Lemon Pepper Chicken Wings Recipe

Introduction

Lemon Pepper Wings are a zesty and crispy treat perfect for any occasion. Whether fried, baked, or air-fried, these wings deliver a burst of bright citrus flavor paired with a peppery kick. They’re easy to make and sure to be a crowd-pleaser.

Ingredients

• 3 pounds (1.5kg) chicken wings (separated into drumettes and wingettes)
• 1 cup all purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• Oil (for frying)
• 2 tablespoons chopped fresh parsley (for garnish, optional)
• 1 tablespoon fresh lemon zest (for garnish, optional)
• 1 tablespoon baking powder (aluminum free)
• 1 tablespoon cornstarch
• ½ cup unsalted butter
• 2 tablespoons lemon pepper seasoning
• ½ lemon (juiced)

Instructions

1. Step 1: Pat the chicken wings dry with paper towels to remove excess moisture.
2. Step 2: For deep frying, combine flour with salt and pepper in a bowl. Coat each wing thoroughly in the flour mixture, pressing into all crevices. Shake off excess flour and set wings on a wire rack to air dry while you heat oil.
3. Step 3: Heat 1 ½ to 2 inches of oil in a deep fryer or dutch oven to 350°F (180°C). Fry wings in batches, avoiding overcrowding, for 6-7 minutes until internal temperature reaches 165°F (74°C). Keep cooked wings warm on a wire rack in a low oven.
4. Step 4: To prepare the sauce, melt butter and stir in lemon pepper seasoning and lemon juice.
5. Step 5: Toss the crispy wings in the lemon pepper sauce until well coated. Garnish with fresh parsley, lemon zest, and extra seasoning if desired. Serve warm.
6. Step 6: For oven cooking, pat wings dry and toss with 1 tablespoon aluminum-free baking powder and 1 tablespoon cornstarch (skip the flour).
7. Step 7: Bake wings at 450°F (230°C) for 35-40 minutes until cooked through and crispy.
8. Step 8: Toss baked wings in the lemon pepper sauce before serving.
9. Step 9: For air frying, pat wings dry and coat with baking powder and cornstarch as above.
10. Step 10: Air fry wings at 400°F (200°C) for 20 minutes, shaking or flipping halfway, until cooked through.
11. Step 11: Toss air-fried wings with the lemon pepper sauce and serve.

Tips & Variations

• Use aluminum-free baking powder to help wings crisp up nicely without altering flavor.
• For extra heat, add a pinch of cayenne pepper to the lemon pepper seasoning.
• Try substituting fresh herbs like thyme or cilantro for parsley garnish to change up the flavor profile.
• To reduce frying mess, oven or air fryer methods offer a cleaner alternative that still yields crispy results.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F (175°C) for 8-10 minutes to restore crispiness. Avoid microwaving as it can make wings soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings for this recipe?

Yes, but make sure to fully thaw and pat them dry before cooking to ensure they crisp up properly.

What is the best way to get crispy wings without deep frying?

Using baking powder and cornstarch, then baking at a high temperature or air frying, helps create a crispy texture without the need for deep frying.

Lemon Pepper Chicken Wings Recipe

Print Recipe

★★★★★

4.7 from 96 reviews

Crispy and flavorful Lemon Pepper Wings made using three different cooking methods: deep frying, baking, and air frying. These wings are coated with a seasoned flour or baking powder mixture for extra crunch, then tossed in a tangy lemon pepper butter sauce and garnished with fresh parsley and lemon zest for a delicious appetizer or snack.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20-40 minutes depending on method (7 minutes deep frying, 35-40 minutes baking, 20 minutes air frying)
• Total Time: 35-55 minutes
• Yield: Serves 4-6 1x
• Category: Appetizer
• Method: Deep Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Wings:

• 3 pounds (1.5kg) chicken wings (separated into drumettes and wingettes)
• 1 cup all purpose flour (for deep frying method only)
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• 1 tablespoon aluminum-free baking powder (for baking and air frying methods only)
• 1 tablespoon cornstarch (for baking and air frying methods only)
• Oil (for frying, about 1 ½ – 2 inches in the pot)

For the Lemon Pepper Sauce:

• ½ cup unsalted butter
• 2 tablespoons lemon pepper seasoning
• ½ lemon, juiced

Optional Garnishes:

• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon zest

Instructions

1. Prepare Wings: Pat the chicken wings dry thoroughly with paper towels to ensure crispiness during cooking.
2. Deep Frying Method – Coat: In a bowl, mix flour with salt and ground black pepper. Coat each wing well in the flour mixture, pressing the flour into all the nooks and crannies. Shake off excess flour and place on a wire rack to air dry while heating the oil.
3. Deep Frying – Cook: Heat oil in a Dutch oven or deep fryer to 350°F (180°C), filling about 1 ½ to 2 inches deep. Add wings in batches to avoid overcrowding and fry for 6-7 minutes, maintaining oil temperature. Cook until internal temperature reaches 165°F (74°C). Place cooked wings on wire rack in a warm oven to keep warm.
4. Make Lemon Pepper Sauce: Melt unsalted butter, then stir in lemon pepper seasoning and freshly squeezed lemon juice until combined.
5. Toss Wings in Sauce: Coat the hot, crispy wings in the lemon pepper butter sauce. Garnish with fresh parsley, lemon zest, and additional seasoning as desired. Serve warm.
6. Baking Method – Coat: For baking, skip the flour and instead toss dry wings with aluminum-free baking powder and cornstarch evenly.
7. Baking – Cook: Preheat oven to 450°F (230°C). Arrange wings on a baking sheet and bake for 35-40 minutes until cooked through and crispy.
8. Bake Wings in Sauce: Remove wings from oven, then toss them in the prepared lemon pepper sauce. Serve immediately.
9. Air Fryer Method – Coat: For air frying, pat wings dry and toss with aluminum-free baking powder and cornstarch to coat evenly.
10. Air Fry Wings: Set air fryer to 400°F (200°C) and air fry wings for about 20 minutes, shaking or flipping once or twice, until fully cooked and crispy.
11. Air Fryer Wings in Sauce: Remove wings from air fryer, toss in lemon pepper butter sauce. Serve hot.

Notes

• Separate chicken wings into drumettes and wingettes for even cooking and easier eating.
• Patting wings dry is essential for achieving maximum crispiness, especially for frying and air frying methods.
• Using aluminum-free baking powder avoids any metallic taste and helps to crisp up the skin when baking or air frying.
• Keep fried wings warm on a wire rack in a warm oven to retain crispness while frying other batches.
• Lemon pepper seasoning can be adjusted to taste or substituted with homemade blends.
• For deep frying, maintain oil temperature between batches to ensure even cooking.

Keywords: Lemon Pepper Wings, Chicken Wings, Fried Wings, Baked Wings, Air Fryer Wings, Lemon Butter Sauce, Appetizer