Binging with Babish: Lemon Pepper Wet from Atlanta
Binging with Babish: Lemon Pepper Wet from Atlanta is a medium American recipe that serves 4. 250 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 13 hrs 50 min | Cook: 1 hr 5 min | Total: 15 hrs 25 min
Cost: $14.84 total, $3.71 per serving
Ingredients
- 2 pounds Chicken Wings (whole, tips removed and saved for stock)
- 2 teaspoons Baking Powder (aluminum‑free)
- 2 teaspoons Kosher Salt
- 3 Lemons (zested only)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 0.5 teaspoon Granulated Sugar
- 0.5 teaspoon Celery Salt
- 1 teaspoon Black Pepper (freshly ground)
- 2 sticks Unsalted Butter (for clarifying (1 cup))
- 2 quarts Vegetable Oil (for deep‑frying, high smoke point)
- 1/3 cup Frank's RedHot Sauce
- 1/2 cup Blue Cheese Dressing (store‑bought or homemade)
Instructions
Break Down the Wings
If the wings are whole, cut through the joint to separate the drumette, flat, and tip. Save the tips for stock.
Time: PT10M
Dry‑Brine with Baking Powder
In a large bowl combine the wings with 2 tsp baking powder and 2 tsp kosher salt. Toss until evenly coated.
Time: PT5M
Arrange for Overnight Drying
Place a wire rack on a rimmed baking sheet. Spread the wings in a single layer, skin side up. Refrigerate uncovered overnight (at least 12 hours).
Time: PT12H
Make Homemade Lemon‑Pepper Seasoning (Optional)
Zest three lemons onto a parchment‑lined sheet. Bake on the lowest oven setting (≈170 °F/75 °C) for 45‑70 minutes until completely dry. Cool, then grind the dried zest in a food processor with garlic powder, onion powder, sugar, celery salt, and black pepper. Store in an airtight jar.
Time: PT1H15M
Temperature: 170°F
Clarify Butter
Melt 2 sticks (1 cup) unsalted butter in a saucepan over medium heat. Once the foam subsides and the milk solids settle, skim the foam, then carefully pour the clear liquid through a fine mesh sieve lined with cheesecloth into a heat‑proof container.
Time: PT10M
Temperature: medium heat
Prepare Buffalo Sauce
Whisk together 2 parts Frank’s RedHot sauce with 1 part melted butter (use some of the clarified butter). Set aside.
Time: PT2M
Bake the Air‑Dried Wings
Preheat the oven to 450 °F (232 °C). Place the refrigerated wings on the rack and bake for 45 minutes, turning once halfway through.
Time: PT45M
Temperature: 450°F
Fry the Remaining Wings (Optional)
Heat vegetable oil in a deep fryer or heavy pot to 375 °F (190 °C). Fry the wings for about 10 minutes, or until golden and crisp. Drain on a wire rack.
Time: PT10M
Temperature: 375°F
Season the Hot Wings
Immediately after baking or frying, toss the hot wings in a large bowl with the lemon‑pepper seasoning (or store‑bought) and then drizzle with the buffalo sauce (or clarified butter for the American Deli style). Mix until evenly coated.
Time: PT5M
Serve
Plate the wings and serve with blue‑cheese dressing on the side. Enjoy while hot for maximum crunch.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 5 g
- Fat
- 18 g
- Fiber
- 0 g
Dietary info: Contains dairy, Contains gluten (if non‑gluten‑free baking powder)
Allergens: Milk (butter)
Ingredient Substitutions
- Instead of Unsalted Butter: Ghee
- Instead of Vegetable Oil: Canola oil
- Instead of Blue Cheese Dressing: Ranch dressing
Equipment Needed
- Sharp Chef's Knife
- Mixing Bowl
- Rimmed Baking Sheet
- Wire Rack
- Parchment Paper
- Food Processor or Spice Grinder
- Fine Mesh Sieve
- Cheesecloth
- Saucepan
- Deep Fryer or Heavy‑Bottomed Pot
- Instant‑Read Thermometer
- Tongs
- Oven
- Refrigerator
Critical Steps — Do Not Skip
- Dry‑brining with baking powder and refrigerating overnight for skin crispness
- Clarifying butter to remove milk solids
- Tossing wings while still hot to ensure seasoning adhesion
Chef Tips from the Video
- Use aluminum‑free baking powder for best crispness.
- If you can’t find celery salt, a pinch of ground celery or a dash of Worcestershire sauce adds a similar depth.
- For extra heat, add a splash of hot sauce to the clarified butter before tossing.
Troubleshooting
Wings are soggy after baking
Make sure the wings were thoroughly dried in the fridge and that the oven is fully pre‑heated to 450°F. Avoid covering the wings while they bake.
Seasoning falls off when tossing
Toss the wings immediately after removing them from the heat while they are still steaming hot.
Butter burns while clarifying
Keep the heat on medium and skim off foam promptly. Remove from heat as soon as the milk solids settle at the bottom.
Storage
Refrigerator: Store cooked wings in an airtight container for up to 3 days. Reheat in a 350°F oven to retain crispness.
Freezer: Freeze uncooked, dry‑brined wings on a tray before transferring to a zip‑top bag; up to 2 months. Thaw overnight before cooking.
Room temperature: Do not leave cooked wings at room temperature for more than 2 hours.
Make-Ahead Tips
- Dry‑brine and refrigerate wings up to 24 hours ahead.
- Homemade lemon‑pepper seasoning stores well for several weeks.
- Clarified butter can be made ahead and kept refrigerated for up to a week.
Frequently Asked Questions
What is the cultural significance and history of Lemon Pepper Wet wings in Atlanta cuisine?
Lemon Pepper Wet wings originated at J.R. Crickets, a popular Atlanta restaurant featured on the TV show "Atlanta." The dish blends the Southern love of fried chicken with a bright lemon‑pepper rub and a wet buffalo‑style sauce, becoming a staple of Atlanta’s bar‑food scene.
What are the traditional regional variations of Lemon Pepper Wet wings in Southern cuisine?
In Atlanta the classic version uses a lemon‑pepper rub and a buffalo‑style sauce, while some local spots replace the buffalo sauce with clarified butter for a richer, less spicy profile. Occasionally, a touch of honey or hot sauce is added for extra flavor.
How is Lemon Pepper Wet traditionally served in Atlanta restaurants?
The wings are typically served hot, tossed in the wet sauce, and presented on a platter with a side of blue‑cheese dressing and celery sticks. They are meant to be eaten immediately to preserve the crisp skin.
During what occasions are Lemon Pepper Wet wings traditionally enjoyed in Atlanta culture?
They are a popular late‑night snack after bars, a game‑day staple during football season, and often appear on brunch menus as a hearty finger food.
What makes Lemon Pepper Wet wings special in Southern cuisine?
The combination of a dry‑brine with baking powder for extreme crispness, a bright homemade lemon‑pepper seasoning, and a wet buffalo‑style glaze creates a texture contrast that’s uniquely Southern—crunchy outside, juicy inside, with a tangy‑spicy finish.
What are the authentic traditional ingredients for Lemon Pepper Wet wings versus acceptable substitutes?
Authentic ingredients include fresh chicken wings, lemon zest, garlic and onion powder, celery salt, black pepper, baking powder, kosher salt, clarified butter, and Frank’s RedHot sauce. Substitutes can be ghee for clarified butter, regular butter (though it won’t be as clear), and any hot sauce of similar heat level.
What other Southern dishes pair well with Lemon Pepper Wet wings?
They pair beautifully with classic Southern sides such as coleslaw, potato salad, fried pickles, mac and cheese, or a simple buttered biscuit. A cold beer or sweet tea balances the heat.
How has Lemon Pepper Wet evolved over time in Atlanta’s food scene?
Originally a simple wet wing at J.R. Crickets, the dish has spread to food trucks and upscale bars, with variations that swap buffalo sauce for clarified butter, add honey, or incorporate smoked paprika. The homemade lemon‑pepper blend has also become more popular as home cooks seek the authentic flavor.
What are the most common mistakes to avoid when making Lemon Pepper Wet wings?
Common errors include not drying the wings long enough, using regular baking soda instead of baking powder, over‑seasoning with salty lemon‑pepper mixes, and tossing the wings after they have cooled, which causes the sauce to slide off.
Why does this Lemon Pepper Wet recipe use baking powder instead of baking soda?
Baking powder raises the pH slightly and lowers the temperature at which the Maillard reaction begins, creating a golden‑brown crust without burning the skin, whereas baking soda can give a metallic taste and uneven browning.
Can I make Lemon Pepper Wet wings ahead of time and how should I store them?
Yes. You can dry‑brine and refrigerate the wings overnight, then bake or fry them up to a day ahead. Store cooked wings in an airtight container in the refrigerator and reheat in a 350°F oven to regain crispness before tossing with the sauce.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish specializes in recreating iconic dishes from movies, TV shows, and pop culture, while also exploring classic comfort foods and culinary techniques with clear, step‑by‑step tutorials.
How does the YouTube channel Binging with Babish's approach to Southern cuisine differ from other cooking channels?
Binging with Babish blends pop‑culture references with rigorous technique, often adding scientific explanations (like the use of baking powder for crispness) that many Southern‑focused channels skip, giving viewers both entertainment and a deeper understanding of the cooking process.
Last updated: August 30, 2026
