Crispy Lemon Pepper Wings (Wingstop Copycat)

Why You’ll Love This Recipe

• Double-fried for shatteringly crisp skin that stays crunchy.
• Dry, punchy lemon-pepper finish that tastes just like the classic Wingstop vibe.
• Exact temperatures and times for consistent results at home.
• Make-ahead friendly: first fry in advance, finish hot and fresh.

Grocery List

• Produce: 2 lemons, fresh parsley (optional)
• Dairy: Unsalted butter
• Pantry: Chicken wings, peanut or canola oil, coarse lemon-pepper seasoning, garlic powder, onion powder, kosher salt, aluminum-free baking powder, cornstarch, citric acid (optional), granulated sugar (optional), olive oil

Full Ingredients

Wings & Dry Brine

• 2.5 lb chicken wings, separated into drumettes and flats
• 1.5 tsp kosher salt, divided
• 1 tsp aluminum-free baking powder
• 2 tbsp cornstarch

For Frying

• 2 qt peanut or canola oil (enough for 2 inches depth in a heavy pot)

Lemon-Pepper Butter Toss

• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 2 tbsp coarse lemon-pepper seasoning (preferably salt-free)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2–1 tsp kosher salt (to taste; reduce if your lemon-pepper contains salt)
• 1/2 tsp granulated sugar (optional, balances bitterness)
• 1/4 tsp citric acid (optional, for an extra-tangy pop)
• Zest of 2 lemons (zest reserved for finishing)
• 1 tsp fresh lemon juice (optional, for brightness)

Garnish

• 1 tbsp chopped fresh parsley (optional)
• Extra lemon-pepper seasoning, to taste

Step-by-Step Instructions

Step 1: Dry-brine the wings

Pat the wings very dry with paper towels. In a large bowl, toss with 1 tsp kosher salt, baking powder, and cornstarch until evenly coated. Spread on a wire rack over a sheet pan and refrigerate uncovered for 30 minutes (up to 24 hours). This dries the skin and sets you up for maximum crunch.

Step 2: Heat the oil and set up

Pour 2 inches of oil into a deep Dutch oven or heavy pot. Clip on a thermometer and heat to 325°F over medium heat. Set a clean wire rack over a sheet pan for draining. Keep lemon zest, seasoning, and butter nearby.

Step 3: First fry at 325°F

Fry wings in batches without crowding, 8–10 minutes per batch, turning occasionally. They should be pale golden and cooked through (165°F internal). Transfer to the rack to drain. Let the wings rest 10 minutes while you increase the oil temperature.

Step 4: Make the lemon-pepper butter

In a small saucepan, melt butter with olive oil over low heat. Stir in lemon-pepper seasoning, garlic powder, onion powder, and 1/2–1 tsp kosher salt to taste (adjust based on how salty your lemon-pepper is). Add optional sugar and citric acid for a Wingstop-style tang. Keep warm on the lowest heat so it stays fluid. Finely zest the lemons and reserve the zest; add just 1 tsp lemon juice to the butter if you like a touch of brightness, but keep it minimal for a dry finish.

Step 5: Second fry at 375°F

Raise oil to 375°F. Fry the wings again in batches for 2–3 minutes until deep golden, craggy, and ultra crisp. Drain well on the rack to shed excess oil—crispness depends on thorough draining.

Step 6: Toss for a dry, citrusy finish

Transfer hot wings to a large mixing bowl. Spoon in just enough butter mixture to lightly gloss the surface—start with 2–3 tablespoons for the whole batch, adding more only if needed. Immediately shower with the reserved lemon zest and a pinch more lemon-pepper. Toss vigorously so the seasoning adheres without pooling. The goal is a dry, intensely lemon-pepper crust, not a saucy wing.

Step 7: Garnish and serve

Scatter with parsley if using. Taste and add a final whisper of lemon-pepper or a squeeze of lemon if you crave extra zing. Serve straight away while crackling hot. Ranch or blue cheese, celery sticks, and extra lemon wedges play nicely on the side.

Pro Tips

• Use aluminum-free baking powder to avoid any metallic taste.
• Keep the butter minimal. The seasoning should look dry and clingy, not wet.
• Citric acid is the secret to a vivid lemon punch without extra moisture—use sparingly.
• Mind your oil temperature. 325°F cooks; 375°F crisps. A thermometer is non-negotiable.
• Hold first-fried wings up to 30 minutes on a rack; finish with the second fry right before serving.

Variations

• Air Fryer: Dry-brined wings at 360°F for 18 minutes, flip, then 400°F for 5–6 minutes to crisp. Toss lightly with butter mixture and zest.
• Oven-Baked: On a rack over a sheet pan at 450°F for 45–50 minutes, flipping halfway, until deeply golden. Toss with butter mixture and zest.
• Hot Lemon-Pepper: Whisk 1–2 tbsp hot sauce into the warm butter mixture for a spicy kick that still finishes mostly dry.

Storage & Make-Ahead

First fry up to 4 hours ahead; hold on a rack at room temperature. For service, refry at 375°F for 2–3 minutes, then toss. Leftovers keep 3 days in an airtight container. Recrisp at 425°F for 10–12 minutes (or air fry at 375°F for 6–8 minutes), then add fresh zest and a pinch of lemon-pepper to restore the pop. For longer storage, freeze after the first fry on a sheet pan, then bag up to 2 months; refry from frozen at 350–360°F until hot, then 375°F to re-crisp.

Nutrition (per serving)

Approximate for 1 of 4 servings: 520 calories; 37 g fat; 4 g carbohydrates; 40 g protein; 950 mg sodium. Values will vary based on oil absorption, seasoning brand, and wing size.