Copycat Wingstop Lemon Pepper Wings Recipe

If you’ve ever unboxed a steaming tray of wings and felt that hit of citrus and cracked black pepper rise into the air, you know exactly what these Copycat Wingstop Lemon Pepper Wings are all about. They’re crisp, bold, and impossibly addictive, coated in that dry rub that somehow tastes buttery without being wet, bright without being sour. Whether you’re craving them on a lazy game-day afternoon or recreating a late-night drive-thru run in your kitchen, this recipe delivers that unmistakable Wingstop flavor, hot and homemade.

These wings are hand-tossed after frying, air frying, or baking, then finished with a DIY lemon-pepper blend that hits all the right notes, tangy, peppery, a little savory, and full of flavor. You can go classic dry-rub style, or take the Atlanta route and do it “lemon pepper wet” with a melted butter twist. Either way, this recipe gives you that shop-level flavor at home in less than an hour.

How to make Copycat Wingstop Lemon Pepper Wings

Start by prepping your wings. Whether you’re deep frying, air frying, or baking, make sure they’re dry for max crisp. While they cook, whip up your seasoning blend with lemon peel, black pepper, salt, garlic, onion, citric acid, and a whisper of MSG if you want to match the fast-food magic. Then toss your hot wings in a touch of clarified butter or oil and dust them with seasoning until every piece sparkles. For an optional heat hit, mix in a splash of buffalo sauce to make a “Hot Lemon” style like Wingstop’s seasonal favorite.

Nutrition facts (per 10-piece serving, classic)

Calories: 1,200
Total Fat: 80 g
Saturated Fat: 20 g
Carbohydrates: 3 g
Sodium: 2,100 mg
Protein: 100 g

Note: Values vary by size and method. Based on classic fried wings with rub and clarified butter toss.

Ingredients (makes 4 servings)

Prep Time: 20 minutes
Cook Time: 25–45 minutes
Total Time: 50–65 minutes
Servings: 4 (2 lbs wings)

Chicken

• 2 lbs chicken wings (drumettes and flats), patted dry
• 1½ tsp kosher salt
• ½ tsp baking powder (only for oven or air fryer method)

Lemon Pepper Rub (makes ~6 tbsp)

• 2 tbsp coarse ground black pepper
• 1 tbsp dried lemon peel granules (or dried fresh lemon zest)
• 2 tsp citric acid powder
• 1½ tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sugar
• ½ tsp MSG (optional but recommended)

For Tossing

• 1½ tbsp clarified butter, ghee, or neutral oil
  (For wet wings, double this and add 2 tbsp hot sauce)

Tools you’ll need

• Large mixing bowl
• Fryer or oven with wire rack
• Tongs and paper towels
• Mortar and pestle or spice grinder
• Measuring spoons
• Air fryer (optional)
• Instant-read thermometer

Instructions

Step 1: Prep the Wings

Pat your wings dry with paper towels. Toss them with kosher salt and baking powder (if using). Let them rest on a tray for 20 minutes to dry out the skin.

Step 2: Choose your Cooking Method

Deep Fry (Most Authentic):
Heat oil to 350°F. Fry wings in batches for 8–10 minutes, until golden and 175°F inside. Drain on a rack.

Air Fryer (Crisp & Clean):
Air fry at 400°F for 24 minutes, flipping halfway through. Skin should be crackly and brown.

Oven Baked (Crowd-Friendly):
Bake at 450°F on a rack-lined sheet for 45–50 minutes, flipping once. Broil for extra crisp if needed.

Step 3: Mix the Rub

Combine all rub ingredients in a small bowl. Shake or stir well. Store extras in a sealed jar.

Step 4: Toss and Serve

While wings are hot, drizzle with clarified butter or oil. Dust with 2–3 teaspoons of rub per pound. Toss in a bowl until evenly coated. Serve immediately with dipping sauce or on their own.

Tips

• Don’t skip drying the wings, moisture kills crisp.
• For the lemon flavor to pop, use both peel and citric acid.
• Butter helps the dry rub stick without making wings soggy.
• Make the rub ahead and keep it in your pantry for months.
• Want it spicy? Add cayenne or try the “Hot Lemon” variation below.

What to serve with

Cool and creamy sides
• Ranch or blue cheese dip – Classic, creamy, and cuts the heat and salt.
• Celery and carrot sticks – That crunchy contrast keeps bites feeling fresh and resets the palate.
• Coleslaw – A vinegar-heavy slaw helps balance the richness of the wings and adds a crisp edge.

Comfort carbs
• Seasoned fries – Toss your own fries in the leftover lemon pepper rub for a double-hit of flavor.
• Garlic bread – Unexpected, but buttery, crusty garlic toast mops up every last bit of rub.
• Mac & cheese – Creamy, cheesy, and smooth, this side brings balance to the spice party.

Party picks
• Chips and guac – Salt, crunch, coolness.
• Beer or citrus seltzers – Lemon pepper begs for something bubbly, and a lime wedge never hurts.
• Mini sliders – Little beef or chicken sliders with crisp lettuce and light mayo pair shockingly well when wings are the main event.

Variations

Lemon Pepper Wet (Atlanta-style)
Toss finished wings with melted butter and a splash of hot sauce, then dust with lemon pepper rub. The result? Glossy, juicy wings that still carry that dry-rub magic underneath.

Hot Lemon Wings
Mix 2 tbsp hot sauce with 1 tbsp melted butter and 1 tsp rub. Toss just-cooked wings in this blend for a spicy, tangy twist inspired by Wingstop’s limited-time Hot Lemon flavor.

Baked Boneless Bites
Use chopped boneless thighs or breast chunks. Bread lightly with flour and cornstarch, bake or air fry until crisp, then toss with butter and rub. Perfect for parties or picky eaters.

Lemon Pepper Tenders
Swap wings for chicken tenders, air fry or oven bake, and coat in rub + butter. A great option for a sandwich build or quick lunch box add-on.

Sweet Heat Lemon Pepper
Add 1 tsp honey to the butter toss, then season. The combo of sweet, tangy, and peppery is addictive and a great way to level up leftovers.

Ingredient substitutes

Chicken Wings
Original: Bone-in flats and drumettes
Substitutes: Boneless chicken thighs, tenders, or cauliflower florets for a plant-based twist

Dried Lemon Peel
Original: Granulated lemon peel or dried zest
Substitutes: Fresh lemon zest (zest then dry it out), lemon oil, or lemon powder from a spice shop

Citric Acid
Original: Fine citric acid powder
Substitutes: Extra dried lemon peel, lemon juice (only in wet version), or omit for a milder blend

Clarified Butter or Ghee
Original: Butterfat without moisture
Substitutes: Neutral oil (avocado, canola), duck fat, or melted unsalted butter (watch for sogginess)

MSG
Original: Flavor enhancer for that true shop-style umami
Substitutes: Mushroom powder, a dash of soy sauce or fish sauce in the butter toss, or omit for a more natural approach

Garlic & Onion Powder
Original: For savoriness and aroma
Substitutes: Minced and dried garlic flakes, shallot powder, or roasted garlic paste in the butter if doing a wet style

Baking Powder (for crisping)
Original: Aluminum-free baking powder
Substitutes: Cornstarch (not as crisp), or omit if deep frying