Yowsa. I bit into these copycat Wingstop Lemon Pepper wings thinking that’d be good, sure. But I had no idea how much I’d really like them. Crunchy, crispy skin. Not overly battered. Not too much like grandma’s fried chicken. The sauce, easy as heck to make, did me in. I mean, seriously, it’s just butter and lemon pepper seasoning but it was gooood! I loved it. It’s definitely finger-licking good and then some!
Lemon Pepper And Butter: The Perfect Combination
When I make these copycat Wingstop Lemon Pepper wings again (which will be soon), I’m adding more lemon pepper seasoning. No, this isn’t the first time I’ve used it, but for some reason, I found the combination of the lemony goodness and butter to make for some super-great wings.
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How About An Air Fryer?
To make these wings I used my deep-fryer. Ultimately, I think that deep-frying makes for the best wings. But not everyone has a deep-fryer, or wants to go through the trouble of setting one up, or deal with the cleanup. You can make these wings using a air-fryer too. To so, follow my recipe for the best super-crispy air fried wings. As the wings are cooking make the seasoning as below, just combining the butter and lemon pepper seasoning in a small saucepan over medium heat. When the wings are done, remove them from the air fryer to a large bowl. Drizzle with the seasoning mix and turn gently to coat. Serve and devour!
What About Baking Them Instead?
I haven’t forgotten about those that prefer to bake their wings! Much like the air-fried approach, the baked version does not give you that super-crunchy flour-produced texture. But it does give you great, crunchy skin still. And you get the wonderful flavor from the sauce, which is ultimate the real star of the show here. All you have to do is follow my recipe for the best crispy baked wings. Make the seasoning as below while the wings are baking. When the wings are done, remove them from the oven and place in a large bowl. Drizzle with the seasoning mix and turn gently to coat. Serve and enjoy!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Wingstop Lemon Pepper Wings (Copycat Recipe)
Equipment
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the frying
- vegetable oil for frying
For the dredge
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the seasoning
- â…” cup unsalted butter
- 2 teaspoons lemon pepper seasoning or more
Instructions
- Preheat oven to 350 F.
- Heat 2-3" of oil in a deep fryer or Dutch oven.
- Prepare the dredge by combining all of the dredge ingredients in a large bowl.
- Dredge the wings in the flour mixture. Coating well. Shake off any excess.
- Working in batches if needed, fry the wings for 5-7 minutes or until just golden brown.
- Transfer the wings to a wire rack.
- Transfer all of the wings to the oven and finish cooking until golden brown, 15-20 minutes.
- While the wings are cooking melt the butter in a medium saucepan over medium heat and stir in the seasoning. Keep warm until ready to use.
- Once the wings are done drizzle them with the butter mixture and toss gently to coat. Click here for our guide on how to sauce your wings.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
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