Spicy Lemon Fire Wings
If you’re looking for the perfect balance of spicy, sticky, and zesty flavors, these Oven Baked Lemon Fire Wings are going to be your new favorite. Juicy chicken wings are baked until golden and then tossed in a bold chili-lemon sauce made with fresh lemon juice, garlic, and Thai red peppers. The result? Crispy, caramelized wings with a kick of heat and a refreshing citrus twist.
Ingredients
For the Marinade
- 1 lb chicken wings bone-in (about 10 pieces)
- 1 –2 cloves garlic minced
- ½ lemon juiced
- ½ teaspoon salt
- 2 tablespoons olive oil
For the Lemon Fire Sauce
- 1 –2 cloves garlic coarsely chopped
- ½ tablespoon olive oil
- Zest of ½ lemon save a pinch for garnish
- ½ lemon juiced
- 2 –3 Thai red peppers sliced (adjust to spice preference)
- ¼ teaspoon cayenne powder
- 2½ tablespoons honey
- 2 tablespoons unsalted butter
- ¼ teaspoon black pepper
- Salt to taste
Instructions
Prepare the Marinade
- In a large mixing bowl, combine minced garlic, lemon juice, salt, and olive oil.
- Add the chicken wings and toss until fully coated.
Marinate the Wings
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4–6 hours for deeper flavor.
- Bake the Wings
- Preheat the oven to 425°F (220°C).
- Arrange the marinated wings on a parchment-lined baking tray in a single layer.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 170°F (77°C).
- (Optional) You can also cook the wings in an air fryer at 425°F for 12–15 minutes, or grill over medium heat for about 15 minutes, flipping often.
Make the Lemon Fire Sauce
- While the wings bake, heat olive oil in a skillet over medium heat.
- Add chopped garlic and sauté until lightly golden and fragrant.
- Lower the heat and stir in lemon juice, lemon zest (save half for garnish), honey, butter, cayenne, black pepper, and a pinch of salt.
- Simmer for 5–7 minutes, stirring often, until the sauce thickens slightly.
- Stir in the sliced Thai red peppers.
Coat the Wings
- Transfer the baked wings into the skillet with the sauce and toss until evenly coated.
- Alternatively, add wings and sauce to a large bowl and mix well.
Serve
- Plate the wings and garnish with the remaining lemon zest and extra chili slices.
- Serve hot and enjoy!
Notes
Notes
- Spice Level – Thai red peppers are very hot. For a milder version, reduce to 1–2 peppers or substitute with red chili flakes or jalapeño slices.
- Cooking Options – While this recipe is written for the oven, you can also make the wings in an air fryer (425°F for 12–15 minutes) or on the grill (medium heat for about 15 minutes, flipping often).
- Chicken Substitutes – Swap wings for chicken drumsticks or thighs if you prefer more meat. Adjust cook time to ensure chicken reaches 170°F (77°C) internal temperature.
- Sweetness Adjustment – Honey adds stickiness and balance to the spice. For a less sweet glaze, reduce the honey by 1 tablespoon. Maple syrup can also be used.
- Make Ahead – Marinate the wings up to 24 hours in advance for maximum flavor. Bake and coat in sauce just before serving.
- Serving Idea – Garnish with extra lemon zest and chili slices for a vibrant finish. These wings pair perfectly with a creamy dip like ranch, blue cheese, or a cooling yogurt sauce.
Base Calculation (for 10 wings / ~1 lb chicken)
- Chicken wings (1 lb / ~450g, raw): ~900 calories
- Olive oil (about 2.5 tbsp total): ~300 calories
- Honey (2.5 tbsp / ~50 g): ~170 calories
- Butter (2 tbsp): ~200 calories
- Other ingredients (garlic, lemon, spices, peppers): ~25 calories
Per Serving (recipe serves 2)
≈ 800 calories per serving (5 wings each)Per Wing (if readers want it)
≈ 160 calories per wing*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
