane | hedgecombers.com