Wingstop Copycat Lemon Pepper Wings

• 1 cup all-purpose flour
• 1 tsp kosher salt
• black pepper, flaked
• 4½ lb chicken wings
• 12 tbsp butter
• 3 lemon
• salt-free lemon pepper seasoning, to taste
• fresh parsley, chopped

Preparation

1. Step 1

   3:55
   Combine the all-purpose flour, kosher salt, and black pepper in a large bowl. Whisk until evenly blended, allowing the pepper flakes to be visible throughout the mixture.
   Doneness — golden brown
2. Step 2

   4:40
   Working one piece at a time, coat each chicken wing in the flour mixture, then shake off any excess flour by banging it against the side of the bowl. Place the coated wings on a cooling rack. Repeat until all wings are coated.
   Doneness — coated
3. Step 3 · 350°F / 177°C · 5-7 min

   6:16
   Heat your deep fryer to 350°F. Carefully add the coated wings and fry for 5 to 7 minutes, watching for a golden brown color. Remove when properly colored and let drain on the cooling rack.
   Doneness — golden brown
4. Step 4 · 350°F / 177°C · 10 min

   7:58
   Transfer the fried wings to the oven and bake for 10 minutes to ensure they are cooked through. Meanwhile, prepare the lemon pepper butter sauce.
   Doneness — cooked through
5. Step 5

   8:12
   Melt the butter in a saucepan. Squeeze fresh lemon juice through your fingers to catch any seeds, adding the juice to the melted butter. Sprinkle in the salt-free lemon pepper seasoning and stir to combine.
6. Step 6

   9:27
   Place the hot wings in a large bowl. Pour the lemon pepper butter sauce over the wings and toss to coat evenly. Use a fine grater to add fresh lemon zest over the wings, then toss again. Garnish with chopped fresh parsley and serve immediately.
7. Step 7

   10:59
   Plate the lemon pepper wings and serve hot. These wings are fully sauced and do not require additional dipping sauce.