Copycat Wing Stop Lemon Pepper Wings Recipe

<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>

<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>

<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>