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If you’re craving crispy, restaurant-style Lemon Pepper Wings, you’re in the right place. These wings are coated in a seasoned flour and cornstarch mixture, fried until golden and crisp, then tossed in a buttery lemon pepper sauce made with fresh lemon juice and zest. They’re crunchy, bright, packed with lemon pepper flavor, and one of my favorite appetizers for game days, watch parties, and casual entertaining.
Chasing the Perfect Lemon Pepper Wings
I first had lemon pepper wings in Atlanta and immediately told my friend “these are the best wings I’ve ever had in my life.” They were crispy, buttery, packed with lemon pepper flavor, and somehow better than all of the buffalo wings I usually order.
When I got home, I went looking for that same experience. I eventually tried the version from Wingstop, but I was disappointed. They weren’t crispy enough for me, and I wanted a stronger buttery lemon pepper flavor.
So I started making my own. These wings are exactly what I was looking for: crispy fried wings with a light, crunchy coating and a buttery lemon pepper sauce made even better with fresh lemon juice and zest. They’re one of my favorite appetizers for game days, watch parties, and anytime I need something guaranteed to disappear fast.
What Makes These Wings Different
- They’re fried. I created this recipe to create the crispy, restaurant-style lemon pepper wings I first fell in love with in Atlanta. If you’re looking for a baked version, I recommend my Lemon Pepper Chicken Thighs instead, but for classic wing-shop texture, frying is hard to beat.
- The cornstarch makes a huge difference. Don’t skip it! It creates a lighter, crispier coating than flour alone and helps the wings stay crunchy even after being tossed in the sauce.
- Fresh lemon is my secret. The lemon pepper seasoning provides most of the flavor but the fresh lemon juice and zest brighten everything up and give the wings a fresher, more balanced flavor.
- They’re built for entertaining. These are one of my go-to appetizers for watch parties, game days or entertaining because they’re always one of the first things to disappear.
Ingredient Notes
The full list of ingredients is provided in the recipe card below.
- Chicken Wings: I like to buy whole wings and cut them myself. They’re usually less expensive and I find they tend to be meatier than pre-cut party wings.
- Lemon Pepper Seasoning: Brands vary in saltiness. I usually use Lawry’s, but any lemon pepper seasoning with salt will work. Since most of the flavor comes from the seasoning, choose one you already enjoy.
- Fresh Lemons: Don’t skip them. Both the juice and zest makes a noticeable difference in the final flavor.
- Yellow Mustard: This acts as a binder to help the seasoned flour coating stick to the wings. Don’t worry, you won’t taste the mustard in the finished recipe.
- Hot sauce: Along with the mustard, this helps the coating adhere to the wings while adding another layer of flavor. I usually reach for Louisiana, Crystal, or Frank’s RedHot.
- Butter: Use unsalted if possible so you can better control the saltiness of the finished sauce.
- Flour: All-purpose flour creates a light coating that crisps up beautifully when fried.
- Cornstarch: My secret to extra crispy wings. Combined with the flour, it creates a lighter, crunchier texture than flour alone.
- Oil: Use a neutral oil with a high smoke point such as canola, vegetable, or peanut oil.
How to Make Lemon Pepper Chicken Wings
- Prep your wings: Begin by mixing your spices, mustard, and hot sauce with the wings in a bowl. Set aside!
- Make the flour mixture: In a separate bowl, combine the flour, cornstarch, and spices. Mix well.
- Coat the chicken: You can coat your chicken with your flour mixture, then set it on a baking rack. Let your chicken rest while you make your sauce. This will help the wings get crunchy!
- Make the sauce: On low heat, combine butter, lemon pepper seasoning, lemon juice and lemon zest! I like to keep sauce on the eye of the stove so it stays warm while I cook my wings!
- Fry the wings: Deep fry your chicken wings until beautiful and golden brown
- Toss in sauce: Toss your wings in the lemon pepper sauce and serve!
Chef’s Kiss
My Best Tips for Crispy Lemon Pepper Wings
- Pat the wings dry before seasoning. Removing excess moisture helps the coating stick better and fry up crisp.
- Don’t skip the cornstarch. I’ve made these with flour alone, and the texture isn’t nearly as light and crunchy.
- Fry in batches. Overcrowding the pot drops the oil temperature and can lead to greasy wings.
- Toss them while they’re hot. The buttery lemon pepper sauce coats the wings much more evenly when they’re fresh out of the fryer.
- Use fresh lemon. The seasoning provides most of the flavor, but the fresh juice and zest are what makes these wings taste special.
What I’ve Serve With Wings
These wings are one of my favorite appetizers for hame days and watch parties. I usually serve them with sliders, deviled eggs, rum punch, and a few easy dips. If I’m making them for dinner, popeyes fries, cajun butter corn, mac and cheese, or a caesar salad all work well.
Storing and Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer until hot and crispy. I don’t recommend microwaving them since the coating will lose its crunch.
I’m excited for you to try these Lemon Pepper Wings! If you try them, please leave a review below and let me know what you think.
Lemon Pepper Wings
Ingredients
For the chicken
- 2 lbs chicken wings about 12- 14 wings!
- 2 tablespoon yellow mustard
- 1 tablespoon hot sauce
- 1½ teaspoon kosher salt
- 1½ teaspoon paprika
- 1 teaspoon garlic powder
For the batter
- 1½ cups all purpose flour
- ¾ cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons paprika
For the lemon pepper sauce
- 8 oz unsalted butter 1 stick
- 1 tbsps lemon pepper seasoning plus a little extra to sprinkle on the end
- juice of ½ lemon
- zest of ½ lemon
For frying
- 6-8 cups neutral frying oil like canola, vegetable or peanut
Instructions
- In a large bowl, combine the chicken, mustard, hot sauce, and spices. Mix well and set aside.
- In another bowl, combine flour, cornstarch and spices. Mix well.
- Dip your chicken into your flour dusting off any excess than place on a aprchment lined baking sheet or plate and set aside.
- Next, preheat your oil to 350-360℉ . While your oil heats, prepare your sauce.
- In a large skillet over low heat, melt your butter. Slowly add in lemon pepper seasoning, lemon juice, and lemon zest. Stir until combined. Shut off the heat, but keep the skillet on the burner to keep it warm while you fry your chicken.
- Next, Deep fry your wings for 8-10 minutes until golden brown
- Transfer the wings to a parchment-lined baking sheet to soak up any excess oil. Then, place the wings in a bowl and gradually pour the sauce over them. Toss the wings in the bowl to ensure they are evenly coated. I like to sprinkle a little lemon pepper seasoning on at the end just for that little razzle dazzle!
Notes
- For the crispiest wings, keep your oil between 350°F and 360°F. A thermometer is one of the best investments you can make for frying.
- Don’t overcrowd the pot. Frying in batches helps maintain the oil temperature and prevents greasy wings.
- If the lemon sauce solidifies while the wings are cooking, gently warm it before tossing. Avoid overheating it, as very hot sauce can soften the crispy coating.
- Fresh lemon juice and zest make a noticeable difference in flavor. I don’t recommend skipping them.
- Making wings for a crowd? This recipe can easily be doubled or tripled, and the sauce scales well too.
- Leftover wings can be reheated in the oven or air fryer to help bring back the crispiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best lemon pepper wings!
I was craving lemon pepper wings and decided to make Toni’s recipe. When I tell you, I did not expect them to hit the way they did! And my boyfriend, who is a wing lover and hard critic, was obsessed and rated them a 10/10! I can’t wait to make them for my friends and family!
These wings came out Delicioso!
Followed step by step. Toni’s tips are always on point!
Lemon pepper wings are a must!! So good and easy to make!
I’m a huge fan of lemon pepper wings and this recipe is hands down the best! I made them for my Super Bowl party and they were a huge hit. Everyone kept asking where I bought them and when I told them I used The Moody Foody’s recipe they couldn’t believe how delicious they were!
Toni’s recipes are delicious and easy to follow . Whether you want to cook for family,friends, or yourself it will be a hit.
I tried this for the first time during Super Bowl Eagles vs Chiefs and boy let me tell you these were a hit and the recipe is here to stay. Those who had them complimented me but gotta give thanks to Moody Foody. #Musttryrecipe
Thank you Lexi! I’m so happy you loved the wings on game day! Thank you so much for your feedback! Xo xo toni ❤️
Made these wings recently, truly amazing . Better than most restaurants here in nyc! Definitely is going to be one of my main recipes for wings
Thank you Leon! I’m so happy you loved these! Restaurant quality at home! Period! Xoxo toni
Finger licking good
I made these for my friend’s party last week, and they were a hit! Everyone kept saying how amazing they were and how next time I should make more. It was so great, thanks!