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.

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.

Let's Get Cooking

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