Copy Cat Buffalo Wild Wings Lemon Pepper Wings
If you’re a fan of take-out chicken wings, you’ll want to try this recipe for Lemon Pepper Wings. This dish is the perfect combination of crispy wings with a tangy and slightly sweet lemon pepper sauce. It’s perfect for those who love a little bit of spice in their food but don’t want to be overwhelmed by it. The recipe is easy to follow and takes only 35 minutes to make, so it’s perfect for a quick and tasty meal.
Prep Time: 5 mins Cook Time: 12-15 mins per batch (30 mins) Total: 35 mins
Equipment Needed for Lemon Pepper Wings:
For this recipe, you’ll need a Frying Pan, Deep Fryer, or Dutch Oven, paper towels for draining, a measuring glass, and a large bowl with top
Ingredients needed for Lemon Pepper Wings:
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup honey (optional*) see notes
- 2 tablespoons oil (canola or vegetable)
- 1 1/2-2 teaspoons lemon pepper seasoning
- 1/8 teaspoon salt
- Vegetable oil for frying
- 20 chicken wings (separated)
- Extra Lemon pepper
Instructions for the Wings:
- Begin heating up your oil.
- Pat all of your chicken dry * See Notes
- Once the oil is hot, begin frying your first batch (don’t overcrowd the pan). Each batch takes about 12-15 mins, turning the wings halfway through.
- While the first batch is cooking, start making the clarified butter for our sauce.
- Make clarified butter: Start by placing the butter in a pot and melting it over medium heat. Once it melts, remove from heat and scrape the foam from the top of the butter. After getting as much as you can out, pour the clarified butter into a measuring glass. (scoop out any foam that floats to the top). Add in the oil and lemon pepper (and honey if you want to cut the tang). Place in the fridge for 5 mins; it will begin to thicken.
- Drain the chicken on paper towels after it is done and place it into a large bowl after 2-3 mins.
- Fry off all the wings and then add them to the bowl.
- Give the lemon pepper sauce a good mix and pour it over the hot chicken.
- Place the top on the bowl and toss the chicken to make sure it’s all fully coated.
- Sprinkle on extra lemon pepper seasoning or honey, depending on if you prefer it tangy or a little sweeter and enjoy.
Notes:
- Not patting the chicken dry increases your chances of being popped by hot oil and decreases the likelihood of crispy skin.
- If you have people eating the wings who don’t like overly tart lemon pepper wings, you can cut the tang by adding honey to the sauce or drizzling it directly onto the chicken.
FAQs:
Can I bake the chicken wings instead of frying them?
Yes, you can bake the wings instead of frying them. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the wings on the baking sheet and bake for 45-50 minutes, turning them halfway through. The baking time may vary depending on the size of your wings, so keep an eye on them and adjust the cooking time accordingly.
Can I make the lemon pepper sauce in advance?
Yes, you can make the sauce in advance. Once you have mixed the clarified butter, oil, and lemon pepper, you can store it in an airtight container in the refrigerator for up to 5 days. When you’re ready to use it, simply reheat it on the stove or in the microwave.
Can I use other spices instead of lemon pepper seasoning?
Yes, you can use other spices instead of lemon pepper seasoning if you prefer. Some great options include garlic powder, smoked paprika, or even a spicy cayenne pepper blend. Feel free to experiment and find your favorite flavor combination!
How can I store leftovers?
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven or microwave until heated through.
What can I pair with lemon pepper wings?
Lemon pepper wings pair well with a variety of side dishes such as french fries, coleslaw, or a simple green salad. For drinks, try pairing them with a cold beer or refreshing lemonade.
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This recipe for Lemon Pepper Wings is a must-try for anyone who loves a little bit of tang and a lot of flavor. It’s easy to make, and the tangy sauce will have you licking your fingers clean. Whether you’re making them for a quick dinner or a game-day snack, these wings are sure to be a hit. Don’t forget to share the recipe and subscribe to our blog for more delicious recipes like this one. Happy cooking!
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Copy Cat Buffalo Wild Wings Lemon Pepper Wings
Equipment
- For this recipe, you’ll need a Frying Pan, Deep Fryer, or Dutch Oven, paper towels for draining, a measuring glass, and a large bowl with top
Ingredients
- 1/2 cup unsalted butter 1 stick
- 1/4 cup honey optional* see notes
- 2 tablespoons oil canola or vegetable
- 1 1/2-2 teaspoons lemon pepper seasoning
- 1/8 teaspoon salt
- Vegetable oil for frying
- 20 chicken wings separated
- Extra Lemon pepper
Instructions
- Begin heating up your oil.
- Pat all of your chicken dry * See Notes
- Once the oil is hot, begin frying your first batch (don’t overcrowd the pan). Each batch takes about 12-15 mins, turning the wings halfway through.
- While the first batch is cooking, start making the clarified butter for our sauce.
- Make clarified butter: Start by placing the butter in a pot and melting it over medium heat. Once it melts, remove from heat and scrape the foam from the top of the butter. After getting as much as you can out, pour the clarified butter into a measuring glass. (scoop out any foam that floats to the top). Add in the oil and lemon pepper (and honey if you want to cut the tang). Place in the fridge for 5 mins; it will begin to thicken.
- Drain the chicken on paper towels after it is done and place it into a large bowl after 2-3 mins.
- Fry off all the wings and then add them to the bowl.
- Give the lemon pepper sauce a good mix and pour it over the hot chicken.
- Place the top on the bowl and toss the chicken to make sure it’s all fully coated.
- Sprinkle on extra lemon pepper seasoning or honey, depending on if you prefer it tangy or a little sweeter and enjoy.
