Recipes Lemon Pepper Wings

These lemon pepper wings are crispy fried chicken wings brushed with lemon pepper butter. An easy appetizer or main course that’s even better than the restaurant version!

You can’t eat just one of these deliciously addictive lemon pepper wings! They’re great for game day, or serve them over mashed potatoes with a side of roasted broccoli for a fabulous dinner option.

I can never resist ordering chicken wings at restaurants – they’re incredibly crispy on the outside, yet juicy and tender on the inside. Add a savory lemon pepper butter and you have the absolute best lemon pepper wings imaginable!


Everything about these lemon pepper wings looks and sounds and tastes incredible. These wings are fried crispy and perfect for game day food, a summer picnic, or just a yummy family dinner. The lemon flavor pairs amazingly with the pepper. Look at that golden brown color- it’s making me want to reach into the screen and grab one.

If you’ve never fried chicken before, this is a great recipe to start with. Don’t be intimidated because it’s super simple to fry these small chicken wings. And they only need a few minutes in the oil to cook through. Just make sure no little ones are close to the hot oil! Safety first always.


To start these tasty wings, melt the butter in a small bowl. Stir in the lemon pepper and the lemon juice and mix them together. Set that aside while you heat up the oil. Heat two cups of oil in a large stove top pan over medium heat. To test if the oil is ready you can dip a wooden spoon handle into the oil. If the oil starts bubbling around the handle – then it’s ready!

Drop in the chicken wings and fry them for about 8 minutes or until the juices run clear. Don’t be afraid to fry a few together in the same pot or you can fry them in batches. Whatever you feel most comfortable with. Take them out and let the oil soak up on a plate with paper towels. Toss the chicken wings in the butter and lemon mixture. Coat all the sides and serve warm! Yum yum yum!!

LEMON PEPPER SEASONING double if you like heavy seasoning

  • 4 lemons
  • 1 1/4 teaspoon cracked black pepper
  • 1 teaspoon sea salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder


  • 1.3 lbs chicken wings 12 wings, washed and dried thoroughly
  • 1/4 cup flour
  • 1 teaspoon lemon pepper seasoning


  • 4 tablespoons butter
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 2 tablespoons lemon juice
  • Garnish: parsley fresh lemon juice, cracked black pepper


  1. Preheat oven to 170 F.
  2. Zest lemons.
  3. Arrange lemon zest on a pan in a single layer.
  4. Bake for 15-20 minutes until dry.
  5. Crush lemon zest with your fingers until powdery.
  6. Place dried zest in a bowl (about 1 1/2 tablespoons worth) and add pepper, salt, garlic powder, and onion powder. (This is a mild lemon pepper seasoning. Taste and adjust seasoning to your liking.) Set aside.
  7. Drizzle chicken lightly with olive oil and toss with 1 teaspoon lemon pepper seasoning.
  8. Mix flour and 1/2 teaspoon lemon pepper seasoning in a bowl or paper bag.
  9. Add chicken and toss until chicken is lightly coated in flour.
  10. Place coated chicken on a plate and cover with plastic wrap.
  11. Refrigerate until ready to fry or at least for 30 minutes to allow the flour to absorb a bit.
  12. Heat peanut oil in a deep skillet (375 F). (I like to add a slice of onion and a clove of garlic to my oil, optional)
  13. Fry chicken (about 10 minutes) until golden brown.
  14. Let chicken drain on a cooling rack with paper towels underneath.
  15. While chicken is draining, quickly make lemon butter by melting butter in a large pot.
  16. Stir in pepper, salt, onion powder, and garlic powder. (add more seasoning if desired)
  17. Right before you add the chicken into the mixture stir in the lemon juice.
  18. Toss hot chicken into the lemon butter until coated.
  19. Place on a cooling rack and IMMEDIATELY sprinkle with the remaining lemon pepper seasoning on the top and bottom of the chicken.
  20. Garnish with parsley.

*optional* Before serving drizzle chicken with the juice of half a lemon, salt, and fresh black pepper. Let sit for a few minutes for lemon juice to absorb and enjoy!


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