Making Wingstop Lemon Pepper Wings At Home | But Better

Wingstop…. Stop. My Homemade lemon pepper wings will be the happiness you all so rightfully deserve.


INGREDIENTS:

Lemon Pepper Seasoning:

  • 7 lemons, peeled

  • 3.5 tablespoons (34g) kosher salt

  • 1.5 teaspoons (6g) citric acid

  • 1/2 teaspoon (2g) onion powder

  • 1/4 cup (33g) black peppercorns

  • 1 teaspoon (5g) mushroom powder

Dry Lemon Pepper Wings:

  • 1/4 cup (90g) unsalted butter

  • 3 tablespoons (24g) lemon pepper seasoning

  • 3 lbs (1.4kg) wings

  • 2 tablespoons (15g) corn starch

  • Vegetable Oil for frying

  • 1 clove of garlic, finely chopped

  • Fresh lemon zest for finishing

Lemon Pepper Wet:


Dredge:

  • 2 cups (480ml) Buttermilk

  • 3 lbs (1.4kg) wings

  • 1 cup (150g) all-purpose flour

  • 2 tablespoons (15g) corn starch

  • 1/2 teaspoon (2g) onion powder

  • 1 teaspoon (3g) fine sea salt

  • 1 tablespoon lemon pepper seasoning

  • 1 tablespoon (11g) garlic powder

  • Vegetable Oil for frying

Lemon Pepper Wet Sauce:

  • Juice of 2 lemons

  • 2 tablespoons (30g) water

  • 1 cup (224g) butter

  • 1 tablespoon (12g) garlic powder

  • 2 tablespoons (18g) lemon pepper seasoning

  • 1 clove of garlic, finely chopped

  • Zest of 1 lemon


INSTRUCTIONS:

Lemon Pepper Seasoning:

  1. Peel lemons, trying to get as little of the white pith on these peels as possible, then place them on a wire rack, evenly spaced apart, in the dehydrator for 24 hrs at 105F or in the oven at 200F for 20- 30 min.

  2. Once dry, let them cool at room temperature, place them in a blender and blend on high until as fine as possible.

  3. In a medium-size bowl, add salt, onion powder, mushroom powder, dehydrated lemon, and black pepper, and whisk to combine.

Dry Lemon Pepper Wings:

  1. In a small saucepot, add butter, heat over medium heat; once melted, add lemon pepper seasoning, stir that together, cut out the heat and add stir in garlic.

  2. Fill a large heavy-bottomed pot halfway with vegetable oil. Heat to 325F.

  3. In a medium-size bowl, add corn starch and wings and toss to coat thoroughly; season lightly with salt, toss it again, and fry in batches until it is pale but cooked through about 3 to 5 minutes and place each batch of chicken wings on a wire rack.

  4. Increase the oil temperature to 375F. Fry your wings again in batches for 3 to 4 minutes or until golden brown and crispy. Repeat with the rest and place in a bowl.

  5. To the bowl, add your pepper lemon butter and a pinch of flaky salt, toss to coat generously, and season with more lemon pepper seasoning.

  6. Place in a bowl and garnish with lemon zest.

Lemon Pepper Wet:


Dredge:

  1. In a medium-size bowl, add buttermilk, season generously with salt, add your wings and toss to coat thoroughly. Let them for 10 minutes or overnight.

  2. In a medium-size bowl, add flour, corn starch, onion powder, salt, garlic powder, and lemon pepper seasoning; whisk to combine.

  3. Fill a large heavy-bottomed pot halfway with vegetable oil. Heat to 325F.

  4. To your dredge, add wings in batches and coat thoroughly; shake off the excess flour, and fry for 4 to 6 minutes or until it reaches an internal temperature of 165F and a golden brown color. Drain on a wire rack and repeat with the rest of your wings.

  5. In batches, add your wings to a bowl, drizzle your lemon pepper wet sauce to taste, season with some flaky salt, toss to coat, and place on a bowl.

Lemon Pepper Wet Sauce:

  1. In a saucepan over medium-high, add lemon juice and water; once simmering, lower the temperature to medium-low, and add ½ a cup of cold butter.

  2. Whisk constantly until melted and emulsified; then add another ½ cup and again whisk until melted and emulsified. (Do not boil)

  3. Then add garlic powder, lemon pepper seasoning, and taste; add more lemon pepper seasoning if needed.