Wingstop Lemon Pepper Wings
Dry rubbed, not sauced. Crispy skin. The lemon pepper ratio is key. These wings are the Wingstop signature — tossed in a dry lemon pepper seasoning while still hot from the fryer so the rub sticks to
Ingredients
- 2 pounds chicken wings (flats and drumettes separated)
- oil for frying (or baking powder method for oven)
- lemon pepper rub (recipe above)
- 2 tablespoons melted butter
Method
Fried method
- Pat wings completely dry. Fry in 375°F oil for 10-12 minutes until golden and crispy. Internal temperature should be 165°F. Remove to a large bowl, add melted butter, and toss. Add the lemon pepper rub and toss again until every wing is coated. The butter helps the rub stick and adds richness.
Oven method
- Toss wings with 1 tablespoon baking powder and 1 teaspoon salt. Place on a wire rack over a baking sheet. Bake at 425°F for 45-50 minutes, flipping halfway, until the skin is crispy. Toss with butter and rub while hot.