• In a medium bowl, combine the lemon zest, black pepper, kosher salt, dark brown sugar, garlic powder, and citric acid.
• Place the thawed wings in a large mixing bowl and sprinkle the lemon pepper dry rub on top. Mix until every wing is completely coated in the dry rub.
• Bake or grill the wings. To grill the wings, oil the grates with vegetable oil or olive oil. Heat the grill to high heat & grill the wings for 15-20 minutes, flipping once in between. To bake, preheat your oven to 400F. Place the chicken wings in a single layer on a wire rack over a baking sheet. Bake the wings for 30-40 minutes. The chicken wings are done when 165F.
• In a medium bowl, combine the melted butter, hot sauce, honey, kosher salt, lemon juice, lemon zest, and red pepper chili flakes.
• Toss the crispy lemon pepper wings in the hot honey lemon sauce. Top with extra lemon zest and enjoy!

Notes:

Storage Instructions:

• Store leftover wings an airtight container in the fridge for up to 4 days. You can also freeze leftover chicken wings in a Ziploc bag for up to 4 months.

Reheating Instructions:

• My preferred method to reheat chicken wings is in a frying pan. You can simply add a couple tablespoons of oil in your pan and cook the chicken wings on medium heat for 5-7 minutes. I have found this is the best method to keep you chicken wings flavorful yet crispy.
• You can also reheat them in the air fryer or oven. This is a great way to get them crispy without drying them out. For the air fryer, preheat your air fryer basket to 350F and cook for 2-3 minutes. To bake, preheat your oven to 350F. Then place chicken wings on a sheet pan lined with parchment paper and bake wings in the preheated oven for 10-15 minutes.