Oven Instructions
- Preheat oven to 425°F.
- Toss wings with flour and baking powder. …
- Toss wings with olive oil, lemon pepper, lemon zest, and garlic.
- Line a pan with foil and top with a baking rack. …
- Bake wings 20 minutes, flip and bake an additional 15 minutes or until crisp.
Crispy Baked Lemon Pepper Wings
This is the most popular recipe on this site and it couldn’t be easier! Be sure to watch the video at the top of the post for visual directions if you have questions.
Prep: 5min
Total: 1h5min
Nutrition Facts: calories 776 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 219 milligrams cholesterol, Fat 68 grams fat, Fiber 1 grams fiber, Protein 45 grams protein, Saturated Fat 19 grams saturated fat, Sodium 280 milligrams sodium, Trans Fat 1 grams trans fat
Ingredients:
- 4 lb chicken wings
- 1/4 cup avocado oil (can also use canola)
- 1/4 cup butter, melted
- 2 tablespoons lemon-pepper seasoning
Instruction:
- Preheat the oven to 400F.
- Toss chicken wings and oil. Place wings on a wire rack set on a baking sheet, taking care not to crowd wings. Bake for 50-60 minutes or until golden brown and crispy.
- Remove wings from the oven. Mix melted butter and lemon-pepper seasoning and brush liberally onto wings (stir butter mixture as you go to make sure you have plenty of seasoning for each wing).
- Place on a platter and serve immediately.
Easy Lemon Pepper Wings Recipe | Wingstop Copycat
FAQ
What is lemon pepper sauce made of?
The lemon pepper sauce is made with butter, lemon pepper seasoning, lemon (juice and zest), honey, and hot sauce.
Is Wingstop lemon pepper dry or wet?
Lemon Pepper
This dry rub is the ultimate gateway flavor.
How do you get flavor to stick to wings?
If you are wondering how to get a dry rub to stick to the wings, the key is to drizzle the naked wings with a little vegetable oil before smothering them with the seasoning blend.
Why soak chicken wings in water and baking soda?
Briefly soaking meat in a solution of baking soda and water raises the pH on the meat’s surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it’s cooked.
