Copycat Wing Stop Lemon Pepper Wings Recipe

Learn how to make the best homemade copycat Wing Stop lemon pepper wings with this easy baking recipe. Achieve that signature crispy exterior and zesty lemon-pepper flavor without deep frying. Perfect for game day snacking or as an impressive appetizer that tastes just like the famous restaurant version!

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

40 mins

Serves:

24 wings (6 servings)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">1.5 kg chicken wings (drummettes and flats)</li> <li class="ingredients-single-item">2 tbsp baking powder</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li> <li class="ingredients-single-item">60 g unsalted butter, melted</li> <li class="ingredients-single-item">Zest from 3 lemons</li> <li class="ingredients-single-item">2 tbsp fresh lemon juice</li> <li class="ingredients-single-item">1 tbsp olive oil</li> <li class="ingredients-single-item">3 tbsp lemon pepper seasoning</li> <li class="ingredients-single-item">1 tsp garlic powder</li> <li class="ingredients-single-item">1 tsp onion powder</li> <li class="ingredients-single-item">1/2 tsp dried parsley</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 312 calories

🥑 Fat: 21 g

🧈 Saturated Fat: 8 g

🍞 Carbohydrates: 6 g

🍭 Sugar: 0 g

🍗 Protein: 25 g

🫀 Cholesterol: 85 mg

🧂 Sodium: 580 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Wire rack</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Microplane zester</li> <li class="equipment-single-item">Paper towels</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Pat the chicken wings completely dry with paper towels. This crucial step removes excess moisture that would prevent the wings from crisping properly in the oven. Place the wings in a large bowl. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a small bowl, combine the baking powder, salt, and black pepper. Sprinkle this mixture over the wings and toss until evenly coated. The baking powder creates a chemical reaction during baking that helps break down proteins in the chicken skin, resulting in that coveted crispy texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Arrange the wings on a wire rack set over a baking sheet, making sure they're not touching. Place in the refrigerator, uncovered, for at least 1 hour (or overnight if possible). This air-drying process further removes moisture from the skin and ensures maximum crispiness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 220°C. Position the rack in the middle of the oven. Leave the wings on their rack while the oven preheats. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Bake the wings for 30 minutes, then flip them over and continue baking for another 10 minutes or until they're golden brown and the internal temperature reaches 74°C when tested with a meat thermometer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> While the wings are baking, prepare the lemon pepper sauce. In a large bowl, combine the melted butter, lemon zest, lemon juice, olive oil, lemon pepper seasoning, garlic powder, onion powder, and dried parsley. Whisk until well combined. The butter creates a rich base that helps the seasonings adhere to the wings. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Once the wings are done baking, transfer them immediately to the bowl with the lemon pepper sauce. Gently toss until all wings are evenly coated. The hot wings will help the butter sauce melt and cling perfectly to each piece. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Transfer the coated wings to a serving platter and sprinkle with additional lemon zest and a touch of lemon pepper seasoning for an extra burst of flavor. Serve immediately while hot and crispy for the authentic Wing Stop experience! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Copycat Wing Stop Lemon Pepper Wings Recipe?

This recipe requires chicken wings, baking powder, salt, pepper, unsalted butter, fresh lemons (for zest and juice), olive oil, lemon pepper seasoning, garlic powder, onion powder, and dried parsley. The baking powder is key for achieving crispy skin without frying.

How to cook Copycat Wing Stop Lemon Pepper Wings Recipe at home?

Learn how to cook Copycat Wing Stop Lemon Pepper Wings by patting wings dry, coating them with baking powder mixture, air-drying in the refrigerator, then baking at 220°C for 40 minutes total (flipping halfway). The secret is tossing the hot crispy wings in a buttery lemon-pepper sauce for that authentic Wing Stop flavour without deep frying.

Why is baking powder essential for crispy baked wings?

Baking powder is the secret weapon for crispy wings because it raises the skin's pH level, breaking down proteins and facilitating browning. It also creates tiny bubbles on the skin's surface that crisps up during baking, mimicking the texture of deep-fried wings without the excess oil.

What's the best way to ensure lemon pepper wings have maximum flavour?

For maximum lemon pepper flavour, use fresh lemon zest rather than bottled juice, toss wings in the sauce while they're still hot from the oven, and allow the wings to rest briefly after coating to absorb the flavours. Adding a final sprinkle of fresh zest before serving provides an aromatic boost.

Can I make lemon pepper wings in an air fryer instead of baking them?

Yes! Air fryers are excellent for wings. Cook at 190°C for about 20-25 minutes, shaking the basket halfway through. You'll get the same crispy texture in less time than conventional baking. Just ensure you don't overcrowd the basket, which may require cooking in batches.

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