Copycat Wingstop Lemon Pepper Wings
Crunchy good with the perfect lemon pepper flavor.
Servings 6
Calories 820kcal
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
- ⅔ 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
Serve with your favorite dipping sauce on the side, if desired.
Nutrition
Calories: 820kcal | Carbohydrates: 30g | Protein: 46g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 556mg | Potassium: 373mg | Fiber: 4g | Sugar: 1g | Vitamin A: 969IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 4mg