Wingstop Lemon Pepper Wings
Crispy fried chicken wings tossed in lemon pepper butter sauce. Tangy, zesty, and utterly addictive - one of Wingstop's most popular flavours.
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Why you’ll love it
Wingstop's Lemon Pepper Wings are a citrusy sensation that proves sometimes the simplest flavours are the best. These crispy fried wings are generously coated in a buttery lemon pepper seasoning that delivers bright, zesty flavour with a peppery kick. The combination of tangy lemon and aromatic black pepper creates a perfectly balanced wing that's refreshing yet satisfying. Unlike heavy, saucy wings, these have a lighter, more sophisticated flavour profile that lets the quality of the chicken shine through. The butter helps the seasoning cling to every crispy ridge while adding richness. This is one of Wingstop's most requested flavours, beloved for its clean, vibrant taste that never gets boring.
About the original
Lemon Pepper is one of Wingstop's signature dry rub flavours, though it's actually tossed in seasoned butter rather than being completely dry. This technique gives you the best of both worlds - the crispy texture of a dry wing with the flavour-carrying power of butter. It's become one of their most iconic offerings since the chain's founding in 1994.
The secret to Wingstop's Lemon Pepper wings is the quality of their seasoning blend and the timing - the wings are tossed while piping hot so the butter melts perfectly and the lemon pepper adheres to create that signature coating. Fresh lemon zest takes it to the next level, adding natural oils and brightness that pre-made seasonings alone can't match.
This recipe recreates Wingstop's legendary Lemon Pepper wings at home, delivering that perfect balance of crispy, tangy, and peppery in every bite.
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Ingredients
Wings
- 1000 g Chicken wings — cut into drumettes and flats
- 1000 ml Vegetable oil — for deep frying
Coating
- 150 g Plain flour
- 50 g Cornstarch
- 1 tbsp Lemon pepper seasoning
- 1 tsp Fine sea salt
Lemon Pepper Butter
- 80 g Unsalted butter — melted
- 3 tbsp Lemon pepper seasoning
- 1 tbsp Lemon zest — from 2 lemons
- 2 tbsp Lemon juice — freshly squeezed
- 1 tsp Black pepper — freshly ground
Method
Pat the chicken wings completely dry with kitchen paper. Remove any excess moisture for maximum crispiness.
In a large bowl, combine flour, cornstarch, 1 tablespoon lemon pepper seasoning, and salt. Mix well to create your coating mixture.
Toss the wings in the coating mixture until evenly covered, then shake off excess flour.
Heat vegetable oil in a large, deep pot or deep fryer to 175°C (350°F). Maintain this temperature throughout cooking.
Fry the wings in batches for 10-12 minutes, turning occasionally, until golden brown and cooked through. Internal temperature should reach 75°C.
Remove wings with a slotted spoon and drain on kitchen paper. Continue with remaining batches.
While wings are frying, prepare the lemon pepper butter. In a small bowl, mix melted butter with 3 tablespoons lemon pepper seasoning, lemon zest, lemon juice, and freshly ground black pepper.
Place hot fried wings in a large bowl. Pour the lemon pepper butter over the wings immediately.
Toss the wings thoroughly to coat them completely in the lemon pepper butter mixture. The heat from the wings will help the butter and seasoning adhere perfectly.
Transfer to a serving plate and serve immediately while hot and crispy. These wings are best enjoyed fresh.
Tips & Variations
- Use fresh lemons for zesting and juice - bottled lemon juice lacks the vibrant flavour needed for this recipe.
- Zest the lemons before juicing them - it's much easier when the lemon is whole.
- Toss wings in the lemon pepper butter immediately after frying while they're still piping hot for the best coating.
- Don't skip the cornstarch in the coating - it creates extra crispiness that plain flour alone can't achieve.
- For an extra citrus punch, add a bit more fresh lemon juice just before serving.
- Freshly ground black pepper makes a noticeable difference compared to pre-ground - use a pepper mill if you have one.
FAQs
- Can I make these in an air fryer?
- Yes! Air fry coated wings at 200°C for 25-30 minutes, shaking the basket every 10 minutes. They'll be slightly less crispy than deep-fried but still delicious and much healthier.
- Is lemon pepper seasoning the same as lemon zest and black pepper?
- Not quite - lemon pepper seasoning is a specific blend that includes dried lemon peel, black pepper, salt, and often other spices. For best results, buy proper lemon pepper seasoning and supplement it with fresh zest.
- Why are my wings not crispy?
- Wings must be completely dry before coating, the oil must be at the correct temperature (175°C), and you must not overcrowd the fryer. Also, serve immediately - wings lose crispness as they sit.
- Can I use chicken drumsticks instead of wings?
- Yes, but increase cooking time to 15-18 minutes to ensure they're cooked through. Drumsticks are meatier so they take longer, but the flavour will be excellent.
Nutrition (per serving)
| Calories | 445 kcal |
|---|---|
| Protein | 27 g |
| Fat | 31 g |
| Carbs | 14 g |
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