Yuzu & Black Pepper Hot Honey Wings

Sometimes a recipe starts with a craving — and other times, an ingredient sparks the idea. These Yuzu & Black Pepper Hot Honey Wings are definitely the latter. The moment I tasted Yuzu Sco (a bright, zesty hot sauce featured in our Hot & Spicy and Taste of Asia boxes), I knew it belonged on a chicken wing. That citrusy kick followed by a slow, satisfying heat was just begging to be the star of a sauce.

As someone who’s attended the Buffalo Wing Fest in Buffalo, NY five years running, I take wing flavor seriously. I’ve had lemon pepper wings that hit all the right notes, and others that fell flat (wing pun intended). So when I started developing this recipe, my goal was to let the Yuzu Sco shine while keeping everything balanced: spicy, tangy, sweet, and totally addictive.

The final result are wings that are bright and flavorful, with a touch of sweetness and a fun, unexpected crunch from crushed Sea Salt & Black Pepper potato chips. They’re guaranteed to stand out at your next BBQ, tailgate, or family dinner — and yes, you’ll definitely be reaching for “just one more.”

Prep time: 20 minutes | Cook time: 40 minutes | Yields: 12 wings

What you'll need:

• 12 chicken wings, separated into drums and flats (you can buy them pre-cut or butcher them yourself)

For the brine:

• 1/8 cup lemon salt (or substitute with 1 tbsp dried lemon zest mixed with 1 tbsp salt)
• 1/2 tsp cracked black pepper
• 1 tsp garlic powder
• Juice of 1/2 lemon
• 3 dried bay leaves
• ~5 cups cold water (or enough to fully submerge wings)

For the sauce:

• 1/3 cup Yuzu Sco Yuzu Hot Sauce
• 1/8 cup hot honey (I like Nate’s Nectar Stingin’ Hot Honey)
• 1/8 cup regular honey
• Juice of 1 lemon
• 1 tsp cracked black pepper (optional: toast whole peppercorns before grinding for a smoky, nutty flavor)
• Pinch of salt

For serving (optional):

• Crushed Sea Salt & Cracked Black Pepper potato chips

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Let’s Make Them!

1. Brine the wings.
   In a large bowl, combine lemon salt, cracked black pepper, garlic powder, and bay leaves. Add the lemon juice and enough cold water to cover the wings (about 5 cups). Stir to dissolve the salt slightly, then add the wings. Cover and refrigerate for at least 1 hour, or up to 24 hours for extra flavor.
2. Preheat the oven.
   Set your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top (this helps the wings cook evenly and get crispy).
3. Make the sauce.
   In a small bowl, whisk together the Yuzu Sco Hot Sauce, hot honey, regular honey, lemon juice, black pepper, and a pinch of salt until smooth.
4. Prep the wings.
   Remove wings from the brine and pat them completely dry with paper towels — moisture is the enemy of crispy skin!
5. Bake the wings.
   Lightly toss the wings in just enough of the sauce to coat them (you’ll use the rest later). Arrange them on the wire rack skin-side down. Bake for 35–40 minutes, flipping halfway through, until golden and crisp.
6. Thicken the sauce.
   While the wings bake, pour the remaining sauce into a small saucepan. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until slightly thickened and sticky. (This also ensures any raw chicken contact is cooked off.)
7. Sauce and serve.
   When the wings are done, let them rest for a minute or two, then toss them in the reduced sauce until evenly coated. For an extra layer of flavor and crunch, sprinkle with crushed potato chips before serving.

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Foodie Box Love Notes & Tips

• For crispier skin, let the wings air-dry on a rack in the fridge after brining for 1–2 hours before baking.
• Prefer grilled wings? These can also be cooked on a medium-high grill, turning occasionally, until charred and fully cooked (internal temp 165°F).
• Adjust the spice level These wings to pack a punch! For milder flavor, sub in extra regular honey for the hot honey.