Lemon Pepper Chicken Wings Recipe
Crispy, tangy, and downright irresistible, these Lemon Pepper Chicken Wings are everything you crave on GameDay. Each bite bursts with zesty citrus and bold pepper flavor.
Perfect for gatherings, these Lemon Pepper Chicken Wings are quick to make yet impressive. Serve them hot and watch everyone fight for the last wing on the tray.
Star Ingredients for Perfect Lemon Pepper Chicken Wings
- Chicken wings – The juicy star, delivering that satisfying bite and perfect crisp when fried.
- Lemon pepper seasoning – Infuses the wings with that signature bright, peppery zing.
- Yellow mustard – Adds tang and helps the marinade cling to every wing.
- Butter – The rich base for the lemon pepper sauce, coating each wing in flavor.
- Fresh lemon zest & juice – Double the citrus punch for that unmistakable brightness.
- Honey – Balances the peppery heat with a touch of sweetness.
How to Make Lemon Pepper Chicken Wings in a Snap
Marinate your chicken wings with mustard, lemon pepper seasoning, and spices, letting the flavors soak in for at least an hour.
Dredge each wing thoroughly in a flour and cornstarch mix seasoned with more lemon pepper to create that crave-worthy crunch.
Heat oil to the right temperature, then fry your wings in batches until golden, crispy, and cooked through.
Finally, toss the piping-hot wings in a buttery lemon pepper sauce for that addictive finish everyone loves.
Tips & Tricks for Crispy, Flavor-Packed Wings
Keep an eye on your oil temperature while frying; dropping below 325°F will make the wings greasy instead of crispy. A food thermometer is a must-have here.
When dredging, pack the dry mix onto each wing firmly—this extra step ensures the coating sticks beautifully and fries up golden.
If you love a crunchier finish, brush the lemon pepper sauce onto the wings instead of tossing them. This way, they stay crisp and flavorful without getting soggy.
Storing & Reheating: Keeping Lemon Pepper Chicken Wings Delicious
Any leftover Lemon Pepper Chicken Wings stay tasty for days if stored right. Pop them into an airtight container and refrigerate for up to four days.
To bring them back to their crispy glory, skip the microwave—use an air fryer at 350°F for about six to eight minutes, or reheat them in the oven at 350°F for 15–20 minutes. You’ll get that same satisfying crunch you loved the first time.
Lemon Pepper Chicken Wings Recipe
Ingredients
Chicken Marinade
- 1 tsp garlic powder
- 1 tsp kosher salt only if your Lemon Pepper Seasoning is salt-free
- 1 egg
- 2 lbs chicken wings
- 1 tbsp lemon pepper seasoning
- 1 tsp onion powder
- 2 tbsp yellow mustard
- 1 tsp paprika
Seasoning Mix
- 1 cup cornstarch
- ½ tbsp lemon pepper seasoning
- 1 cup flour
- 1/2 tbsp baking powder
- 1 tsp kosher salt only if your Lemon Pepper Seasoning is salt-free
Lemon Pepper Sauce
- Zest of 1 lemon
- 1 tbsp honey
- 1 tbsp parsley
- 12 tbsp butter
- ½ tbsp lemon pepper seasoning
- 2 tbsp lemon juice
- 1 tsp kosher salt only if your Lemon Pepper Seasoning is salt-free
Instructions
- Place the chicken wings in a large bowl and coat thoroughly with yellow mustard, lemon pepper seasoning, paprika, garlic powder, onion powder, and egg. If using a salt-free lemon pepper blend, incorporate kosher salt. Combine well and allow to marinate for no less than one hour or overnight for enhanced flavor. In a separate bowl, whisk together the flour, cornstarch, baking powder, and lemon pepper seasoning. Add kosher salt if your lemon pepper seasoning lacks it. Dredge each marinated wing generously in the dry mix, pressing the mixture firmly onto the wings to ensure full coverage. In a heavy-bottomed pot, heat oil to 350°F. Fry the wings in batches for 10–12 minutes until they reach a golden, crisp exterior and an internal temperature of 165°F, maintaining the oil temperature above 325°F to prevent sogginess. In a small saucepan over medium-low heat, melt the butter, then stir in the lemon zest, lemon juice, honey, parsley, and additional lemon pepper seasoning. If preferred, skim off any milk solids. Toss the freshly fried wings in the sauce or brush it on for extra crispiness. Serve immediately.
Notes
Dredging: Pack the dry mix firmly onto each wing to ensure the coating adheres well.
Oil Temperature: Use a thermometer to maintain the frying temperature above 325°F for optimal crispiness.
Crispy Finish: For maximum crunch, lightly brush the sauce instead of tossing.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in an air fryer at 350°F for 6–8 minutes or in an oven at 350°F for 15–20 minutes until warmed through and crisp.
