Buffalo Wild Wings-Inspired Lemon Pepper Wings
These Buffalo Wild Wings-inspired lemon pepper wings are fried until golden and crisp, then tossed in a buttery lemon pepper sauce. They are tangy, peppery and ready in about 35 minutes.
This homemade version is lightly sauced rather than coated with a dry rub. Serve the wings immediately while the skin is still crisp, with extra lemon pepper seasoning or a drizzle of honey if you prefer a sweeter finish.
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A Quick Look At The Recipe
- A Quick Look at the Recipe
- ✅ Recipe: Buffalo Wild Wings-inspired lemon pepper wings
- 🍽️ Serves: 4
- ⏰ Ready in: About 35 minutes
- 🔥 Method: Deep-fried and tossed with a buttery lemon pepper sauce
- ⭐ Best tip: Pat the wings completely dry and fry them in batches for crispier skin
Lemon Pepper Wings Ingredients
You only need a few simple ingredients to make these lemon pepper wings. Keep in mind that lemon pepper seasoning varies by brand. Some blends contain much more salt than others, so taste the sauce before adding extra salt.
Chicken wings: Use separated flats and drumettes. The recipe appears to call for 20 wing pieces, which makes four servings of five pieces each.
Unsalted butter: Butter creates the rich base of the lemon pepper sauce. Skimming the foam helps give the sauce a smoother texture.
Lemon pepper seasoning: This provides the citrus and pepper flavor. Start with the smaller amount and add more to taste.
Canola or vegetable oil: You will need neutral oil for frying, plus two tablespoons for the sauce.
Salt: Add this carefully because the lemon pepper seasoning may already be salty.
Honey: Honey is optional. Mix it into the sauce to soften the tangy flavor, or drizzle a smaller amount over individual servings.
Extra lemon pepper seasoning: Sprinkle this over the coated wings if you want a stronger lemon pepper flavor.
Is This a Lemon Pepper Sauce or Dry Rub?
This recipe uses lemon pepper seasoning mixed with butter and oil, so it makes lightly sauced wings rather than dry-rub wings.
Buffalo Wild Wings also serves dry-seasoned and spicy lemon pepper variations. This homemade version is buttery, tangy and peppery, but it is not intended to recreate the spicy Hot Lemon Pepper flavor.
How to Separate Chicken Wings
WYou can buy chicken wings already separated into drumettes and flats, or separate whole wings at home.
Place the wing on a cutting board and locate the two joints. Use a sharp knife to cut through each joint, separating the drumette, flat and wing tip.
Save the wing tips for making chicken stock or discard them. If you prefer, you can also ask the butcher or grocery-store meat counter to separate the wings for you.
How to Make Lemon Pepper Wings
There are three main steps: frying the wings, preparing the buttery lemon pepper sauce and tossing everything together while the wings are still hot.
Frying the Chicken Wings
To make your wings, begin by heating the oil for frying. You can use either a large frying pan, deep fryer, or Dutch oven.
Dry your chicken wings by patting them while the oil is heating up. This will help prevent them from popping when you add them to the oil and create crispier skin.
When the oil is heated, add the chicken wings to the oil. You will probably need to work in batches, so you don’t overcrowd the pan or fryer.
Each batch will take about 12–15 minutes, flipping halfway through cooking. Cook the chicken wings until fully cooked or 165 °F or 74°C on an internal thermometer.
While the wings are frying, make the Buffalo Wild Wings lemon pepper wing sauce.
Buffalo Wild Wings Lemon Pepper Sauce
While the first batch of wings cooks, place the butter in a small saucepan and melt it over medium heat.
Remove the pan from the heat and skim the foam from the surface of the melted butter. Pour the butter into a heat-safe measuring glass and remove any additional foam that rises to the top.
Stir in the two tablespoons of oil and the lemon pepper seasoning. If you want a sweeter sauce, stir in the optional honey.
Refrigerate the sauce for five minutes, just until it begins to thicken. Do not leave it long enough for the butter to become firm.
Toss and Serve
Place the drained wings in a large bowl with a fitted lid. Once all the wings are cooked, stir the lemon pepper sauce and pour it over the hot wings.
Cover the bowl and carefully toss until all the wings are evenly coated.
Sprinkle the wings with additional lemon pepper seasoning for a tangier finish. If you did not add honey to the sauce, you can drizzle a little over individual servings.
Serve immediately while the wings are hot and crisp.
How to Keep the Wings Crispy
Pat the raw wings completely dry before frying and avoid overcrowding the pan. Let each batch drain for 2–3 minutes before adding it to the bowl.
Wait until all the wings are cooked before adding the sauce. Once coated, serve them immediately because the butter sauce will gradually soften the crispy skin.
Storage and Reheating
These wings are best served immediately after adding the lemon pepper sauce.
Refrigerate leftovers in a covered container for up to 3–4 days.
Reheat the wings in the oven or air fryer until hot and crisp. The microwave will warm them, but the skin will remain soft.
More Copycat Chicken Recipes
If you enjoy making restaurant favorites at home, try these oven-baked garlic Parmesan wings. You can also browse more Buffalo Wild Wings favorites to make at home or make these sticky honey garlic chicken wings when you want a sweeter wing recipe.
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Buffalo Wild Wings-Inspired Lemon Pepper Wings
Equipment
- Food thermometer
Ingredients
- ½ cup unsalted butter 113g
- ¼ cup honey (85 g) optional see notes
- 2 tablespoons oil (30 ml) Canola or Vegetable
- 1 ½ to 2 teaspoons lemon pepper seasoning
- ⅛ teaspoon salt
- 20 chicken wings pieces seperated into flats and drumettes
- Oil for Frying Canola or Vegetable
- Extra Lemon Pepper Seasoning
Instructions
- In a large frying pan, deep fryer, or Dutch oven heat the oil for frying
- While the oil heats, pat your chicken wings dry, this will prevent them from popping when you put them in the pan as well as creates a crispier skin.
- Once the oil is hot, add the chicken wings in batches and cook until cooked through or 165° internally on an instant read thermometer. Cook the wings in batches so you don't overcrowd the pan. Each batch should take about 12-15 minutes, turning the wings halfway through.
- While the wings are cooking, begin making the clarified butter for the sauce. Place the butter in a pot over medium heat and melt.
- Once the butter is melted, remove from the heat and skim the foam from the top of the butter.
- Pour the butter into a measuring cup.
- Add the 2 Tablespoons of oil and the lemon pepper seasoning to the butter.
- Place the lemon pepper butter sauce in the fridge to thicken a bit.
- As the chicken finishes cooking, drain on a paper towel for 2-3 minutes and place in a large mixing bowl.
- Once all of the wings are fully cooked and added to the bowl, give the lemon pepper sauce a stir to combine and pour over the wings.
- Toss the wings in the lemon pepper sauce until fully coated.
- Sprinkle on extra lemon pepper seasoning for extra lemony flavor or add a drizzle of honey for added sweetness depending on your preference.
- Enjoy immediately!
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