The BEST Lemon Pepper Chicken Wings! (VIDEO)

5 from 9 votes
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Lemon Pepper Chicken Wings are super crispy fried chicken wings, tossed in a bright, buttery lemon pepper sauce – they’re so good you’ll be wishing you made more! They’re guaranteed to be the ultimate crowd pleaser at your next get together or big group gathering! Keep reading for my key tips on making the best chicken wings for any occasion!

Lemon Pepper Chicken Wings stacked on a tray.

Watch the Lemon Pepper Chicken Wings Recipe Video Below!

A lemon pepper chicken wing flat held by hands.

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.

Marinated Lemon Pepper chicken wings dredged in seasoning mix

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.

Chicken wings frying in oil
Chicken wings fried in oil in a strainer

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.

Lemon pepper butter in a pot

PRO TIPS

Expert Tips for Making the BEST Lemon Pepper Chicken Wings!

Watch the Salt

  • I use store bought Lemon Pepper seasoning for the Lemon Pepper butter sauce – that being said, some brands can be saltier than others. If you are using store bought Lemon Pepper seasoning, check the label to see if it has salt in it. If it does, do not include the kosher salt in the recipe. You do not want your Lemon Pepper Chicken Wings to be overly salty!

Dredge Your Chicken Wings Thoroughly

  • Individually dredge each chicken wing in the dry seasoning mix so that there are no dry spots. Be sure to pack the dry mix in to the chicken with your hands (I like squeezing it in) to properly coat the chicken wing so the batter sticks.

Monitor the Oil Temperature

  • Do not let your frying oil drop below 325F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see the temperature dropping below 325F, fry your chicken wing in batches. Frying at a low temperature will result in soggy and oily wings.

Brush the Lemon Pepper Sauce

  • If you prefer your Lemon Pepper Chicken Wings to be extra crispy, don’t pour the sauce or toss the wings in the sauce – instead, brush the sauce on lightly. This will keep the Lemon Pepper Chicken Wings stay crispy for longer.

Storage and Reheating

Any leftover Lemon Pepper Chicken Wings can be store in an airtight container in the refrigerator for up to 3-4 days.

My preferred method to reheat the Lemon Pepper Chicken Wings is in the air fryer! Air fry them at 350°F for 6-8 minutes until warmed through and crispy. You can also reheat them in the oven at 350°F for 15-20 minutes.

What to Serve with Lemon Pepper Chicken Wings

Are you making Lemon Pepper Chicken Wingsfor your next game day get together? I love to have a mixture of fried and grilled foods when hosting – my specialty is grilling up a big batch of Korean Marinated Short Ribs for the group! Of course, you can’t host without having some kind of dip – I love to have a variety of cheesy dips, whether it’s Queso, Spinach and Artichoke Dip, Buffalo Chicken Dip, Baked Crab Dip, or my personal favorite Crab Rangoon Dip!

Can’t get enough of chicken wings? I have the perfect recipe for whatever you might be looking for, whether it’s the easiest, crispiest Air Fryer Chicken Wings, addictive Korean-style Soy Garlic Wings or Gochujang Honey Wings, or the classic Chinese Salt and Pepper Wings!

If you tried this Lemon Pepper Chicken Wings or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!

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5 from 9 votes

Lemon Pepper Chicken Wings

Servings: 4
Prep: 1 hour
Cook: 15 minutes
Lemon Pepper Chicken Wings stacked on a tray.
These Lemon Pepper Chicken Wings are perfect for GameDay! The wings are super crispy tossed in a citrusy lemon pepper sauce and one of my favorite chicken wings to date! They're great for sharing or making for your next get together and a definite crowd pleaser!

Ingredients 

Chicken Marinade

Seasoning Mix

Lemon Pepper Sauce

  • 12 tbsp butter
  • Zest of 1 Lemon
  • 2 tbsp Lemon Juice
  • ½ tbsp lemon pepper seasoning
  • 1 tsp kosher salt, only add if Lemon Pepper Seasoning does not contain salt
  • 1 tbsp honey
  • 1 tbsp parsley

Instructions 

  • In a bowl, add the chicken wings and season with lemon pepper seasoning, paprika, garlic powder, onion powder, yellow mustard and egg. If your lemon pepper seasoning is salt-free, add 1 tsp of kosher salt. Mix until combined and marinate for at least 1 hour or overnight.
  • In a large mixing bowl, add flour, cornstarch, lemon pepper seasoning, and baking powder. If your lemon pepper seasoning is salt-free, add 1 tsp of kosher salt to the seasoning mix. Whisk to combine.
  • Dredge the marinated chicken in the seasoning mix, ensuring all parts of the wing is coated in the seasoning dredge. Use your hand to pack in the dredge to help it stick to the wings. Repeat until all wings are coated in the seasoning mixture.
  • Heat oil in a heavy bottomed pot to 350F, then fry the chicken wings in batches for 10-12 minutes or until golden brown and crispy and the internal temperature is 165F. Ensure that the oil temperature does not drop below 325F. If the oil temperature is too low, remove wings until the oil returns to the proper temperature.
  • In a small saucepan, melt butter on medium low. Add lemon zest, lemon juice, lemon pepper seasoning, honey, and parsley and whisk to combine. If desired, skim off the milk solids with a spoon prior to adding to the wings.
  • Add the sauce in a bowl with the wings and toss to coat, or brush the sauce over the wings as desired. Enjoy!

Notes

KEY TIPS!
Watch the Salt: I use store bought Lemon Pepper seasoning for the Lemon Pepper butter sauce – that being said, some brands can be saltier than others. If you are using store bought Lemon Pepper seasoning, check the label to see if it has salt in it. If it does, do not include the kosher salt in the recipe. You do not want your Lemon Pepper Chicken Wings to be overly salty!
Dredge Your Chicken Wings Thoroughly: Individually dredge each chicken wing in the dry seasoning mix so that there are no dry spots. Be sure to pack the dry mix in to the chicken with your hands (I like squeezing it in) to properly coat the chicken wing so the batter sticks.
Monitor the Oil Temperature: Do not let your frying oil drop below 325F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see the temperature dropping below 325F, fry your chicken wing in batches. Frying at a low temperature will result in soggy and oily wings.
Brush the Lemon Pepper Sauce: If you prefer your Lemon Pepper Chicken Wings to be extra crispy, don’t pour the sauce or toss the wings in the sauce – instead, brush the sauce on lightly. This will keep the Lemon Pepper Chicken Wings stay crispy for longer.

Storage and Reheating

Any leftover Lemon Pepper Chicken Wings can be store in an airtight container in the refrigerator for up to 3-4 days.
My preferred method to reheat the Lemon Pepper Chicken Wings is in the air fryer! Air fry them at 350°F for 6-8 minutes until warmed through and crispy. You can also reheat them in the oven at 350°F for 15-20 minutes.

Nutrition

Calories: 420kcalCarbohydrates: 62gProtein: 28gFat: 55gSaturated Fat: 28gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 226mgSodium: 1136mgPotassium: 344mgFiber: 3gSugar: 5gVitamin A: 1642IUVitamin C: 5mgCalcium: 149mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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