Lemon pepper Nashville hot honey boneless wings 🤍

Okay, Lemon8 fam, I have to share my absolute favorite wing recipe with you all! If you're anything like me and obsessed with that perfect balance of sweet, spicy, and tangy, then these Nashville Hot Honey Lemon Pepper Boneless Wings are about to become your new addiction. I've been perfecting this recipe for a while now, and every time I make them, they disappear in minutes. Forget ordering takeout; these are so much better and surprisingly easy to whip up right in your own kitchen! I remember the first time I tried a Nashville hot chicken sandwich, and my mind was blown. But sometimes, I just crave that flavor in a boneless wing format, especially when I want something less messy and super dippable. And then, adding the honey lemon pepper twist? Pure genius, if I do say so myself! It takes the classic Nashville heat and mellows it out with a delightful sweetness and a zesty kick that makes your taste buds sing. Here's how I make my ultimate honey lemon pepper boneless wings with that irresistible Nashville hot flair. Trust me, you'll want to save this recipe! Ingredients You'll Need: For the Boneless Wings: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 1 cup all-purpose flour 1/2 cup cornstarch (for extra crispiness!) 1 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp paprika 2 large eggs, beaten 1/4 cup milk or buttermilk Vegetable oil for frying (or a cooking spray for air frying/baking) For the Nashville Hot Honey Sauce: 1/2 cup unsalted butter 1/4 cup hot sauce (like Frank's RedHot) 2-3 tbsp cayenne pepper (adjust to your spice preference!) 1 tbsp brown sugar 1 tsp garlic powder 1/2 tsp smoked paprika 1/4 tsp salt 2 tbsp honey For the Lemon Pepper Glaze: 1/4 cup melted butter 2 tbsp lemon juice (fresh is best!) 1 tbsp lemon pepper seasoning 1 tbsp honey Let's Get Cooking! Prepare the Chicken: Pat your chicken pieces dry. In one bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, and paprika. In another bowl, whisk the eggs and milk. Dip each chicken piece first into the egg mixture, then dredge thoroughly in the flour mixture, ensuring it's fully coated. Cook the Wings: Frying (my preferred method for ultimate crisp): Heat about 2-3 inches of oil in a heavy-bottomed pot to 350°F (175°C). Fry chicken in batches for 5-7 minutes, or until golden brown and cooked through. Drain on a wire rack. Air Frying: Spray coated chicken with cooking spray. Air fry at 375°F (190°C) for 15-20 minutes, flipping halfway, until crispy and cooked. Baking: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked. Make the Nashville Hot Honey Sauce: While the chicken cooks, melt butter in a small saucepan over medium-low heat. Stir in hot sauce, cayenne pepper, brown sugar, garlic powder, smoked paprika, and salt. Whisk until smooth and bubbling gently. Remove from heat and stir in the 2 tablespoons of honey. Keep warm. Make the Lemon Pepper Glaze: In a separate small bowl, combine melted butter, lemon juice, lemon pepper seasoning, and 1 tablespoon of honey. Whisk well. Combine the Flavors: Once your boneless wings are cooked to crispy perfection, toss them immediately in the warm Nashville Hot Honey Sauce until evenly coated. Then, drizzle generously with the Lemon Pepper Glaze. Give them another gentle toss. Serve these incredible boneless Nashville Hot Honey Lemon Pepper Wings immediately with a side of ranch or blue cheese dressing, maybe some celery sticks, and get ready for rave reviews! This recipe is a total game-changer for your next gathering or just a fantastic weeknight meal. Enjoy!