Lemon Pepper Chicken Wings

5 from 12 votes

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!

Prep Time1

Cook Time15

Course: Appetizer

Cuisine: American

Servings:

Author: Chris Joe

Ingredients

Chicken Marinade

2 lbs chicken wings
2 tbsp yellow mustard
1 tsp kosher salt only add if Lemon Pepper Seasoning does not contain salt
1 tbsp lemon pepper seasoning
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 egg

Seasoning Mix

1 cup flour
1 cup cornstarch
1 tsp kosher salt only add if Lemon Pepper Seasoning does not contain salt
½ tbsp lemon pepper seasoning
1/2 tbsp baking powder

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