Let’s be honest—some nights call for comfort food that’s bold, satisfying, and just messy enough to eat with your fingers. That’s where this lemon pepper wings recipe comes in. It’s the crispy, tangy hero your weeknight (or weekend!) has been waiting for.

At Boast Recipes, I believe great food doesn’t need to be complicated. I’m Manson Carter—your average food-obsessed guy with an apron and a lot of mustard stains—and this dish is one of my go-tos when I want to impress friends, feed the family, or just spoil myself with something indulgent and delicious. Whether you’re juggling work, family, or both, these wings are your flavorful escape—no passport required.

Why You’ll Love This Lemon Pepper Wings Recipe

Here’s the thing—this dish checks all the boxes:

• Crispy on the outside, juicy on the inside
• Zingy lemon flavor that dances on your tongue
• A peppery punch that keeps you coming back for “just one more”
• Easy enough for a Tuesday night dinner, impressive enough for a game day platter

Plus, you won’t need to run all over town to find exotic ingredients. Everything in this lemon pepper wings recipe is pantry-friendly and perfect for the average home cook.

Ingredients You’ll Need

For the Chicken:

• 2 lbs chicken wings (about 12–14 wings)
• 2 tbsp yellow mustard
• 1 tbsp hot sauce (your favorite brand works)
• 1½ tsp kosher salt
• 1½ tsp paprika
• 1 tsp garlic powder

For the Batter:

• 1½ cups all-purpose flour
• ¾ cup cornstarch
• 2 tsp kosher salt
• 2 tsp paprika

For the Lemon Pepper Sauce:

• 8 oz unsalted butter (1 stick)
• 1 tbsp lemon pepper seasoning (plus a little extra for sprinkling)
• Juice of ½ lemon
• Zest of ½ lemon

For Frying:

• 6–8 cups neutral frying oil (canola, vegetable, or peanut oil)

How to Make Lemon Pepper Wings: Step-by-Step

1. Marinate the Chicken

In a large bowl, toss your wings with mustard, hot sauce, salt, paprika, and garlic powder. Massage that flavor right into the meat—don’t be shy! Let the wings marinate for at least 30 minutes (or up to 2 hours if you’ve got time).

Chef’s Tip: Mustard might sound like a wildcard, but trust me—it helps the batter stick and adds a tangy undercurrent that plays beautifully with the lemon.

2. Prepare the Batter

In a separate bowl, whisk together flour, cornstarch, salt, and paprika. The cornstarch is your crispy secret weapon—don’t skip it!

3. Heat Up the Oil

Pour the oil into a deep pot or Dutch oven, aiming for about 350°F (use a thermometer if you’ve got one). You want it hot enough to fry, but not so hot that the wings brown before they’re cooked through.

4. Dredge and Fry

Toss your marinated wings in the flour mix until fully coated. Shake off the excess, then gently lower into the hot oil. Work in batches so you don’t overcrowd the pot.

Fry for about 10–12 minutes, turning occasionally, until golden brown and crispy.

5. Make the Lemon Pepper Sauce

While the wings are frying, melt the butter in a saucepan. Stir in the lemon juice, zest, and lemon pepper seasoning. Keep it warm until you’re ready to toss those wings!

6. Sauce and Serve

Once the wings are done, let them drain briefly on paper towels. Then toss them in that glorious lemon pepper sauce. Finish with a sprinkle of extra lemon pepper seasoning for good measure.

Serve hot. Preferably with napkins. Lots of napkins.

What to Serve with Lemon Pepper Wings

Alright, now that you’ve got your wings crisped and sauced to perfection, what’s next? You don’t want them to fly solo (pun fully intended). Here are a few sides that pair perfectly with the zingy goodness of this dish:

• Creamy Coleslaw: The cool crunch balances out the spice and butter in the wings like a dream.
• Garlic Parmesan Fries: Because when is it ever wrong to serve wings with fries?
• Mac & Cheese: Ultra-comforting and a hit with kids and adults alike.
• Celery & Carrot Sticks with Ranch: A nod to tradition—and a welcome dose of freshness.
• Cornbread or Dinner Rolls: Use them to soak up every last drop of that lemon pepper sauce.

Make it a full meal or a finger-food spread—the wings are versatile, and honestly, they steal the show.

Tips for the Best Lemon Pepper Wings Ever

• Cornstarch + Flour = Crunch Goals: This combo delivers that restaurant-style crispiness without a deep fryer.
• Marinate like a champ: The longer you let those flavors soak in, the better.
• Don’t skip the lemon zest: It brings a bright, aromatic kick that balances the butter and pepper.
• Feeling bold? Add a pinch of cayenne to the batter if you like a little heat.

Real Talk: Why I Love This Dish

This lemon pepper wings recipe became a favorite in my house after a family cook-off where my kids claimed I “accidentally” made something better than takeout. (High praise from teenagers!) It’s now a Friday night tradition that somehow turns into finger-licking silence followed by “Are there more?”

FAQs About Lemon Pepper Wings

Can I bake these instead of frying?

Absolutely. Bake at 425°F on a wire rack for about 40–45 minutes, flipping halfway. You won’t get the same deep-fried crunch, but they’ll still be delicious.

Can I air-fry them?

Yes! Air-fry at 400°F for 22–25 minutes, shaking halfway through. The skin will crisp up beautifully, and it’s a healthier option.

What’s the best way to store leftovers?

Pop them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F until warmed through for best results.

Your New Weeknight MVP

If your week needs a little extra zing, this lemon pepper wings recipe has your back. It’s bold, comforting, and incredibly satisfying to make—and eat. Whether you’re serving it for a family night in or impressing your friends on game day, these wings are something to boast about.

Print