Lemon Pepper Chicken Wings

Try our easy breaded and fried lemon pepper chicken wings recipe featuring homemade lemon pepper seasoning. Whether you prefer them as crispy dry rub wings or tossed in a simple butter sauce, our step-by-step instructions ensure a flavorful and fuss-free experience in your kitchen.

Today, we’re sharing one of our favorites – Lemon Pepper Chicken Wings! The special ingredient comes from making your own Lemon Pepper Seasoning at home using our tried and true recipe.

These golden-brown, crispy wings can be prepared one of two ways. First, there’s the classic dry rub method. Or, if you’re feeling a bit saucy, you’ve got the option to toss the wings in a luscious butter sauce.

Oh, and we know life gets busy, and sometimes you want those wings ASAP. That’s why I’m here to say you can take the express route and grab a reliable store-bought seasoning if time is of the essence. No judgment here.

So, whether you’re a seasoned kitchen chef or a simple home cook, let’s get into this recipe!

Ingredients

• Chicken wings
• Seasoned flour
• Egg wash
• Lemon Pepper Seasoning
• Unsalted butter (optional)
• Lemon juice (optional)

BRINE (recommended)

• 4 cups water
• 1/4 cup Diamond Crystal Kosher Salt
• 1/4 cup granulated sugar
• 4 cups ice

SEASONED FLOUR

• 1 cup all purpose flour
• 1 cup corn starch
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon seasoned salt
• 1 teaspoon smoked paprika

EGG WASH

• 3 eggs
• 3 tablespoons water

Note: If you’re using store-bought lemon pepper seasoning, it can be a convenient and time-saving option. However, it’s essential to note that different brands and formulations of store-bought seasonings may vary in terms of flavor, salt content, and overall taste.

How to Make Lemon Pepper Chicken Wings

Here’s a step-by-step guide for making our crispy and flavorful Lemon Pepper Chicken Wings recipe using homemade lemon pepper seasoning. Note: The pictures below are from our fried chicken recipe; these wings are cooked similarly.

Step 1: Brine chicken wings (recommended)

This recipe uses a basic salt, sugar, and water brine that will infuse your wings with a nice balance of flavor while helping to retain moisture during cooking.

1. Bring 4 cups water water to a boil in a pot.
2. In the same pot, add 1/4 cup kosher salt and 1/4 cup sugar to the boiling water. Stir until completely dissolved.
3. Remove the pot from heat and let the brine cool slightly.
4. Add 4 cups ice ice to the pot, stirring until the ice is mostly melted, and the brine reaches room temperature.
5. Place chicken wings in a large bowl, container, or resealable plastic bag.
6. Pour the brine over wings, ensuring they are fully submerged. If using a bag, remove excess air before sealing.
7. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
8. Before cooking, remove chicken from the brine, rinse, and pat the wings dry with paper towels, Then, proceed with dredge and fry instructions.

Step Two: Dredge

1. Put flour, cornstarch, granulated garlic, granulated onion, pepper, seasoned salt, and paprika in a large bowl and whisk ingredients to combine. Alternatively, add ingredients to a brown paper bag and toss to combine. Set aside.
2. Crack the eggs into a large mixing bowl, add 3 tablespoons of water, and whisk them together. Set aside.
3. Line a sheet pan with parchment paper. Remove chicken from the brine. Don’t forget to rinse and pat dry with paper towels. Dip wings into the egg wash, ensuring that each piece is well coated. The egg wash helps the flour adhere to the chicken and creates a crispy coating during frying.
4. Once coated with the egg wash, dredge it in the seasoned flour mixture, pressing the flour onto the chicken to create a textured coating. Repeat with the rest of the pieces. Rest the battered wings on a sheet pan lined with parchment paper for 3-5 minutes.

Step Three: Fry

1. Fill a large deep skillet or Dutch oven with enough cooking oil to submerge chicken wings (about 2 1/2 to 3 inches). Heat over medium heat to 340°F. Meanwhile, preheat the oven to the lowest temperature (this is an optional step if you want to keep the cooked wings warm while frying in batches).
2. Carefully place the coated wings into the hot oil. Fry until it is golden brown and cooked through. Be sure to fry in batches to prevent overcrowding and temperature drop. The internal temperature of the chicken should reach 165°F (74°C).
3. Once the wings are cooked, use tongs or a slotted spoon to remove them from the oil and place it on a wire rack set over a sheet pan to drain any excess oil.
4. Grab your seasoning and use it either as a dry rub or to make a butter sauce, for the chicken wings. See the steps below.

For Dry Rub Lemon Pepper Wings (Option 1)

Marrekus prefers using our homemade seasoning as a dry rub because it creates a crispier texture on the wings, especially when they’re fried. It’s that satisfying crunch in each bite that he lives for.

1. Simply toss the cooked wings in the dry rub until they are evenly coated, and boom!

For Lemon Pepper Butter Sauce (Option 2)

While Marrekus prefers the dry rub, I love to use our seasoning to make a butter sauce for these wings, mainly because of the addition of lemon juice.

1. Melt Butter: In a saucepan over medium heat, melt 4 tablespoons unsalted butter.
2. Add Seasoning: Once the butter is melted, add the homemade Lemon Pepper Seasoning to the saucepan. Stir well to combine.
3. Incorporate Lemon Juice: Squeeze fresh lemon juice and add it to the saucepan. Start with 1 tablespoon and adjust according to your taste preferences.
4. Simmer and Blend: Allow the mixture to simmer on low heat for a few minutes, stirring occasionally. This helps the flavors meld together.
5. Taste and Adjust: Taste and adjust the seasoning or lemon juice as needed. If you prefer a stronger lemon flavor, add a bit more lemon juice.
6. Remove from Heat: Once the butter mixture has reached your desired consistency and flavor, remove it from the heat.
7. Coat the Wings: Toss your cooked chicken wings in the butter sauce until they are evenly coated.
8. Serve and Enjoy: Serve immediately and enjoy!

Recipe Tips & Tricks

• Use a Thermometer: To achieve perfectly cooked chicken wings, invest in a kitchen thermometer. This ensures that the wings reach the recommended internal temperature of 165°F (74°C) without overcooking.
• Maintain Oil Temperature: Keep an eye on the oil temperature during frying. Use a thermometer to monitor and adjust the heat as needed. Consistent oil temperature ensures a crispy and golden exterior.
• Preheat the Oven for Warm Storage: If you’re frying in batches and want to keep the cooked wings warm, preheat the oven to the lowest setting. Place the chicken on a wire rack over a sheet pan in the oven to maintain crispiness.

What to Serve With Lemon Pepper Chicken Wings

• Fried Pickles: Include pickles for a tangy and zesty element that balances the richness of the wings.
• Celery Sticks: Serve crisp celery sticks on the side for a refreshing crunch that complements these wings.
• Blue Cheese or Ranch Dressing: Provide a dipping sauce like blue cheese or ranch for those who enjoy a cool contrast to the spicy and flavorful wings.
• Carrot Sticks: Add carrot sticks for a sweet crunch.
• Beer or Soda: Pair the wings with your favorite beer or soda to refresh your palate.

More Wing Recipes

Garlic Parmesan Boneless Wings

Hot Honey Old Bay Chicken Wings

Air Fryer Chicken Wings

Smoked Chicken Wings Recipe (Crispy & Delicious)

How Many Chicken Wings in a Pound?

On average, there are about 6 to 8 chicken flats or drumettes per pound. When planning for a crowd, estimate 1 pound per person if it’s a main course and 3 to 4 per person if you’re offering them as part of a larger spread with other appetizers.

• Calculate the Number of Guests: Start by figuring out how many guests you’ll be hosting.
• Determine the Wing Count: Use the estimation of 6 to 8 wings per person to calculate the total wing count needed.
• Accompany with Sides: Complete the feast with classic sides like celery sticks, carrot strips, and your favorite dipping sauces.
• Prepare in Batches: If you’re cooking a large quantity, prepare the wings in batches to ensure they stay hot and crispy.

FAQ

Summary

There you have it! A straightforward recipe for breaded and fried lemon pepper chicken wings recipe, complete with homemade lemon pepper seasoning. Try it one of two ways: as a crispy dry rub or tossed in a simple, no-fuss butter sauce.

Lemon Pepper Chicken Wings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: cooks with soul
• Prep Time: 15 minutes
• Brine (Recommended): 4 hours
• Cook Time: 20 minutes
• Total Time: 45 minutes + Brine
• Yield: 4 servings 1x
• Category: appetizer
• Method: deep frying
• Cuisine: american

Pin Recipe

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Description

Try our easy breaded and fried lemon pepper chicken wings recipe features homemade lemon pepper seasoning. Whether you prefer them as crispy dry rub wings or tossed in a simple butter sauce, our step-by-step instructions ensure a flavorful and fuss-free experience in your kitchen.

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Ingredients

Units USM Scale 1x2x3x

• 4 pounds chicken wings
• 1 tablespoon Lemon Pepper Seasoning
• 4 tablespoons unsalted butter (optional; for butter sauce)
• 1 tablespoon lemon juice (optional; for butter sauce)

Brine (Recommended)

• 4 cups water
• 1/4 cup Diamond Crystal Kosher Salt
• 1/4 cup granulated sugar
• 4 cups ice

Seasoned Flour

• 1 cup all purpose flour
• 1 cup corn starch
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon seasoned salt
• 1 teaspoon smoked paprika

Egg Wash

• 3 eggs
• 3 tablespoons water

Cook Mode Prevent your screen from going dark

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Instructions

Brine Chicken Wings (Recommended)

1. Bring 4 cups water water to a boil in a pot.
2. In the same pot, add 1/4 cup kosher salt and 1/4 cup sugar to the boiling water. Stir until completely dissolved.
3. Remove the pot from heat and let the brine cool slightly.
4. Add 4 cups ice ice to the pot, stirring until the ice is mostly melted, and the brine reaches room temperature.
5. Place chicken in a large bowl, container, or resealable plastic bag.
6. Pour the brine over wings, ensuring they are fully submerged. If using a bag, remove excess air before sealing.
7. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
8. Before cooking, remove chicken from the brine, rinse, and pat dry with paper towels, Then, proceed with dredge and fry instructions.

Dredge in Egg Wash & Seasoned Flour

1. Put flour, cornstarch, granulated garlic, granulated onion, pepper, seasoned salt, and paprika in a large bowl and whisk ingredients to combine. Alternatively, add ingredients to a brown paper bag and toss to combine. Set aside.
2. Crack the eggs into a large mixing bowl, add 3 tablespoons of water, and whisk them together. Set aside.
3. Line a sheet pan with parchment paper. Remove chicken wings from the brine. Don’t forget to rinse and pat dry with paper towels. Dip wings into the egg wash, ensuring that each piece is well coated. The egg wash helps the flour adhere to the chicken and creates a crispy coating during frying.
4. Once wings are coated with the egg wash, dredge it in the seasoned flour mixture, pressing the flour onto chicken to create a textured coating. Rest the battered wings on a sheet pan lined with parchment paper for 3-5 minutes.

Deep Fry

1. Fill a large deep skillet or Dutch oven with enough cooking oil to submerge chicken wings (about 2 1/2 to 3 inches). Heat over medium heat to around 360°F (182°C) to 365°F (185°C). Meanwhile, preheat the oven to the lowest temperature (this if an optional step if you want to keep the cooked wings warm while frying in batches).
2. Carefully place the coated chicken wings into the hot oil. Fry until it is golden brown and cooked through. Be sure to fry in batches to prevent overcrowding and temperature drop. The internal temperature of the chicken should reach 165°F (74°C). This takes about 8-10 minutes.
3. Once cooked, use tongs or a slotted spoon to remove it from the oil and place it on a wire rack set over a sheet pan to drain any excess oil.
4. Grab your Lemon Pepper Seasoning to use, either as a dry rub or to make a butter sauce, for the chicken wings.
5. For dry rub Lemon Pepper Chicken Wings, simply toss the cooked wings in the Lemon Pepper Seasoning until they are evenly coated. For wings coated in a lemon pepper butter sauce, see recipe notes below.
6. Serve and enjoy!

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Notes

Lemon Pepper Wing Sauce: In a saucepan over medium heat, melt 4 tablespoons unsalted butter. Once the butter is melted, add the homemade Lemon Pepper Seasoning to the saucepan. Stir well to combine. Squeeze fresh lemon juice and add it to the saucepan. Start with 1 tablespoon and adjust according to your taste preferences. Allow the mixture to simmer on low heat for a few minutes, stirring occasionally. This helps the flavors meld together. Taste and adjust the seasoning or lemon juice as needed. If you prefer a stronger lemon flavor, add a bit more lemon juice. Once the butter mixture has reached your desired consistency and flavor, remove it from the heat. Toss your cooked chicken wings in the butter sauce until they are evenly coated. Serve immediately and enjoy!