Lemon Pepper Wings

I truly believe these are the best lemon pepper wings on the internet. Over the last five years, I’ve dedicated myself to perfecting this recipe—doing countless rounds of R&D, tweaking every step, and refining the process. Now, I will say that these wings are a labor of love that takes time and patience, but I promise every step is worth it. These wings are crispy on the outside, juicy on the inside, and packed with a tangy, flavorful punch. Instead of the typical dry lemon pepper seasoning salt, we’re making these wings saucy! Find out why these are the best lemon pepper wings you’ll ever try!

Why These Are the Best Lemon Pepper Wings

Brining for Juicy, Flavorful Wings

The secret to juicy and flavorful wings starts with the brine. A simple mix of salt and water is the key to ensuring that the wings are moist and tender throughout. Brining the wings enhances the flavor and helps the wings retain moisture during cooking.

Light and Crispy Exterior with Dry Batter

When it comes to the exterior of the wings, the goal is a crisp, light, and crunchy texture. That’s where the dry batter comes in. A blend of potato starch and cornstarch works magic to achieve that signature crispy coating. The potato starch creates a delicate, airy texture, while the cornstarch helps lock in the crispiness. This combination ensures that the wings stay crunchy, even after they’re tossed in the sauce.

Double Frying for Extra Crispy Wings

To take the crispiness to the next level, we double-fry the wings. This technique is borrowed from my Korean friends and guarantees that the wings have a golden, crispy exterior that holds up even after the sauce is added. The first fry cooks the wings through, while the second fry crisps them up to perfection. The result is a wing that stays crispy on the outside, no matter how much sauce it’s coated in.

Tangy Lemon Pepper Sauce That Coats Every Nook and Cranny

Finally, the sauce—this is where the magic happens. Instead of using basic lemon pepper seasoning salt, we make a bright, tangy, and bursting lemon pepper sauce. It coats every nook and cranny of the wings, ensuring that each bite is a balanced explosion of zesty lemon and pepper. The sauce sticks to the wings perfectly, offering that signature lemon pepper punch without overpowering the delicate crispiness.

These wings are the result of years of perfecting technique and flavor. Every step, from brining to double frying, is done with care to ensure that the final product is nothing short of perfect. So, the next time you crave lemon pepper wings, make sure to try this recipe. Trust me; they’re worth the effort.

Lemon Pepper Wings

4.6 from 36 votes

Servings

3-4

servings

Prep time

1

hour 

Cooking time

30

minutes

Ingredients

• 2 lbs 2 Wings

• Oil (For Frying)

• Brine:

• 2 tbsp 2 Kosher Salt

• 2 Quarts 2 Water

• Dry Batter:

• 1 cup 1 Potato Starch

• 1.5 tbsp 1.5 Cornstarch

• 1/4 tsp 1/4 salt

• Lemon Pepper Sauce:

• 4 tbsp 4 Butter

• 1 1 Lemon (Juice and Zest)

• 2 tbsp 2 Honey

• 1/2 tsp 1/2 MSG

• 1/2 tbsp 1/2 Black Pepper

• Salt to Taste

Directions

• Brine:
• In a large mixing bowl or gallon ziplock bag, add chicken wings, kosher salt, and water. Mix well, and let the wings brine overnight
• After the wings have brined overnight, drain and rinse with tap water to remove any excess salt
• Add to a baking tray, and pat wings dry with paper towels
• Dry Batter:
• Combine potato starch, cornstarch, and salt. Mix well, and then add in dried wings. Make sure that wings are evenly coated, and then shake off excess starch
• Place wings in a single layer on a baking tray, and allow the dry batter to settle on the wings in the fridge for 10-15 minutes
• Double Fry:
• Heat neutral oil in a pot to 250F. Deep fry wings, making sure not to overcrowd the pot. Fry for 5-7 minutes to cook the wings through
• Remove the wings from the pot, let them sit on a wire rack, and bring the temperature of the oil up to 400F
• Fry wings for a second time for 2-3 minutes or until golden brown
• Sauce:
• In a sauce pot on medium heat, add butter and melt. Add the juice and zest of a whole lemon, and let the sauce reduce slightly
• Add in honey, MSG, salt, and pepper. Mix to combine
• Add wings to a mixing bowl, pour over the sauce, and toss wings, ensuring wings are evenly coated
• Serve:
• Garnish wings with lemon zest and black pepper
• Serve by itself or with carrots, celery, and ranch

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