Lemon Pepper Chicken Wings

Name: Lemon Pepper Wings
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 lbs Chicken Wings; 3 tbsp Olive Oil; 2 tbsp Yellow Mustard; 2 tbsp Cornstarch; 1 tbsp Lemon Zest; 2 tsp Garlic Powder; 2 tsp Onion Powder; 2 tsp Kosher Salt; 2 tsp Lemon Pepper Seasoning; 1 tbsp Baking Powder; 1 1/2 cups All Purpose Flour; 1/2 cup Cornstarch; 1 packet Sazon; 2 tsp Lemon Pepper Seasoning; 3/4 cup Salted Butter ((1 1/2 sticks)); 2 tbsp Lemon Juice; 2 tsp Lemon Zest; 1 tbsp Honey; 2 1/2 tbsp Lemon Pepper Seasoning; 1 tbsp Fresh Parsley ((diced)); dash Hot Sauce

This post may contain affiliate links. Please see our disclosure policy.

These crispy, homemade Lemon pepper Chicken Wings are packed with lemon pepper flavor! They’re fried to perfection and tossed in a delicious lemon butter sauce that take it over the top. These are the kind of wings that disappear as soon as they hit the table!

For more chicken wing recipes, make my garlic butter wings and hot honey wings next!

lemon pepper wings on a piece of parchment paper with lemons and fresh basil.

If you’ve never made homemade lemon pepper wings, you are in for a treat. Not only are these wings super flavorful and crispy but they are SO easy to make.

Cooking chicken wings is actually simple and I walk you through how to get that extra crispiness – no soggy wings here!

This lemon pepper wings recipe makes for a delicious and easy appetizer for game day but is also good for an easy dinner with a few sides or a movie night with your friends.

Simple ingredients, lots of flavor – get ready for the best lemon pepper wings ever.

Key Ingredients
How To Make Lemon Pepper Chicken Wings
Pro Tips for Crispy Lemon Pepper Wings
Recipe FAQs
More Chicken Recipes

Key Ingredients

ingredients to make lemon pepper wings on a baking sheet - wings, sazon, lemon juice, lemon zest, flour, lemon pepper seasoning, garlic powder, onion powder, mustard, hot sauce, butter, and honey.

(full list of ingredients can be found in the recipe card)

Chicken wings are the star of the show. I prefer to use bone-in party wings to keep things easy. If you use whole chicken wings, be sure to get them in half and remove the wing tips.
Lemon pepper seasoning is key! It’s a zesty, tangy, peppery blend and gives the wings their classic kick. If you don’t have any on hand, you can make your own homemade lemon pepper seasoning from scratch.
Lemon zest adds a pinch of flavor that cuts through the richness of the wings and butter. It adds an extra “pop” to up the citrusy flavors.
Yellow mustard adds a little tang but most importantly, helps the seasonings stick to the wings.
Baking powder helps the skin puff up and crisp by creating tiny bubbles as it fries in the hot oil. This is my secret to super crispy fried chicken wings!
Salted butter is the base of the lemon pepper sauce, coating each wing in flavor and richness.
Honey adds a touch of sweetness to balance everything out. You can also use brown sugar if you don’t have any honey.
All-Purpose Flour is the base of the dredge for the wings. It works together with cornstarch to form a crispy crunch breading.
Cornstarch helps give you that ultra crispy skin coating by drawing out moisture.
Sazon adds a savory, umami boost with notes of garlic, coriander, cumin, and annatto. It deepens the flavor profile, giving the wings a slightly smoky, well-rounded taste that complements the citrusy zing.
Vegetable Oil – we’re frying these wings so you’ll need a neutral oil with a high smoke point. This includes avocado oil, canola oil, grapeseed oil etc.

How To Make Lemon Pepper Chicken Wings

wings in a mixing bowls coated in cornstarch, seasonings, mustard, baking powder, and olive oil.

Step 1: Pat wings dry with a paper towel and place into a large bowl. Add mustard and olive oil and toss together. Then add cornstarch, lemon zest, garlic powder, onion powder, black pepper, kosher salt, lemon pepper seasoning, and baking powder. Toss together to ensure that all of the wings are coated in the seasoning. Cover with plastic wrap and let them marinate at room temperature for 30 minutes or up to overnight in the refrigerator.

Step 2: While the wings are marinating, place a small saucepan over medium heat, add butter. Once melted, add in lemon juice, lemon zest, lemon pepper seasonings, and honey. Simmer on low heat for about 5 minutes, stirring frequently. Remove from the heat and stir in fresh parsley. Set aside to cool.

flour dredge whisked together in a bowl.

Step 3: In a separate large mixing bowl, add ingredients for flour dredge – combine flour, cornstarch, sazon, and lemon pepper seasoning. Whisk together.

chicken wings coated in the flour dredge in a bowl.

Step 4: Dip the wings into the flour mixture, really submerging each wing to ensure it’s completely coated. Tap off any excess flour and place onto a wire rack. Let the wings sit for about 10-15 minutes, while the oil preheats.

fried lemon pepper wings on a wire rack.

Step 5: Add oil to a pot (you’ll need about 4 inches of oil). Preheat the oil to 350 degrees F. Fry about 4-5 wings at a time for 8-10 minutes, until golden brown and crispy. Place onto a paper towel lined plate or wire rack to drain any excess oil.

wings in a bowl coated in lemon pepper sauce.

Step 6: Give the sauce a good stir to mix everything back together if the seasonings have settled, then add all of the wings to a large bowl and toss in that delicious lemon pepper butter sauce. Use any extra sauce as a dip and garnish with lemon wedges and ranch dressing.

Pro Tips for Crispy Lemon Pepper Wings

Use a candy thermometer to make sure that the oil temperature is where it needs to be. We want to keep it around 350 degrees F so that it gets that nice crispy skin but also cooks all the way through. Too hot and it’ll burn too quickly and be undercooked on the inside. Too cool and the wings will turn out greasy. Oil temperature is key to good wing!
Pat the wings dry before adding in the seasonings This allows the wings to hold onto the seasonings and also removes excess moisture so that they’ll crisp up while cooking.
Don’t drown the wings in the sauce, use just enough sauce to coat. This keeps them crispy and flavorful without getting greasy. Use any leftover sauce for dipping.

How To Serve

I like to serve with a little ranch dressing (or blue cheese dressing depending on my mood) and a side of celery sticks and carrots. A generous helping of waffles fries, coleslaw, cajun corn on the cob wing-stop style is always a plus, too!

Recipe FAQs

Can I use frozen wings or should they be thawed?

You can absolutely use frozen wings but thaw them completely and pat them dry prior to using.

Should I marinate the wings before cooking?

This recipe calls for the wings to be marinated for up to 30 minutes. This helps infuse the wings with lots of flavor. You can marinate them up to 24 hours if making in advance.

Can I air fry lemon pepper wings instead of frying?

Of course! Air fry them at 400°F for about 22–25 minutes, flipping halfway through, until the skin is crisp and cooked through. Toss in the lemon pepper butter sauce while they’re hot and they’ll still be packed with flavor, just a bit lighter than the deep-fried version.

How do I keep the wings crispy after tossing them in the sauce?

Because this sauce is butter based (instead of water), the wings will hold onto that crispy texture for a nice bit. However, for max crispiness, toss right before serving. The longer they sit in the sauce, the more the crispiness fades, so wait until the last minute! Also, add the sauce in increments to avoid adding too much and soaking them.

Can I bake the wings instead of frying?

Yes, you can bake the wings instead of frying! Bake them at 425°F on a wire rack set over a baking sheet for 40–45 minutes, flipping halfway through.