Lemon Pepper Wings

Crispy lemon pepper chicken wings are fried to perfection and packed full of juicy lemon and butter flavor.

Make a dinner of tasty appetizers with these wings are other favorites like Homemade Pizza and Buffalo Wings.

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.

How to Make Lemon Pepper Wings

MIX. Stir lemon pepper and lemon juice into 1/4 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.

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:

• Teriyaki Wings
• Honey BBQ Wings
• Baked Hot Wings
• Buffalo Wings
• Lemon Pepper Wings
• Boneless Buffalo Wings