Crispy lemon pepper chicken wings are fried to perfection and packed full of juicy lemon and butter flavor.
Wings are always a good idea!
I love a good chicken wing, and making them at home is even better. It’s definitely one of my favorite appetizers. Everything about these lemon pepper wings looks and sounds and tastes incredible. These wings are fried crispy and perfect for game day food, a summer picnic, or just a yummy family dinner.
The lemon flavor pairs amazingly with the pepper. Look at that golden brown color- it’s making me want to reach into the screen and grab one.
If you’ve never fried chicken before, this is a great recipe to start with. Don’t be intimidated because it’s super simple to fry these small chicken wings. And they only need a few minutes in the oil to cook through. Just make sure no little ones are close to the hot oil! Safety first always.
How to Make Lemon Pepper Wings
MIX. Stir lemon pepper and lemon juice into ¼ cup melted butter, set aside.
FRY. Fry wings in hot oil over medium high heat. Cook about 8 minutes, until chicken is no longer pink and the juices run clear.
TOSS + SERVE. Toss hot wings in butter, coating all sides. Serve immediately.
Fry up a batch of these lemon pepper chicken wings and dip them in your favorite sauces!
Other Cooking Methods
Air fry: If you have one, using an air fryer is a great way to get a crisp wing without the added fat from the oil. The trick for a crisper finish is to fry them at two temperatures. First, set the air fryer to 380°F and cook for 25 minutes if thawed, or 30 minutes if frozen. Next, turn the temperature up to 380°F and cook for 13-15 more minutes, turning halfway.
Baked: Baking, instead of frying in oil, is a great way to get a healthier dish. To bake from frozen, preheat the oven to 400°F Bake for 25 minutes, flip the wings and bake for another 20 minutes. If the wings are thawed, preheat the oven to 375°F and bake for 40 minutes turning halfway. To give a crispier finish, broil the wings for 1-2 minutes.
Tips, Variations + Storing Info
Canola or vegetable oil are excellent options because they don’t have a super low smoke point. Use vegetable oil, canola oil, peanut oil, or if you want higher, fat lard.
If you want to use fresh lemons that is totally an option! You will probably only need 1 lemon to get that tablespoon of juice.
How many wings to make: If the wings will be served with other appetizers I would plan for 3-4 per person. If they are the main dish plan for 6-10 per person.
To get crispier naked fried wings: Naked wings refer to wings that are not dredged in flour or another coating before cooking them. The skin of the wing is what will make the chicken crispy. From what I have found the trick to a crispier wing is to fry them twice. It’s extra effort and time, but so worth it.
First, cook the wings at a low oil temperature about 275 degrees for 13-15 minutes. Place wings on a paper towel to cool and drain. You can even stick them in the fridge for a few minutes. For round two, heat the oil to about 375 degrees and cook them again but for 5-7 minutes. Toss in the lemon pepper sauce and enjoy!
STORE leftovers in an airtight container lined with a paper towel on the bottom in the fridge for 3-4 days. Eat them cold or reheat them in the microwave, toaster oven, oven, or air fryer.
REHEAT: To keep these wings crispy I would avoid rewarming them in the microwave and instead reheat them in the air fryer or in the oven. Heat until warmed through.
For more chicken wings recipes, check out:
Lemon Pepper Wings Recipe
- 2 cups vegetable oil or as needed
- 1/4 cup butter melted
- 1/2 TB lemon pepper
- 1 TB lemon juice
- 12 wings
- Stir lemon pepper and lemon juice into ¼ cup melted butter, set aside.
- Fry wings in hot oil over medium high heat. Cook about 8 minutes, until chicken is no longer pink and the juices run clear.
- Toss hot wings in butter, coating all sides. Serve immediately.