Crispy Lemon Pepper Wings (Wingstop Copycat)
These crispy lemon pepper wings bring the bold, zesty flavors of Wingstop right into your kitchen. With their perfectly seasoned, golden-brown exterior and juicy interior, they’re sure to be a hit at your next gathering or family dinner.
Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 2½ pounds chicken wings
- Vegetable oil, for frying
- ⅓ cup unsalted butter, melted
- 1 teaspoon lemon pepper seasoning
Steps
- Prepare the Wings: Separate the chicken wings at the joints and discard the tips or save them for making stock.
- Heat the Oil: In a deep fryer or large, heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
- Fry the Wings: Carefully add the wings to the hot oil in batches, being careful not to overcrowd the fryer. Fry for 8–10 minutes, or until the wings are deeply browned and the internal temperature reaches 165°F (74°C).
- Drain and Toss: Remove the wings from the oil and drain them on a wire rack. In a large bowl, combine the melted butter and lemon pepper seasoning. Toss the hot wings in the butter mixture until evenly coated.
- Serve: Serve the wings immediately with your favorite dipping sauce and enjoy!
Tips for Perfect Wings:
- Dry the Wings: Pat the wings dry with paper towels before frying to ensure they crisp up nicely.
- Maintain Oil Temperature: Keep the oil temperature steady at 350°F to achieve a crispy exterior without overcooking the interior.
- Don’t Overcrowd: Fry the wings in batches to prevent the oil temperature from dropping, which can result in soggy wings.
- Reheat Properly: To reheat leftover wings, place them on a wire rack in a preheated 350°F oven for 10–15 minutes to restore their crispiness.
Enjoy these homemade crispy lemon pepper wings as a delicious appetizer or main dish that’s sure to impress your guests!
