If you love buffalo wings and lemon pepper wings, why not have the best of both worlds? These Hot Lemon Pepper Wings bring that buttery, spicy buffalo heat and mash it up with the zesty, tangy kick of lemon pepper. We’re talking crispy wings tossed in a buttery hot sauce, fresh lemon juice, and plenty of lemon zest to really make it pop. It’s that perfect combo of heat, tang, and flavor that’ll have you licking your fingers clean. Ideal for game day, dinner, or honestly, just because you’re craving wings. Off the Chain!
Why You Will Love These Hot Lemon Pepper Wings
These Hot Lemon Pepper Wings are the ultimate crowd-pleaser. The crispy, golden exterior holds a juicy, tender inside that’s Off the Chain! The unique blend of spicy hot sauce and tangy lemon pepper seasoning is the perfect combo. Whether you’re serving them as an appetizer or a main dish, these wings will be the star of your meal. Plus, they’re easy to make and can be customized to your liking.
What You Need to Make Hot Lemon Pepper Wings
To make these wings, you’ll need a few key ingredients for both the marinade and dredge. Here’s a breakdown of what to grab but you can scroll to the bottom for the full written recipe:
- Marinade Ingredients:
- Avocado oil or vegetable oil for a binder.
- Kosher Salt and pepper to taste.
- Mustard powder, onion powder, garlic powder, paprika, and lemon pepper seasoning for a delicious and spicy kick.
- Buttermilk for that rich, tenderizing marinade.
- Hot sauce to add heat and spice.
- Dredge Ingredients:
- All-purpose flour, corn or potato starch for a crispy, golden crust.
- Baking powder to help the wings crisp up beautifully.
- Buffalo Sauce Ingredients:
- Butter, hot sauce, lemon juice, lemon zest, garlic powder, and lemon pepper seasoning to create a tangy and spicy sauce to coat the wings.
- Oil:
- Avocado oil or vegetable oil for a neutral, high-heat oil to fry your wings to crispy perfection.
How to Make Hot Lemon Pepper Wings:
1. Prepare the Marinade:
- Add a tablespoon of oil to the wings as a binder.
- Season the wings with salt, pepper, mustard powder, onion powder, garlic powder, paprika, and lemon pepper seasoning.
- Pour in the buttermilk and hot sauce, making sure the wings are fully submerged.
- Let the wings marinate for at least 30 minutes to soak up all the flavors.
2. Make the Buffalo Sauce:
- In a pot over medium-low heat, combine the butter, hot sauce, lemon juice, lemon zest, garlic powder, and lemon pepper seasoning.
- Allow the sauce to simmer for about 5-7 minutes, stirring occasionally. Let it thicken slightly while the flavors meld together.
3. Prepare the Dredge:
- In a large bowl, mix together the all-purpose flour, corn or potato starch, and baking powder. This will create a light, crisp coating for the wings.
4. Dredge the Wings:
- Shake off any excess buttermilk from the wings.
- Coat the wings in the flour dredge, pressing gently to ensure it sticks evenly to the wings.
5. Fry the Wings:
- Heat oil in a deep fryer or large pot to 350°F.
- Carefully place the coated wings into the hot oil and fry until they’re golden brown and crispy, about 8-10 minutes.
- Use a meat thermometer to check that the internal temperature reaches 165°F.
- Remove the wings and drain on a paper towel-lined plate or a baking rack.
6. Toss the Wings in Buffalo Sauce:
- Place the fried wings in a large bowl and pour the buffalo sauce over them.
- Toss the wings to coat them evenly in the sauce.
7. Serve and Garnish:
- Serve your wings hot and garnish with additional lemon pepper seasoning for an extra punch of flavor.
Tips for Making Perfect Hot Lemon Pepper Wings:
- Marinate Longer for Extra Flavor: If you have the time, marinate the wings for a few hours or even overnight. The longer they marinate, the more flavor they’ll have.
- Ensure the Oil is Hot Enough: For crispy wings, make sure the oil is at the right temperature (350°F). Too hot, and the wings will burn; too cold, and they’ll absorb too much oil.
- Go Naked: If you prefer these wings without breading, you can make them naked just omit the buttermilk and flour mixture. Add just a little cornstarch to the wings.
Don’t overcrowd: Fry in batches if needed. Do not overcrowd the pan or the oil with cool down and wings will lose crispness.
Hot Lemon Pepper Wings
Ingredients
- Oil for frying
For the Marinade:
- 2-2.5 lbs chicken wings
- 1 tbsp avocado oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp mustard powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp unsalted lemon pepper seasoning if salted, omit the other salt
- 1/4 cup buttermilk
- 2 tbsp hot sauce
For the Dredge:
- 2 cup all-purpose flour
- 1 cup corn or potato starch
- 2 tbsp baking powder
For the Buffalo Sauce:
- 3 tbsp butter
- 3/4 cup hot sauce
- 2 tsp lemon juice
- Zest of 1/2 lemon
- 1 tsp garlic powder
- 1 tsp unsalted lemon pepper seasoning
Instructions
- Season wings with oil, salt, pepper, mustard powder, onion powder, garlic powder, paprika, and lemon pepper seasoning. Pour in buttermilk and hot sauce. Let marinate for at least 30 minutes.
- In a pot, simmer the buffalo sauce ingredients over medium-low heat for 5-7 minutes.
- Mix dredge ingredients (flour, starch, and baking powder) and coat marinated wings in the flour mixture.
- Heat oil to 350°F and fry wings until golden and crispy (8-10 minutes). Internal temp should be 165°F.
- Toss fried wings in a large bowl with the buffalo sauce.
- Serve immediately, topped with more lemon pepper seasoning.
