Craving that iconic tangy, zesty flavor of Wingstop’s Lemon Pepper Wings? You’re in luck! This copycat recipe brings the restaurant-quality taste right to your kitchen.
With a perfect balance of citrusy lemon and bold pepper, these wings are crispy, juicy, and downright addictive. Whether it’s game day, a party, or just a treat-yourself moment, these wings will hit the spot every time!
Wingstop Lemon Pepper Wings Recipe
Course: Appetizer, MainCuisine: AmericanDifficulty: Medium4
servings15
minutes25
minutes500
kcalIngredients
10-12 chicken wings (drumettes and flats)
2 tbsp olive oil or vegetable oil
Salt, to taste
1 tsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp lemon zest (freshly grated)
1 tbsp lemon juice (freshly squeezed)
1/4 cup unsalted butter (melted)
2 tbsp lemon pepper seasoning (store-bought or homemade)
Directions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Wings: Pat the chicken wings dry with paper towels to remove excess moisture. This will help them crisp up in the oven.
- Season the Wings: In a large bowl, toss the wings with olive oil, salt, black pepper, garlic powder, and onion powder until evenly coated.
- Bake the Wings: Arrange the wings in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping them halfway through to ensure they cook evenly and become crispy.
- Make the Lemon Pepper Sauce: While the wings are baking, melt the butter in a small saucepan over medium heat. Once melted, stir in the lemon juice, lemon zest, and lemon pepper seasoning. Keep warm.
- Toss the Wings: Once the wings are crispy and golden brown, remove them from the oven. Immediately toss the wings in the lemon pepper sauce until well-coated.
- Serve: Serve the lemon pepper wings hot with a side of ranch or blue cheese dressing, if desired. Enjoy!
Recipe Video
Notes
- Avoid microwaving, as it can make the wings soggy
Serving Suggestions
Serve these Lemon Pepper Wings hot and fresh, straight out of the oven or fryer. Pair them with classic sides like celery sticks, carrot sticks, and a cool ranch or blue cheese dressing for dipping. For a full Wingstop experience, add a side of fries or crispy onion rings. Don’t forget plenty of napkins—these wings are finger-lickin’ good!
Storage Instructions
If you somehow have leftovers (we won’t judge if you don’t!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 375°F (190°C) for about 10 minutes or until crispy. Avoid microwaving, as it can make the wings soggy. For longer storage, freeze the cooked wings in a freezer-safe bag for up to 2 months. Reheat in the oven for best results.
FAQs
Q: Can I use an air fryer for this recipe?
A: Absolutely! Air fry the wings at 400°F (200°C) for about 20-25 minutes, shaking the basket halfway through, until crispy. Toss them in the lemon pepper seasoning afterward.
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is recommended for the best flavor, but bottled lemon juice works in a pinch. Just adjust to taste, as bottled juice can be more concentrated.
Q: How do I make the wings extra crispy?
A: Pat the wings completely dry before cooking, and bake or fry them at a high temperature. For baked wings, a light coating of baking powder also helps crisp them up!
Q: Can I use this seasoning on other dishes?
A: Definitely! This lemon pepper seasoning is amazing on grilled chicken, fish, or even roasted veggies. Get creative!
