Wingstop Lemon Pepper Wings

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Craving those perfectly seasoned, crispy lemon pepper wings from Wingstop but don’t want to make the trip? I’ve cracked the code on recreating their fan-favorite dry-rubbed wings at home. The secret lies in the perfect balance of zesty lemon and bold pepper, creating wings just as addictive as the original – but at a fraction of the cost.

Copycat Wingstop lemon pepper wings, celery, and dipping sauce on a plate.

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Table of Contents

What makes Wingstop lemon pepper wings so good?

There’s something special about the contrast of tart lemon zest and spicy, pungent black pepper that just can’t be matched by other wing flavors, as delicious and varied as they may be. These two incredible tastes pair perfectly with the rich yet subtle flavor of the unbreaded chicken.

Why This Recipe Works

Unlike sauced wings that can become soggy, these dry-rubbed wings stay crispy while delivering big flavor. Combining deep frying and a butter-based seasoning creates that signature Wingstop texture and taste without complicated ingredients or techniques.

Equipment Needed

Deep fryer or large, heavy-bottomed pot
Candy/oil thermometer
Sharp knife or kitchen shears
Wire rack
Paper towels
Large mixing bowl
Tongs
Small saucepan for melting butter

Ingredients and Their Roles

For the Wings:

Chicken wings – The foundation of our dish, choose fresh for best results
Butter, melted – Creates the base for seasoning adherence and adds richness
Lemon pepper seasoning – Provides the signature flavor profile
Vegetable oil for frying – High smoke point oil perfect for deep frying

Those with dietary restrictions can make an easy substitution, replacing butter with a non-dairy alternative.

Copycat Wingstop lemon pepper wings ingredients on parchment paper.

How to make Wingstop lemon pepper wings

Don’t be fooled. Despite the big flavors, the process of how to cook lemon pepper wings is straightforward for anyone who’d deep-fried before:

Preheat oil to 350 degrees Fahrenheit.
Fry the separated wings in the oil in batches, being careful not to overcrowd the fryer or let the oil temperature drop.
Remove when deeply browned and the internal temperature has reached 165 degrees Fahrenheit, about 8-10 minutes. The wings should be golden brown when you remove them.
Drain them on a wire rack.
Combine the melted butter and lemon pepper in a bowl, and toss the wings.

Collage of making copycat Wingstop lemon pepper wings.

A dedicated deep fryer will be the easiest way to make the most consistent chicken. However, it’s possible to make excellent lemon pepper chicken wings frying in a deep, heavy-bottomed pot on the stovetop, using a thermometer to monitor the temperature.

Copycat Wingstop lemon pepper wings, celery sticks, and dipping sauce on a plate.

Recipe Variations

Cooking Methods:

Air Fryer Version:
- 380°F for 20-25 minutes
- Flip halfway
- Spray with oil
Baked Version:
- 425°F for 45 minutes
- Flip halfway
- Place on wire rack

Tips for cutting the wings

Sometimes, you might only find whole, unseparated wings at your grocery store or butcher or want to save money by doing the prep work. Fortunately, it’s easy.

Spread the wing at the joint between the flat and drummette and find where the bones meet. Then, using a sharp knife, cut through the wing at this spot. Larger, sharp kitchen shears can also work.

Repeat this process to separate the wing tips from the drumette. Since the wing tips aren’t edible, you can discard them or save them to make chicken stock.

What goes well with lemon pepper wings

Plenty of great options for your homemade lemon pepper wings, starting with your favorite dipping sauce, like bleu cheese or ranch.

You can pair them with snackable veggies like celery or carrot sticks for a healthier, refreshing contrast, or whip up some french fries or a green salad for a classic meal pairing.

Chicken wings are a classic bar and party food, which makes them ultra-versatile with nearly any delicious, indulgent food—it’s hard to go wrong!

How to store

If you somehow manage not to devour all of your homemade lemon pepper wings, properly storing them can keep them as fresh as possible so you can enjoy them later. First, let them cool to room temperature, then place them in an airtight container in the refrigerator.

For longer-term storage, you can even freeze your lemon pepper chicken wings. Wrap them in plastic wrap or aluminum foil in as flat of a layer as possible, then place them in a freezer-safe container or freezer bag.

How long will homemade Wingstop lemon pepper wings last?

This depends on how you choose to store them. In the fridge, they should be eaten within three to four days. However, they’ll last up to four months frozen. Still, like most fried foods, they’re best enjoyed as fresh as possible out of the fryer.

What’s the best way to reheat them?

One of the best parts of these lemon pepper wings is the crispy skin, so don’t ruin it by reheating them in the microwave.

Oven (Best Method):

350°F for 10-15 minutes
Use wire rack for circulation
Reapply seasoning if needed

Air Fryer:

375°F for 5-7 minutes
Shake basket halfway

Avoid Microwave:

Makes wings soggy
Ruins crispy texture

Copycat Wingstop lemon pepper wings, celery sticks, and a cup of dipping sauce.

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