These easy lemon-pepper chicken wings are the perfect answer to game day cravings or anytime I want a zesty, crispy snack that rivals any takeout. With just a few simple ingredients and minimal prep time, I get juicy wings with a bold lemon-pepper flavor and irresistibly crispy skin. Inspired by the classic Wingstop favorite, this recipe delivers restaurant-style wings straight from my own kitchen.

Why I Love This Recipe

I like this recipe because it comes together in just 20 minutes, making it ideal for last-minute gatherings or late-night cravings. The lemon-pepper seasoning gives the wings a sharp, tangy kick that pairs perfectly with the crispy fried exterior. Plus, it’s way more affordable than ordering out—and honestly, even more flavorful. I also enjoy the flexibility of adjusting the seasoning mix or baking them when I’m in the mood for something lighter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups oil, or as needed
2 tablespoons extra-virgin olive oil
1 tablespoon lemon-pepper seasoning
12 chicken wings

Directions

1. I start by heating oil in a deep fryer or large saucepan to 375°F (190°C).

2. In a separate bowl, I stir together the olive oil and lemon-pepper seasoning and set it aside.

3. Once the oil is hot, I fry the chicken wings until they’re golden and fully cooked—about 8 minutes. I always check that the internal temperature near the bone hits 165°F (74°C).

4. After frying, I toss the hot wings immediately in the lemon-pepper mixture to coat them evenly.

5. Then I serve them up hot and crispy—no one ever complains!

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Baked: When I want a lighter version, I bake the wings at 400°F for about 40–45 minutes, flipping halfway through, then toss them in the seasoning mix.

• Air-fried: I also use my air fryer, cooking the wings at 390°F for 20–25 minutes, then tossing in the mixture after cooking.

• Spicy kick: I sometimes add a pinch of cayenne or red pepper flakes for heat.

• Citrusy burst: A splash of fresh lemon juice in the olive oil mix gives a stronger lemon flavor.

• Garlic twist: Adding garlic powder to the seasoning mix enhances the depth of flavor.

Storage/Reheating

I store leftover wings in an airtight container in the fridge for up to 3 days.
To reheat, I use the oven or air fryer at 375°F for 10–15 minutes to restore that crispiness. I avoid microwaving because it tends to make the skin soggy.

FAQs

How can I make these wings extra crispy?

I pat the wings dry thoroughly before frying and sometimes coat them lightly with flour or cornstarch for an extra-crispy finish.

Can I bake the wings instead of frying?

Yes, I often bake them at 400°F for about 40–45 minutes, flipping halfway through. They come out crispy and flavorful without the oil.

What type of lemon-pepper seasoning works best?

I like using a blend with a good balance of citrus and pepper. Some store-bought versions are salt-heavy, so I taste test before using and adjust accordingly.

Can I prepare the seasoning mix ahead of time?

Definitely. I often mix the olive oil and lemon-pepper seasoning in advance and store it covered at room temperature for a few hours until ready to toss.

Do I need to marinate the wings?

Not for this recipe, but when I have time, I season the wings and let them rest in the fridge for 30 minutes to an hour for extra flavor infusion.

Conclusion

These easy lemon-pepper chicken wings are my go-to when I want bold flavor and crispy texture without the hassle. Whether I’m serving them up for game day or just satisfying a craving, they never disappoint. I love how versatile, quick, and delicious they are—and I’m sure I’ll be making them again and again.

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