Wingstop offers an arsenal of flavor variations for fried chicken wings, but its lemon pepper wings attract the most acclaim. They’re fragrant, flavorful and versatile because everyone can enjoy them, unlike the spicy buffalo wings that are too hot for some.
With this easy recipe, you can bust out those party wings for football season or any occasion. Besides, who has that much money to spare on wings at every get-together?
Better known as ‘dry rub’ wings on the Wingstop menu, the secret to these lemon pepper wings lies in the wet baste. Without wetness, it’ll be hard to get the seasonings to stick to the wings. Thankfully, making the baste is simple—clarify butter and combine oil to prevent it from solidifying, followed by lemon pepper and salt.
Wingstop Lemon Pepper Wings Recipe
- 1 cup flour
- 1/2 teaspoon kosher salt
- 1/2 black pepper
- 2 tablespoons extra-virgin olive oil
- Vegetable oil for frying
- 1/3 cup butter
- 1 teaspoon lemon pepper seasoning
- 12 chicken wings (or 2 1/2 pounds)
- Heat vegetable oil in a large saucepan or deep-fryer to 350 degrees.
- In a medium-sized bowl, combine flour with salt and pepper. Stir to blend well.
- Cut wings if necessary on each joint, two joints per wing. You may save the flapper portion of the chicken for stock.
- Dredge the wings in the seasoned flour. Shake off excess.
- Cook wings in saucepan or deep-fryer for about 8 minutes until the juices run clear and the chicken turns golden brown.
- Place wings on a cookie sheet to cool. Then, toss the chicken with olive oil, melted butter and lemon pepper, coating evenly.
Your rendition of the Wingstop lemon pepper wings is ready to be served!
Where to get lemon pepper?
This seasoning is not hard to find, and you can purchase it from your local grocery store on the spice aisle. Rest assured that it won’t go to waste after you try this recipe, as you can use it on fish, grilled chicken, etc.
You know what they say; delicious food is all about the seasoning. So be sure to add lemon pepper to your spice rack!