Lemon Pepper Chicken Wings Recipe – Crispy & Flavorful

Last Updated on 4 months by Neha Deshmukh

Lemon Pepper Chicken Wings Recipe – Crispy & Flavorful

Hey everyone! If you’re anything like me, you live for a good wing night. And honestly, these Lemon Pepper Chicken Wings? They’re a game-changer. I first made these for a friend’s birthday, and they were gone in minutes! The bright, zesty lemon pepper flavor is seriously addictive, and the crispy texture is just… chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any chicken wings. We’re talking about a flavor explosion that’s both tangy and savory. They’re surprisingly easy to make at home, way better than takeout, and perfect for any occasion – from a cozy night in to a lively game day party. Plus, the homemade lemon pepper seasoning takes these wings to a whole new level of deliciousness.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 750 gms chicken wings
• 2 tbsp olive oil
• ½ cup all-purpose flour (about 60 grams)
• Zest of 6 large lemons
• 1 tsp freshly crushed black pepper
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• 4 tbsp unsalted butter (about 57 grams)
• 2 tbsp lemon juice
• Fresh parsley, for garnish (optional)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Homemade Lemon Pepper Seasoning: Seriously, don’t skip this! Making your own allows you to control the flavor and freshness. We’ll be drying out the lemon zest to really concentrate that bright citrusy punch.
• Quality of Chicken Wings: I prefer using good quality, plump chicken wings. They cook more evenly and have a better meat-to-bone ratio.
• Olive Oil Choice: A good quality extra virgin olive oil adds a lovely flavor, but you can use any neutral oil you have on hand.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, preheat your oven to 75°C (170°F). We’re going to gently dry out that lemon zest. Spread the zest from the lemons on a baking sheet and bake for 15-20 minutes, until it’s beautifully dry. Once cooled, crush it into a powder.
2. In a bowl, combine the crushed lemon zest with the black pepper, salt, garlic powder, and onion powder. This is your amazing lemon pepper seasoning!
3. Now, let’s prep the wings. Pat them dry with paper towels (this is key for crispy skin!). Toss them with the 2 tbsp olive oil, ensuring they’re evenly coated.
4. Sprinkle the wings with about 1 tsp of the lemon pepper seasoning. Then, lightly dust them with the ½ cup of all-purpose flour. Refrigerate for about 30 minutes – this helps the seasoning stick and the flour create a nice crust.
5. Heat up your oil for frying. You want it nice and hot, around 175°C (350°F). Fry the wings in batches (don’t overcrowd the pan!) for about 10 minutes per batch, until they’re golden brown and cooked through.
6. Drain the fried wings on paper towels to remove any excess oil.
7. While the wings are frying, let’s make the glaze. In a small saucepan, melt the butter over medium heat. Add the remaining lemon pepper seasoning and the lemon juice. Stir until everything is well combined.
8. Toss the hot, crispy wings in the lemon pepper butter sauce until they’re evenly coated.
9. Sprinkle with any remaining lemon pepper seasoning and garnish with fresh parsley, if you like. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcrowd the fryer: This lowers the oil temperature and results in soggy wings. Work in batches!
• Pat the wings really dry: Seriously, this is the secret to extra crispy skin.
• Taste as you go: Adjust the lemon pepper seasoning to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Reduce the black pepper to ½ tsp.
  • Medium: Keep the recipe as is.
  • Hot: Add a pinch of cayenne pepper to the lemon pepper seasoning. My friend, Priya, loves a fiery kick!
• Baking Option: If you prefer to bake, preheat your oven to 200°C (400°F). Toss the seasoned wings with a little extra olive oil and bake for 30-40 minutes, flipping halfway through. They won’t be quite as crispy as fried, but still delicious.
• Air Fryer Adaptation: Air fry at 180°C (350°F) for 20-25 minutes, flipping halfway through.
• Festival Adaptations: These are amazing for game day, parties, or any celebration! I often make a huge batch for Diwali gatherings – they’re always a hit.

Serving Suggestions

These wings are fantastic on their own, but here are a few ideas for serving:

• Classic sides like coleslaw and french fries.
• A fresh salad to balance the richness.
• Your favorite dipping sauces (see FAQs below!).

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain some of that crispiness.

FAQs

Let’s answer some common questions:

• Can I make the lemon pepper seasoning ahead of time? Absolutely! You can make it a week or two in advance and store it in an airtight container.
• What is the best way to get crispy chicken wings? Patting the wings completely dry and frying them in hot oil are the keys to crispy perfection.
• Can I use different cuts of chicken for this recipe? While wings are classic, you can definitely use drumsticks or even boneless, skinless chicken thighs. Adjust the cooking time accordingly.
• How can I adjust the lemon flavor? Add more or less lemon zest to the seasoning, or add a squeeze of fresh lemon juice to the glaze.
• What dipping sauces pair well with lemon pepper wings? Ranch dressing, blue cheese dressing, or a simple yogurt-based dip are all great choices.