Wingstop Lemon Pepper Wings Recipe

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If you enjoy having guests over but are stumped for great food ideas, then keep reading. Quit racking your brain trying to muster up the perfect dish. Let’s get you sorted with a crowd favorite starter first. Our go to dish – copycat Wingstop lemon pepper wings! It’s like the original but this copycat version is a true challenger to the chain.

wings on a plate with seasoning

Why I love these wings

Think about it – what could go wrong with wings? Of course, it is loved by everyone and there are hundreds of recipes with wings you can try getting your hands on. Something spicy like buffalo wings or something genuinely delicious and zesty like our wingstop lemon pepper wings recipe. The cherry on the cake is getting to make these yourself at home. 

Wingstop wings scream scrumptious gastropub-style food. It goes without saying, when such delicious chicken starters are up for grabs to snack on – your party is already off to a good start. Just throw in some cocktails and what can beat that.

Best part is prepping and cooking these flavorsome wings are a lot easier than you might think. Relax because there’s absolutely no hard work or elbow grease required, nor some fancy modern techniques. Without delay, let’s jump straight into my recipe. 

What makes Wingstop lemon pepper wings so good? 

Wingstop’s Lemon Pepper Wings are renowned for their perfectly balanced flavor, combining zesty lemon and sharp pepper for a unique and refreshing taste. Their wings are known for their crispy exterior and juicy interior, enhanced by a rich, buttery finish. This combination of texture and flavor, along with consistent quality, makes them a standout choice among wing lovers.

How to make Wingstop lemon pepper wings

Flour Coating: Start by thoroughly coating the chicken wings in a seasoned flour mixture made of flour, lemon pepper seasoning, black pepper, and kosher salt.

Deep Frying: Next, deep fry the coated wings in vegetable oil until they are golden brown and crispy.

Butter Tossing: Finally, toss the fried wings in a rich mixture of melted butter and extra lemon pepper seasoning to infuse them with a zesty, buttery flavor.

This method ensures that the Wingstop Lemon Pepper Wings are deliciously crispy on the outside and juicy on the inside, with a perfect balance of lemon and pepper.


Flour: Used as the base for the seasoned flour mixture. It helps to create a light crust on the wings when fried, giving them a crispy texture.

Lemon Pepper Seasoning: This is the key flavoring ingredient, providing a zesty and peppery taste that is characteristic of lemon pepper wings.

Black Pepper: Adds a bit more heat and depth to the seasoning mix.

Kosher Salt: Enhances the overall flavor of the wings and balances the zestiness of the lemon pepper.

Vegetable Oil: Used for frying the wings. The oil needs to be heated to the right temperature to ensure the wings are cooked perfectly – crispy on the outside and juicy on the inside.

Butter: Combined with the lemon pepper to create a rich and flavorful sauce in which the cooked wings are tossed.

Chicken Wings: The main ingredient of the dish. The wings are cut, breaded, fried, and then coated in the lemon pepper butter mixture.

See Also: Wingstop flavors listed and ranked.

Wingstop Lemon Pepper Wings Recipe

4 from 245 votes
Recipe by Laura Ritterman Course: Sides, DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Making Wingstop Lemon pepper wings is a breeze. You can be enjoying your favorite dish from this restaurant in no time.


  • One cup One of flour

  • 1 teaspoon 1 of lemon pepper seasoning (You can find this easily at your nearest supermarket in the spice aisle)

  • 1/2 teaspoon 1/2 of black pepper

  • 1/2 teaspoon 1/2 of kosher salt

  • Your preferred vegetable oil for frying the wings

  • 1/3 cup 1/3 of butter – melted butter is ideal

  • 2 1/2 pounds 2 1/2 of chicken wings


  • Preheat your oven and crank it up until it reaches 350 degrees. 
  • Let’s prepare the dry mix, also known as the seasoned flour. For this, take a medium-sized bowl and in it, pop in a cup of flour, along-with kosher salt, and pepper. Stir your flour mix until it’s well blended. 
  • Time to focus on your wings. Dressing the chicken wings is important because it is the look of the dish that appeals first. So, start by making cuts in the joints of the wings. Remember, each wing has two joints. Thinking should you or should you not get rid of the flappers in the wings? Well, you could chuck it off and use it to make stock in the future or toss it out in the bin. Frankly, the choice is yours. Once your chicken wings are dressed, it’s time to get them breaded. 
  • Drown your chicken wings in a bowl full of season flour. Ensure that the wings are well-coated. Now take it out and dust off the excess. Do not leave in any extra flour. 
  • You could use a deep fryer or a medium-sized saucepan for the next process. Fill in your fryer with vegetable oil or the saucepan, at-least 4-inches from the base of the pan. Monitor the temperature of your oil before popping in the breaded chicken wings. Once it hits the 350-degree mark, toss your wings in the fryer or the saucepan (whichever utensil you are using). Let it cook for at-least 5 to 7 minutes. The cooking time varies. Keep track of your chicken wings. Once it starts turning golden brown, you know that the wings are ready to be pulled out of the fryer. 
  • Do you have a wire rack at home? Good, if yes. Line your wire rack with a cookie sheet. Place the broiled chicken wings on the wire rack and toss it into the oven. Allow your protein to bake for 10-15 minutes. Keep an eye on your chicken. When your meat is cooked and beautifully golden brown, pull it out of the oven. 
  • Keep a luscious wet mix ready. Wondering what’s that? Well, just butter and lemon pepper. 
  • Finally, when the wings are smoking hot and straight out of the oven, toss them in this creamy and delicious buttery mix. 


  • These wingstop lemon pepper wings calories are on the lower side with only 590Kcal but still that great flavor from these ingredients.
  • Here’s revealing some pro tips. Enriching and enhancing the flavors in your lemon pepper wings and transforming your humble but delicious lemon pepper wings from rustic home-style to high-quality chef style is a piece of cake. 
  • Grate a fresh lemon and sprinkle the zest on your warm and butter glazed chicken wings for the best results. It certainly adds bags of flavor to the already appetizing lemon-pepper wings. 

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Tips & Tricks

  1. Perfect Oil Temperature: Always ensure your frying oil is preheated to 350 degrees Fahrenheit. This is crucial for getting that perfectly crispy exterior without overcooking the inside. I use a thermometer to keep the temperature consistent.
  2. Don’t Overcrowd the Fryer: Fry the wings in batches to avoid overcrowding. This ensures each wing gets evenly cooked and crispy. I’ve found that overcrowding can lead to unevenly cooked wings and a drop in oil temperature.
  3. Drain Well: After frying, I always drain the wings on a wire rack rather than paper towels. This prevents the wings from becoming soggy and helps retain their crispiness.
  4. Butter and Seasoning Mix: For the authentic Wingstop flavor, mix melted butter with lemon pepper seasoning. Toss the fried wings in this mixture to coat them evenly. The butter not only adds flavor but also helps the seasoning adhere to the wings.
  5. Fresh Lemon Zest for Extra Zing: Adding a bit of freshly grated lemon zest to the wings after tossing them in the butter and seasoning mix can elevate the flavor. It adds a fresh and zesty note that complements the lemon pepper seasoning beautifully.

How long will homemade wings last?

Homemade wings will typically last in the refrigerator for 3 to 4 days when stored properly. To ensure they remain fresh, let the wings cool to room temperature after cooking, then place them in an airtight container before refrigerating. For longer-term storage, you can freeze the wings. Wrap them in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. In the freezer, they can last up to four months, although it’s best to consume them earlier for optimal taste and texture.

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I’m proud to share my Wingstop Lemon Pepper Wings recipe, a perfect blend of simplicity and flavor. My approach focuses on achieving that authentic Wingstop taste right in your home kitchen. The key lies in the two-step cooking process: a quick fry for a crispy exterior followed by baking for perfect doneness. The light flour coating before frying is crucial, as it helps the lemon pepper and butter mixture adhere to the wings, creating that signature zesty and buttery flavor.

Wingstop Lemon Pepper Wings Recipe


One Comment

  1. Hi! Seems pretty easy to make the wings but how do you make the buttery lemon pepper sauce? I see the ingredients but no instructions.

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