Description

Recreate irresistible, tangy, and savory Wingstop lemon pepper wings at home with fresh ingredients. This recipe provides crispy edges and a vibrant citrus aroma, perfect for a special weeknight meal.

Ingredients

Scale

3.3 lbs chicken wings, cut into flats and drumettes
2 tbsp olive oil (or avocado oil)
1.5 tsp dried lemon peel powder (or fresh lemon zest)
1 tbsp freshly ground black pepper
2 tsp smoked paprika (sweet variety)
1 tsp granulated garlic
1 tsp granulated onion
0.5 tsp white pepper
1 tsp fine sea salt, plus more to taste
8 tbsp unsalted butter (1 stick)
4 tbsp fresh lemon juice (from 1–2 lemons)
Zest of 1 fresh lemon, finely grated (for garnish)
0.5 cup fresh mint leaves, finely chopped (for garnish)
Pinch of cayenne pepper (optional)
Sprinkle of dried parsley (optional)

Instructions

Prep Your Wings: Preheat oven to 425 F (220 C) or air fryer to 400 F (200 C). Line a large baking sheet with parchment paper. Pat the chicken wings thoroughly dry with paper towels. In a large bowl, toss the dried wings with 2 tbsp olive oil until lightly coated.
Season the Wings: In a small bowl, combine 1.5 tsp dried lemon peel powder, 1 tbsp black pepper, 2 tsp smoked paprika, 1 tsp granulated garlic, 1 tsp granulated onion, 0.5 tsp white pepper, and 1 tsp sea salt. Sprinkle half of this seasoning mixture over the oiled wings and toss well to coat evenly.
Cook Your Wings: Arrange the seasoned wings in a single layer on your prepared baking sheet or in the air fryer basket, ensuring no overcrowding. Roast in the preheated oven for 40-50 minutes, flipping halfway through, or air fry for 20-25 minutes, shaking the basket every 5-7 minutes, until the wings are golden brown and crispy.
Make the Lemon Pepper Sauce: While the wings cook, prepare the glaze. In a small saucepan, melt 8 tbsp unsalted butter over low heat until fully liquid. Once melted, remove from heat and stir in 4 tbsp fresh lemon juice and the remaining half of the lemon pepper seasoning mixture. Whisk until well combined and fragrant.
Toss and Serve: Once the wings are cooked to your desired crispness, transfer them immediately to a large heat-proof bowl. Pour the prepared butter-lemon-paprika glaze over the hot wings and toss vigorously until every wing is thoroughly coated and glossy. For an extra crisp finish, return the glazed wings to the baking sheet and broil on high for 2-3 minutes, watching carefully until edges are slightly caramelized.

Notes

If your sauce thickens too much on standing, a tiny splash more lemon juice will loosen it right up. For an extra crisp finish, broil glazed wings for 2-3 minutes. Using a wire rack on the baking sheet really makes a difference for air circulation, giving those wings crispy skin. You can use a dairy-free butter substitute for a vegan sauce option, or buy pre-cooked plain wings for a faster meal prep shortcut.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 4-5 wings
Calories: 480 calories
Sugar: 1 g
Sodium: 600 mg
Fat: 35 g
Saturated Fat: 18 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 120 mg

Keywords: Wingstop, lemon pepper, chicken wings, crispy, homemade, zesty, easy dinner, comfort food, air fryer, oven baked