Lemon Pepper Wings

These Crispy Lemon Pepper Wings are juicy chicken wings fried to golden brown perfection then tossed in a sweet, spicy and lemony honey glaze! 

I take Lemon Pepper Wings seriously so trust me when I say this is the only recipe you will ever need. I’m talking pucker up flavor on flavor! I start by breading and frying these babies until golden brown and flavorful then I toss in a sticky, citrusy, slightly heat packed lemony honey sauce. Folks will either beg you for the recipe or beg you to make these lemon pepper wings time and time again. Either way, you will stay winning and have Popeye’s in a chokehold! Ain’t no thang but a chicken wang.

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Fried lemon pepper wings on a white plate with lemon wedges and honey lemon pepper wet sauce in a bowl against white background

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Five star review

“I tried this recipe last night (9/16/22), and I must say it was absolutely amazing. I mean the crispness was perfection, the gold color on point. The taste was spot on. My entire family loved it. This has now been added to my list. Thank you for sharing with us.”

—INDIA.

I don’t play games when it comes to my lemon pepper wings. It’s a serious matter. I believe in creating flavor in every aspect of the process. There is that zest from the lemon, that bite from the pepper and a balanced sweetness from the honey that make these wings unreal. I love serving these up for game days and even the smallest occasions like Netflix and chill nights. Once you try these, you will see why I keep raving about them. No need to grab that Popeye’s any longer.

The Lowdown of The Best Lemon Pepper Wings Recipe

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Deeply Rooted Southern Comfort with a Citrus Remix

Primary Cooking Method: Frying and Glazing!

Dietary Info: This ain’t for my Vegetarian boos or those watching their diet. We getting down and dirty on this one.

Key Flavor: Tangy Lemon Pepper with a Sweet Honey Kick

Skill Level: Intermediate! If you can fry, you can do this!

Guaranteed to wow at any gathering. Seriously, you’ll be the MVP of any party with these lemon pepper wings.

Achieves that coveted balance of flavors; it’s sweet, spicy, tangy, and salty all in one bite.

This lemon pepper wing sauce is something else y’all. And it’s super versatile. Throw it on your veggies and other proteins to hook those up!

These lemon pepper chicken wings leave a great impression and will have folks begging for your secret!

Ingredients You’ll Need to Make Lemon Pepper Chicken Wings

Chicken wings, seasonings, flour, and eggs in white bowls on white background

For the Wings

  • Seasoned Salt and Pepper: You can’t fry no chicken without these two basics. I use seasoned salt instead of regular for a bit more nuance and depth.
  • Cayenne Pepper: This is gonna add a bit of heat. Feel free to adjust if you can’t stand too much.
  • Lemon Pepper: The most important flavor ingredient in the mix.
  • Garlic Powder and Paprika: This is gonna give that aromatic touch with a bit of smokiness.
  • Flour and Cornstarch: The flour creates the base for our coating while the cornstarch amps up the crispy texture.
  • Eggs and Hot Sauce: This will help bind the wings to our breading and also add a kick of flavor and spice to the mix.
  • Party Wings: I love grabbing these because they are already broken down into segments so it takes away some of the extra work.
  • Oil: Select a neutral oil like vegetable or canola so the flavors don’t compete and you get that nice golden brown color.

For the Lemon Pepper Wing Sauce

  • Butter: We gotta have that richness. Grab unsalted for the sauce because we are going to hook it up!
  • Black pepper: Just a pinch is gonna give us a classic kick.
  • Lemon Pepper: This will provide the heat as well as the perfect citrus flavor.
  • Honey: Just a little here is going to add a sweet pop and help the sauce stick to those wings for dear life.
  • Lemon Juice: This will brighten the overall flavor of the sauce. Go with freshly squeezed boos.

How to Make Lemon Pepper Wings

Prep the Dry and Wet Ingredients for Dredging

  1. Start by mixing up the dry ingredients. Add all the spices along with the cornstarch and flour to a bag and shake it up.
  2. Then whisk up those eggs and hot sauce in a medium bowl.
A collage of seasonings being added to flour in a bag and combined then eggs and hot sauce whisked until combined in a bowl

Let’s Dredge and Fry!

  1. Let’s get that chicken breaded up! Working with one chicken wing at a time, use tongs and add to the egg mixture thoroughly coating allowing any excess to drip back into the bowl.
  2. Next add that wing into the flour and get it coated super well. Transfer to a wire rack or plate and let set.
  3. Continue until all of the wings are done then let them chill out for about 15-20 minutes while you start heating the oil up to 350 degrees F.
  4. When you get that oil good and ready, use tongs to gently and carefully add a few chicken wings to the oil. Make sure you don’t add too many and overcrowd. Don’t nobody want soggy fried chicken.
  5. Cook the chicken, turning the wing pieces every few minutes and adjusting the heat as needed, until the skin is golden brown and the chicken is firm to the touch. This should take about 7-10 minutes. 
A collage of a chicken wing in an egg bath then added to a seasoned flour then fried in oil and fried wings on paper towels draining

Get that Lemon Pepper Wing Sauce Going

  • As chicken fries, prepare the glaze.  Whisk together butter, pepper, lemon pepper, honey and lemon juice until smooth.
  • Transfer the cooked chicken to a paper towel-lined serving platter and continue frying the rest.
  • As chicken wings are removed and placed on paper towels, dip them in lemon pepper glaze, sprinkle top with just a little lemon pepper and serve while they are hot!
A collage of wet lemon pepper wing sauce being whisked then a chicken wing being coated in the sauce and coming out of it coated

How to Serve Lemon Pepper Wet Wings

lemon pepper wet wings on a white plate with sliced lemons ready to enjoy

Recipe Substitutions

  • Lemon Pepper: You can actually make your own homemade version by mixing together equal parts black pepper and lemon zest.
  • Cornstarch: If you don’t have this lying around, just use more flour. The lemon pepper wings will still fry up nicely.
  • Eggs: No eggs around? Use some buttermilk instead. It will give a nice tangy flavor while also making sure that breading sticks to that chicken.
  • Honey: You can replace the honey with maple syrup or agave nectar.
  • Party Wings: You can turn these honey lemon pepper wings into any piece of the chicken you like from the breast to drumsticks. Do you boos!

Recipe Variations and Additions for Honey Lemon Pepper Wings

  • Gluten Free: Simply replace that all-purpose flour with a 1:1 gluten-free flour instead, and you are good to go.
  • Bake The Wings: Make this a little lighter by skipping the frying. Omit the flour in the recipe and just season the dried chicken with the spice ingredients. Preheat the oven to 425 degrees F and bake for 25-35 minutes or until crispy and cooked all the way through. Toss in the sauce and serve.
  • Grill the Wings: Oil your grill rack, preheat to medium heat (about 350) and grill your wings for about 12 minutes on indirect heat. Turn your wings occasionally to help slowly render the fat and cook the flesh without burning. Then add to direct heat for a little to get a nice charred and crisp exterior. Toss the wings in the lemon pepper wet sauce and get down!
  • Lime It Up: Swap out the lemon pepper for lime pepper and lemon juice for lime juice. That flavor will sing y’all!
  • Sweet Tea: If you’ve never tried sweet tea fried chicken, you are in for a treat. Brine the chicken wings in sweet tea then follow the rest of the recipe as directed. That flavor will pop for reals.
Lemon pepper chicken wings on a white plate with a sliced lemon

Expert Tips and Tricks

  • Oil Temp: Make sure that oil is at 350°F before you start frying. If the temperature is too low, those wings will be soggy boos. If it’s too high, the breading will burn before the chicken is even cooked through.
  • Don’t Overcrowd: Fry in batches so you don’t lower the oil temperature and make the wings soggy.
  • Internal Temp: Make sure your wings reach an internal temperature of 165°F for safety purposes. Just insert your meat thermometer into the thickest part of the wing to test them.
  • Drain Properly: Don’t add those wings right into the sauce before draining all that oil. You can either drain directly on paper towels or on a wire rack placed over a paper towel lined baking sheet.
  • Sauce Tip: The sauce will definitely make the lemon pepper wet wings a bit less crispy so either lightly sauce and serve right away or serve the sauce on the side as a dip.

How to Store Fried Lemon Pepper Wings

  • Fridge: Make sure they are cooled to room temp then store the honey lemon pepper wings into airtight containers or zip-top bags and pop in the fridge. They should be good to go for about 3-4 days.
  • Freezer: Store the exact same way for the freezer as you do for the fridge. It should last about 2-3 months frozen. Just remember to label with the date you stored them boos.
  • Reheating: Avoid the microwave to keep those wings crunchy. Use the oven or the air fryer instead. In the oven, preheat to 375°F (190°C), spread wings on a baking sheet, and heat for 15-20 minutes. In the air fryer, set at 360°F (182°C) for 3-5 minutes. Done and Done!
A close up of a lemon pepper chicken wings recipe on a white plate with lemon wedges and sauce on white background

Frequently Asked Questions

Can I use frozen chicken wings for this lemon pepper wing recipe?

Yep for sure boos. Just thaw them in the fridge and pat them dry before proceeding with the recipe as written.

What’s the best oil to use for fried lemon pepper wings?

I suggest using a neutral oil with a high smoke point like vegetable or canola. Peanut oil is also cool if no one has allergies.

Help! My breading fell off my lemon pepper chicken wings!

This could happen for two reasons. Firstly, you gotta make sure those wings are totally dry before you start dreading. Pat them with paper towels really well. And secondly, let those wings rest after dredging about 15 minutes before you start frying. That’s gonna help that coating really stick!

Can you make this recipe ahead?

Well kinda boos. I would suggest making the sauce ahead and storing in the fridge. Just heat back up in the microwave or over the stove before saucing those wings up. You can also fry the wings ahead and reheat in an air fryer to make sure they are super crispy again.

Favorite Wing Recipes

A close up of a lemon pepper chicken wings recipe on a white plate with lemon wedges and sauce on white background

Lemon Pepper Wings

These Crispy Lemon Pepper Wings are juicy chicken wings fried to golden brown perfection then tossed in a sweet, spicy and lemony honey glaze! 
4.49 from 58 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course: Appetizer, Main Course
Servings: 6 servings

Ingredients

For the Wings

  • 4 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp lemon pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tbsp cornstarch
  • 1 1/4 cup all purpose flour
  • 3 large eggs
  • 1 tsp hot sauce
  • 2.5 lb party wings
  • Vegetable oil for frying

For the Lemon Pepper Glaze

  • 1/4 cup unsalted butter melted
  • a pinch of black pepper
  • 3/4 tsp lemon pepper
  • 4 tbsp honey
  • 2 tsp fresh lemon juice
  • lemon pepper for garnish

Instructions

  • Add salt, pepper, cayenne, lemon pepper, garlic, paprika and cornstarch to flour in a storage bag or paper bag and shake to mix thoroughly.  Set aside.
  • Whisk together eggs and hot sauce in a medium sized bowl.
  • Working with one chicken wing piece at a time, use tongs and add to egg mixture thoroughly coating and allow the excess to drip back into the bowl. Next, dredge the chicken wing into the flour mixture then transfer to a plate or wire rack to set.
  • Repeat with all chicken pieces then let set for 15-20 minutes while you heat the oil.
  • Heat 3 inches of oil in a large deep pot to 350 degrees F.
  • When the oil is hot enough that it bubbles around the chicken when the edge of a piece is dripped into it, use tongs to gently and carefully place a few pieces in the oil. Make sure you don’t overcrowd the pan.
  • Cook the chicken, turning the wing pieces every few minutes and adjusting the heat as needed, until the skin is golden brown and reach an internal temperature of 165 using a meat thermometer in the thickest part. This should take 7-10 minutes.
  • As chicken fries, prepare the glaze.  Whisk together butter, pepper, lemon pepper, honey and lemon juice until smooth.
  • Transfer the cooked chicken to a paper towel-lined serving platter or a wire rack with a paper towel lined baking sheet beneath to drain while continuing to fry the rest, adding more oil to the pot if necessary.
  • As chicken wings are removed and placed on paper towels, dip them in lemon pepper glaze, sprinkle top with just a little lemon pepper and serve immediately.

Video

Notes

To Bake
Sprinkle the spice blend only (no flour or cornstarch or egg will be used) on all sides of the wings then bake!
Preheat the oven to 425 degrees F and line a baking sheet with foil. Place a cooling rack on top of the foil and arrange the wings in a single layer on top.
Bake for 25-35 minutes or until crispy and cooked all the way through. Toss your wings in the glaze and serve!
To Grill
Sprinkle the spice blend only on the wings (no flour, cornstarch or egg is used here).  Oil your grill rack, preheat to medium heat (about 350) and grill your wings for about 12 minutes. Turn your wings occasionally to help slowly render the fat and cook the flesh without burning.
Increase the heat to medium-high and cook for another 5-10 minutes to ensure the meat is cooked through and the skin is lightly charred and crisp. Once done, toss your wings in the glaze and enjoy!

Nutrition

Calories: 709kcal | Carbohydrates: 51g | Protein: 37g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 271mg | Sodium: 2515mg | Potassium: 347mg | Fiber: 1g | Sugar: 18g | Vitamin A: 933IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 4mg
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Filed Under:  Chicken, Stovetop, Super Bowl and Game Day Party

Comments

  1. I’m a person that can’t cook, however, this recipe made me feel like I could cook something that actually taste good. I made the baked chicken wing version and the seasoning alone was …are there any other kinds of meat I could use this spice rub on?

  2. I love that you included a baked and grilled option for these wings. These lemon pepper wings will be great for starting off the year healthier!

  3. This recipe has so many amazing aspects! I love the use of lemon and also the honey to hold the spices on. YUM!

  4. Such a delicious change from the regular buffalo wings that we eat all the time. Perfect for those that don’t want it quite so spicy!

  5. Lemon pepper is one of my favorite flavors! These wings look incredible and I can’t wait to try them! I think I’ll make them tonight!

4.49 from 58 votes (32 ratings without comment)

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