The BEST Lemon Pepper Chicken Wings! (VIDEO)

Ingredients for Lemon Pepper Chicken Wings

Chicken Wings

• You can purchase whole raw chicken wings and cut them yourself (into drums vs flats) OR you can purchase the wings already split. It is up to you!
• I used fresh raw chicken wings; if you want to use frozen chicken wings, I recommend defrosting them first.
• You can substitute with another part of the chicken (drumsticks or bone-in chicken thighs, for example) but make sure to adjust your cooking time so the chicken is cooked through.

Lemon Pepper Seasoning

I like to use store bought lemon pepper seasoning. You can make your own or use store bought, as well – totally up to your preference!

If you use store bought, make sure to check the label – if your lemon pepper seasoning already has salt in it, make sure to skip the salt in the recipe.

Ingredients

• Chicken Marinade
  • 2 lbs chicken wings – use raw chicken wings, split into drumsticks and flats
    • You can also use other parts of the chicken – make sure to adjust the cooking time.
  • 2 tbsp yellow mustard
  • 1 tsp kosher salt – NOTE: only add this if your Lemon Pepper Seasoning does not have salt in it
  • 1 tbsp lemon pepper seasoning – you can use store bought or homemade.
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 egg
• Seasoning Mix
  • 1 cup flour – Combining flour and cornstarch is how you get an addictively crispy and delicious batter. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.) 
  • 1 cup cornstarch
  • 1 tsp kosher salt – NOTE: only add this if your Lemon Pepper Seasoning does not have salt in it
  • ½ tbsp lemon pepper seasoning
  • 1/2 tbsp baking powder – Baking Powder is one of my favorite tricks in frying foods that still taste light and airy. Baking powder will dry out the chicken skin, to make them extra crispy. Baking powder also reacts with the oil and creates tiny air bubbles, which helps the outer layer get crispy while keeping it light and airy.
• Lemon Pepper Sauce
  • 12 tbsp butter
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • ½ tbsp lemon pepper seasoning
  • 1 tsp kosher salt – NOTE: only add this if your Lemon Pepper Seasoning does not have salt in it
  • 1 tbsp honey
  • 1 tbsp parsley

Lemon Pepper Chicken Wings: Recipe Instructions

1. Marinate the Chicken Wings

The first step in making the best Lemon Pepper Chicken Wings you’ve ever had is marinating the chicken – this key step will allow the wings to become juicy and flavorful!

Add the wings in a bowl and combine them with lemon pepper seasoning (+ salt if your lemon pepper seasoning does not have salt in it), paprika, garlic powder, onion powder, mustard and an egg. Cover with plastic wrap and marinate in the fridge for at least 1 hour or up to overnight.

NOTE – only add kosher salt to the chicken marinade if the lemon pepper seasoning does not have salt in it. Check the label – if there is salt, it will usually be one of the top ingredients if it does.

2. Dredge the Chicken Wings

Create your Lemon Pepper Chicken Wing seasoning mix – in a large mixing bowl, combine flour, cornstarch, baking powder, garlic powder, onion powder, and lemon pepper seasoning (+ salt if your lemon pepper seasoning doesn’t have salt in it).

Whisk the seasoning mix until combined. Dredge each wing in the seasoning mix until fully coated. Make sure to pack in the dredge so it sticks to the chicken.

NOTE – only add kosher salt to the seasoning mix if the lemon pepper seasoning does not have salt in it. Check the label – if there is salt, it will usually be one of the top ingredients if it does.

3. Fry the Chicken Wings

In a heavy bottomed pot or dutch oven, heat oil to 350F. Begin frying your chicken wings in batches for 10-12 minutes or until golden brown and crispy. The internal temperature should hit 165F. I highly recommend using a thermometer (I love this infrared one) to check the oil temperature.

Ensure that the oil temperature does not drop below 325F when frying. If this is the case, you need to fry the chicken in smaller batches; otherwise, frying your chicken wings in a lower temperature will result in them becoming soggy and oily.

Once the wings are fried, lay them on a wire rack to cool while you make your Lemon Pepper sauce.

4. Make the Lemon Pepper Sauce and Toss

To make the Lemon Pepper sauce, begin by melting 12 tbsp (1 and 1 half stick) of butter in a small saucepan over medium low heat. OPTIONAL – Skim off the milk solids to create a clarified butter.

Next, add the zest of a lemon along with its juice (about 2 tbsp), lemon pepper seasoning (+ salt if your lemon pepper seasoning doesn’t have salt in it), honey, and parsley. Mix well.

Turn off heat and pour the Lemon Pepper sauce over your wings and/or toss in a large mixing bowl.

If you prefer drier wings that stay crispier for longer, you can brush on the sauce instead.