Easy Fried Lemon Pepper Wings Recipe (Better than Wingstop)

Ingredients

• 2 lb Chicken Wings (whole wings, washed and cut into drumette and flat pieces)
• 2 tbsp All-Purpose Chicken Seasoning (Montreal style blend)
• 1 tbsp Herb and Garlic Marinade (Laurie's brand or any herb‑garlic blend)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Allspice (ground old‑spice seeds)
• 2 large Eggs (beaten)
• 1 tbsp Lemon Juice (freshly squeezed, seeds strained)
• 1 cup Buttermilk (if unavailable, mix 1 cup milk with 1 tbsp white vinegar and let sit 5 minutes)
• 1.5 tbsp Lemon Zest (fresh zest, plus extra 1 tbsp for sauce)
• 2 tbsp Unsalted Butter (cut into pieces)
• 2 Garlic Cloves (minced)
• 1 small Shallot (diced)
• 2 tbsp Fresh Parsley (chopped)
• 1 pinch Cajun Seasoning
• 1 cup All-Purpose Flour (lightly seasoned with paprika, onion powder, garlic powder, pepper, and salt)
• 4 cup Canola Oil (for deep frying, high smoke point)
• 2 tbsp Parmesan Cheese (freshly grated, optional)
• 2 tbsp Sweet Chili Sauce (for drizzling, optional)

Instructions

1. Prepare and Marinate the Wings

   Wash the chicken wings, pat dry, and cut each whole wing into drumette and flat pieces. In a large mixing bowl combine the all‑purpose chicken seasoning, herb‑garlic marinade, garlic powder, onion powder, paprika, black pepper, allspice, beaten eggs, lemon juice, buttermilk, and 1.5 tbsp fresh lemon zest. Add the wing pieces, toss to coat, cover, and refrigerate for 45 minutes to 1 hour.

   Time: PT15M

2. Make the Lemon‑Butter Sauce

   While the wings marinate, zest another lemon (about 1 tbsp zest) and set aside. Mince garlic cloves, dice the shallot, and chop parsley. In a small saucepan melt 2 tbsp unsalted butter over low heat. Add the shallot and garlic; sauté until golden brown. Stir in herb‑garlic seasoning, a pinch of black pepper, a pinch of Cajun seasoning, a dash of paprika, and a pinch of the all‑purpose chicken seasoning. Keep heat low, then add 1 tbsp lemon juice and the fresh lemon zest (strained). Finish with chopped parsley, remove from heat, and keep warm.

   Time: PT10M

   Temperature: Low

3. Season the Flour Coating

   In a shallow bowl combine 1 cup all‑purpose flour with a pinch of paprika, onion powder, garlic powder, black pepper, and salt. Mix well.

   Time: PT5M

4. Dredge the Marinated Wings

   Remove wings from the refrigerator. One batch at a time, dip each wing into the seasoned flour, shaking off excess. Place coated wings on a wire rack to rest for a few minutes.

   Time: PT5M

5. Fry the First Batch

   Heat 4 cups canola oil in a large pot to about 350°F (175°C). Carefully add the first batch of coated wings, being careful not to overcrowd the pot. Fry for 6‑8 minutes, turning once, until the wings are golden brown and the internal temperature reaches 165°F (74°C). Remove with tongs and drain on paper towels.

   Time: PT8M

   Temperature: 350°F

6. Fry Remaining Batches

   Repeat the frying process with the remaining wings, maintaining oil temperature.

   Time: PT8M

   Temperature: 350°F

7. Toss Wings in Sauce

   Re‑warm the lemon‑butter sauce briefly if it has cooled. Transfer all fried wings to a large bowl, pour the warm sauce over them, and toss gently until evenly coated.

   Time: PT5M

   Temperature: Low

8. Finish and Serve

   Place the sauced wings on a serving platter. Sprinkle with optional grated Parmesan, drizzle with sweet chili sauce if desired, and garnish with extra fresh parsley and lemon wedges.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

20g

Fiber

1g