What do you do if you’re craving tasty lemon pepper chicken wings for your party, game day, or any other time but can’t make it to a Wingstop? Use this simple, perfectly seasoned wing recipe to make them at home, of course.
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Wingstop lemon pepper chicken wings
Wingstop is famous for its wide selection of flavors, providing hungry diners with a dozen or more options from mouth-scorching Atomic to sweet and zesty Hawaiian. But one choice that’s become a fan favorite is lemon pepper, a flavorful dry rub that’s less messy than sauced wings without sacrificing any of the taste.
It’s also among the easiest to make at home, helping wing lovers save money and time by avoiding a trip to the restaurant.
What makes Wingstop lemon pepper wings so good?
There’s something special about the contrast of tart lemon zest and spicy, pungent black pepper that just can’t be matched by other wing flavors, as delicious and varied as they may be. These two incredible tastes pair perfectly with the rich yet subtle flavor of the unbreaded chicken.
Why you’ll love this recipe
Simplicity is king in this recipe for lemon pepper wings. With just four ingredients, you’ll be amazed at the flavors this recipe develops from just the pre-mixed seasoning, which is available at most supermarkets or online. In just over ten minutes, you’ll be chowing down on this incredible snack.
Ingredients you’ll need
Here’s the short list of ingredients for this easy lemon pepper wings recipe:
- Chicken wings
- Lemon pepper
- Vegetable oil (for frying)
Those with dietary restrictions can make an easy substitution, replacing butter with a non-dairy alternative.
How to make Wingstop lemon pepper wings
Don’t be fooled. Despite the big flavors, the process of how to cook lemon pepper wings is straightforward for anyone who’d deep-fried before:
- Preheat oil to 350 degrees Fahrenheit.
- Fry the separated wings in the oil in batches, being careful not to overcrowd the fryer or let the oil temperature drop.
- Remove when deeply browned and the internal temperature has reached 165 degrees Fahrenheit, about 8-10 minutes.
- Drain them on a wire rack.
- Combine the melted butter and lemon pepper in a bowl, and toss the wings.
A dedicated deep fryer will be the easiest way to make the most consistent chicken. However, it’s absolutely possible to make excellent lemon pepper chicken wings frying in a deep, heavy-bottomed pot on the stovetop, using a thermometer to monitor the temperature.
Tips for cutting the wings
Sometimes, you might only find whole, unseparated wings at your grocery store or butcher or want to save money by doing the prep work yourself. Fortunately, it’s easy.
Spread the wing at the joint between the flat and drummette and find where the bones meet. Then, using a sharp knife, cut through the wing at this spot. Larger, sharp kitchen shears can also work.
Repeat this process to separate the wing tips from the drumette. These aren’t edible on their own, so you can either discard them or save them to make chicken stock.
What goes well with lemon pepper wings
There are plenty of great options to go with your homemade lemon pepper wings, starting with your favorite dipping sauce like bleu cheese or ranch.
You can pair them with snackable veggies like celery or carrot sticks for a healthier, refreshing contrast, or whip up some french fries or a green salad for a classic meal pairing.
Chicken wings are a classic bar and party food, which makes them ultra-versatile with nearly any delicious, indulgent food, so it’s hard to go wrong!
How to store
If you somehow manage not to devour all of your homemade lemon pepper wings, properly storing them can keep them as fresh as possible to enjoy later. First, let them cool to room temperature, then place them in an airtight container in the refrigerator.
For longer-term storage, you can even freeze your lemon pepper chicken wings. Wrap them in plastic wrap or aluminum foil in as flat of a layer as possible, then place them in a freezer-safe container or freezer bag.
How long will homemade Wingstop lemon pepper wings last?
This depends on how you choose to store them. In the fridge, they should be eaten within three to four days. However, they’ll last up to four months frozen. Still, like most fried foods, they’re best enjoyed as fresh as possible out of the fryer.
What’s the best way to reheat them?
One of the best parts of these lemon pepper wings is the crispy skin, so don’t ruin it by reheating them in the microwave. Warm up your wings in an oven set to 350 degrees Fahrenheit until they reach your desired temperature. While it may take a few minutes longer, it’s worth it for the much-improved texture.
Love wings? Check out these great recipes!
- Air Fryer Chicken Wings
- Wingstop Ranch Dipping Sauce
- Asian Zing Wings
- Boneless Buffalo Chicken Wings Recipe
- General Tso Wings
- Honey BBQ Wings
- Hooters Wing Sauce
- Hot Wing Recipe Grilled
- Parmesan Garlic Wings
- Pluckers Hot Wings
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- Buffalo Chicken Wing Dip Recipe
Wingstop Lemon Pepper Wings
- 2 1/2 pounds chicken wings
- vegetable oil for frying
- 1/3 cup butter melted
- 1 teaspoon lemon pepper seasoning
- Cut the wings at each joint. Discard the wing tip or save it for stock.
- Add vegetable oil to a large, heavy-bottomed pot until it reaches a depth of 4 inches, or use a deep fryer. Preheat the oil to 350°F.
- Deep-fry the wings in batches for 8 to 10 minutes, stirring once to ensure they cook evenly. Depending on the size of your pot, you should be able to fry about 5 or 6 wings at a time. When the wings are just beginning to brown, remove them from the oil and drain them on a wire rack resting on a cookie sheet.
- Combine the melted butter and lemon pepper seasoning in a large bowl. Place the fried wings in the bowl and toss to coat.