Lemon Pepper Chicken Wings

5 from 8 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 522kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

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

Chicken Wing Brine (for 4 lbs chicken)

16 cups water
¾ cup Diamond Crystal Kosher Salt
½ cup granulated sugar
Ice

Seasoned Flour

1 cup all purpose flour
1 cup corn starch
1 tablespoon granulated garlic
1 tablespoon granulated onion
½ tablespoon ground black pepper
½ tablespoon seasoned salt
1 teaspoon smoked paprika

Egg Wash

3 eggs
3 tablespoons water

Instructions

Brine Chicken Wings (Recommended)
Bring 4 cups water water to a boil in a pot.
In the same pot, add ¼ cup kosher salt and ¼ cup sugar to the boiling water. Stir until completely dissolved.
Remove the pot from heat and let the brine cool slightly.
Add 4 cups ice ice to the pot, stirring until the ice is mostly melted, and the brine reaches room temperature.
Place chicken in a large bowl, container, or resealable plastic bag.
Pour the brine over wings, ensuring they are fully submerged. If using a bag, remove excess air before sealing.
Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
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
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.
Crack the eggs into a large mixing bowl, add 3 tablespoons of water, and whisk them together. Set aside.
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.
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
Fill a large deep skillet or Dutch oven with enough cooking oil to submerge chicken wings (about 2 ½ 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).
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.
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.
Grab your lemon pepper seasoning to use, either as a dry rub or to make a butter sauce, for the chicken wings.
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.
Serve and enjoy!

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!

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