✔ Updated · fixed lemon pepper butter amounts, 165°F check, air fryer + oven options
My Wingstop lemon pepper wings are a copycat-style take on the takeout favorite: crispy, golden wings tossed in melted butter loaded with lemon pepper seasoning and a little fresh lemon zest. They were my go-to order back in my Austin days.
At a glance
The one tip that matters: Toss the wings while they're piping hot, in butter that's just melted. The heat and butter are what make the lemon pepper cling to every crispy bite.
A light dusting of seasoned flour helps them crisp in the fryer, and a short finish in the oven makes sure every wing is cooked through to 165°F while staying crunchy. Below you'll also find air fryer and oven-baked versions, a quick homemade lemon pepper seasoning, and what to serve with them for game day.
Why You'll Love These Lemon Pepper Wings
- Crispy and buttery, with a bright, zesty, peppery coating on every wing.
- Three ways to cook them: deep-fried, air-fried or oven-baked.
- Game-day ready and easy to double for a crowd.
What Makes Wingstop-Style Lemon Pepper Wings So Good?
Lemon pepper wings are all about contrast: a crisp, golden wing, rich melted butter, and a salty, peppery, citrusy seasoning that clings to every ridge. This copycat-style recipe builds that in three steps. A light coat of seasoned flour helps the skin crisp, frying and a short oven finish cook the wings through, and a hot toss in lemon pepper butter gives them their glossy, zesty finish.
For more of the menu at home, see our Wingstop flavors guide and the Louisiana rub wings.
Deep Fryer vs. Air Fryer vs. Oven
Every method ends the same way: wings cooked to at least 165°F, then tossed while hot in the lemon pepper butter.
| Method | How | Time | Result |
|---|---|---|---|
| Deep fry + oven (recipe card) | Dredge in seasoned flour, fry at 350°F, finish on a rack at 350°F | 6 to 8 min frying + 10 to 15 min baking | The crispiest, closest to takeout |
| Air fryer | Skip the flour; toss with 1 tbsp oil, 1 tsp baking powder and 1/2 tsp salt; air fry at 380°F | 22 to 26 min, shaking halfway | Crisp skin with far less oil |
| Oven-baked | Skip the flour; toss with 1 tsp baking powder and 1/2 tsp salt; bake on a rack at 250°F for 30 min, then 425°F | 30 min + 40 to 45 min, turning once | Crisp and hands-off, good for big batches |
Homemade Lemon Pepper Seasoning
Store-bought lemon pepper works well, but homemade lets you control the salt and tastes brighter. Finely grate the zest of 3 lemons onto a parchment-lined baking sheet and dry it in a 200°F oven for 20 to 30 minutes, until crisp but not browned. Let it cool, then grind it with 2 tablespoons coarsely ground black pepper, 2 teaspoons kosher salt, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Store in an airtight jar for up to 1 month and use it exactly like the store-bought blend.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Dry the wings well. Pat them thoroughly with paper towels before dredging. Less surface moisture means a thinner, crispier crust and less splatter. If I have time, I leave them uncovered on a rack in the fridge for an hour first.
- Watch the oil temperature. Use a clip-on thermometer and keep the oil near 350°F. Fry in small batches so the temperature doesn't drop and the wings don't turn greasy.
- Check for 165°F. Wings are safe at 165°F, but they're juicier and more tender closer to 175 to 185°F, which helps the collagen soften.
- Drain on a rack, not paper towels. A wire rack lets air circulate so the bottoms stay crisp.
- Taste the seasoning first. Store-bought lemon pepper blends vary a lot in salt. Start with 2 tablespoons in the butter and add more to taste, or make your own (below) to control the salt.
- Add fresh zest last. A little freshly grated lemon zest in the butter brightens the flavor in a way dried seasoning can't.
Wingstop Lemon Pepper Wings (Copycat)
4
servings15
minutes30
minutes690
kcal45
minutesCopycat-style Wingstop lemon pepper wings: chicken wings dredged in lightly seasoned flour, fried until golden, finished in the oven to 165°F, then tossed in melted butter mixed with plenty of lemon pepper seasoning and fresh lemon zest.
Ingredients
- For the Wings
2 1/2 lb chicken wings, split into flats and drumettes, tips removed
1 cup all-purpose flour
2 teaspoons lemon pepper seasoning
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
6 cups vegetable or peanut oil, for frying (2 to 3 inches deep)
- For the Lemon Pepper Butter
1/3 cup unsalted butter, melted
2 tablespoons lemon pepper seasoning, plus more for sprinkling
1 teaspoon finely grated lemon zest (optional)
- To Serve
lemon wedges, ranch dressing and celery or carrot sticks
Directions
- Prep
- Heat the oven to 350°F (175°C) and set a wire rack on a rimmed baking sheet.
- If your wings are whole, cut through the two joints of each wing to separate the drumette and the flat, and discard the tips (or save them for stock). Pat the pieces very dry with paper towels.
- In a medium bowl, whisk together the flour, 2 teaspoons lemon pepper seasoning, black pepper and kosher salt. Toss the wings in the seasoned flour a few at a time until well coated, then shake off all the excess.
- Fry and Finish
- Heat 2 to 3 inches of oil in a deep fryer or a heavy, deep pot to 350°F (175°C); never fill a pot more than halfway. Fry the wings in batches, without crowding, for 6 to 8 minutes, until light golden. Lift them out onto the rack.
- Bake the fried wings on the rack for 10 to 15 minutes, until golden brown, crisp and an instant-read thermometer reads at least 165°F (74°C) in the thickest part of a drumette, not touching the bone.
- Toss
- While the wings bake, stir the melted butter, 2 tablespoons lemon pepper seasoning and lemon zest together in a large bowl.
- Add the hot wings to the bowl and toss until every piece is glossy and coated. Sprinkle with a little extra lemon pepper and serve right away with lemon wedges, ranch and veggie sticks.
Recipe Video
Notes
- 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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What to Serve With Lemon Pepper Wings
Pair the wings with a cool dip like Wingstop-style ranch and a side of seasoned fries, plus celery and carrot sticks. For more ideas, see what to serve with chicken wings, or try our Hooters wings and KFC chicken wings next.
Frequently Asked Questions
How do you make Wingstop-style lemon pepper wings at home?
Fry or bake plain or lightly floured wings until crisp and cooked to 165°F, then toss them while hot in melted butter mixed with lemon pepper seasoning. For this copycat-style recipe, use about 1/3 cup butter and 2 tablespoons lemon pepper for 2 1/2 pounds of wings, plus a sprinkle more at the end.
Are lemon pepper wings dry or wet?
They can be either. Dry lemon pepper wings are simply dusted with seasoning after cooking. This recipe makes the buttery, wet-style version, where the seasoning is mixed into melted butter so it coats the wings and sticks better.
Can I make lemon pepper wings in the air fryer?
Yes. Skip the flour, pat the wings dry and toss them with 1 tablespoon oil, 1 teaspoon baking powder and 1/2 teaspoon salt. Air fry at 380°F for 22 to 26 minutes, shaking the basket halfway, until crisp and 165°F inside, then toss in the lemon pepper butter.
What temperature should chicken wings be cooked to?
Chicken wings must reach at least 165°F in the thickest part, measured with an instant-read thermometer away from the bone. Many cooks take wings a little higher, to 175 to 185°F, for more tender meat.
What goes well with lemon pepper wings?
Ranch or blue cheese dressing, celery and carrot sticks, seasoned fries and a cold drink are classic. A sweet side like corn on the cob or a creamy coleslaw balances the salty, peppery wings.
How do I store and reheat leftover wings?
Refrigerate leftovers within 2 hours in an airtight container for 3 to 4 days, or freeze for up to 3 months. Reheat in a 400°F oven or a 375°F air fryer for 8 to 12 minutes, until crisp and steaming hot (165°F). Avoid the microwave, which makes them soggy.
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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.