Crispy Lemon Pepper Wings
Updated: Oct 18
A dry rub of lemon pepper on wings fried until the skin shatters, then tossed in a lemon pepper butter sauce, finished with a squeeze of fresh lemon at the end.
Another one in our wing rotation, we switch it up depending on what we're craving.
Why You'll Love This Recipe
Bright, real lemon flavor from fresh zest
Crispy, fried skin done the classic way
A lighter-tasting alternative to heavier sauces
Servings: 4-6 (for 4 people, you would have 5-6 wings per person & for 6 people, you would have 3-4 wings per person)
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Total Time: 35-45 minutes
Ingredients
For the Wings:
900g (2 lbs) chicken wings, flats and drumettes
6g (1 tsp) salt
2g (1 tsp) black pepper
8g (1 Tbsp) lemon pepper seasoning
3g (1 tsp) garlic powder, 3g (1 tsp) onion powder, and 1g (1 tsp) dried oregano
8g (1 Tbsp) cornstarch
15g (1 Tbsp) yellow mustard
Avocado oil, for frying (about 1L / 4 cups)
For the Flour Mixture:
125g (1 cup) all-purpose flour
8g (1 Tbsp) cornstarch
For the Lemon Pepper Butter Sauce:
42g (3 Tbsp) unsalted butter
3 cloves garlic, minced
10g (2 Tbsp) grated Parmesan cheese
30g (2 Tbsp) lemon juice
8g (1 Tbsp) lemon pepper seasoning
Zest of 1 lemon
Optional for Serving & Garnish:
3g (1 Tbsp) fresh chives, chopped
4g (1 Tbsp) fresh parsley, chopped
Ranch dressing, for serving
Instructions:
Prep the Wings: In a large bowl, toss chicken wings with salt, pepper, lemon pepper seasoning, garlic powder, onion powder, oregano, cornstarch, and mustard.
Coat in Flour: In a separate bowl, combine flour and cornstarch. Turn each wing through the mixture until fully coated.
Fry to Perfection: Heat avocado oil in a large skillet or deep fryer to 350-400°F (175-200°C). Working in batches so the oil stays hot, fry for 8-10 minutes until deep golden and crisp. Drain on paper towels.
Make the Lemon Pepper Butter Sauce: In a small saucepan, melt butter over medium heat. Sauté garlic until fragrant. Stir in Parmesan cheese, lemon juice, and lemon pepper seasoning.
Toss and Serve: Toss fried wings in the lemon pepper butter sauce. Season with additional lemon pepper seasoning immediately after tossing. Garnish with chives and parsley. Serve immediately with ranch dressing for dipping.
Additional Tips:
Season twice: Once before frying and again the moment they come out of the oil. The second round is the one you actually taste.
Finish with fresh zest: Lemon pepper seasoning is dried. A little fresh zest grated over the top right before serving brings the citrus forward.
Double-fry for extra crunch: Fry 8 to 10 minutes, rest a few minutes, then fry again for 3 to 5. The extra-crisp skin holds up even under the butter sauce.
Storing Instructions:
How to store leftovers: An airtight container in the fridge, up to 3 days. The skin softens a bit under the sauce as they sit, that is unavoidable.
Reheating: 375°F for 10 to 15 minutes. They crisp back up somewhat in the oven, and a fresh pinch of lemon pepper seasoning after reheating helps.
Freezing: Up to 2 months. Thaw in the fridge overnight, then reheat and hit them with a little more seasoning.
Ingredient Notes
Lemon zest: The real lemon flavor lives in the zest, not the juice. Juice alone tastes more sour than bright, zest is where the citrus oils are.
Troubleshooting Tips
Seasoning fell off after frying: Season immediately out of the fryer while the surface is still hot and slightly damp with oil.
Not crispy enough: Double-fry. A first fry to cook through, a rest, then a second hot fry for the shattering crust.
Too salty: Lemon pepper blends often already contain salt. Taste your blend before adding more.
Bitter aftertaste: Over-toasted pepper or old lemon pepper seasoning. Fresh seasoning makes a noticeable difference.
What to Serve This With
Serve with ranch dressing and celery sticks.
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