RecipesSoul Food

Lemon Pepper Wings

These Crispy Lemon Pepper Wings are juicy chicken wings fried to golden brown perfection then tossed in a sweet, spicy and lemony honey glaze!  They are the perfect appetizer for your next game day gathering and they will keep you coming back for more.
Prep Time25minutes 
Cook Time25minutes 
Total Time50minutes 
Course: Appetizer, Main Course
Cuisine: American


Servings: 4 servings


Calories: 709kcal


Author: Jocelyn Delk Adams


For the Wings

  • 4 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp lemon pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tbsp cornstarch
  • 1 1/4 cup all purpose flour
  • 3 large eggs
  • 1 tsp hot sauce
  • 2.5 lb party wings
  • Vegetable oil for frying

For the Lemon Pepper Glaze

  • 1/4 cup unsalted butter melted
  • a pinch of black pepper
  • 3/4 tsp lemon pepper
  • 4 tbsp honey
  • 2 tsp fresh lemon juice
  • lemon pepper for garnish


  • Add salt, pepper, cayenne, lemon pepper, garlic, paprika and cornstarch to flour in a storage bag or paper bag and shake to mix thoroughly.  Set aside.
  • Whisk together eggs and hot sauce in a medium sized bowl.
  • Working with one chicken wing piece at a time, use tongs and add to egg mixture thoroughly coating and allow the excess to drip back into the bowl. Next, dredge the chicken wing into the flour mixture then transfer to a plate or wire rack to set.
  • Repeat with all chicken pieces then let set for 15-20 minutes while you heat the oil.
  • Heat 3 inches of oil in a large deep pot to 350 degrees F.
  • When the oil is hot enough that it bubbles around the chicken when the edge of a piece is dripped into it, use tongs to gently and carefully place a few pieces in the oil. Make sure you don’t overcrowd the pan.
  • Cook the chicken, turning the wing pieces every few minutes and adjusting the heat as needed, until the skin is golden brown and the chicken is firm to the touch. This should take about 7-10 minutes.
  • As chicken fries, prepare the glaze.  Whisk together butter, pepper, lemon pepper, honey and lemon juice until smooth.
  • Transfer the cooked chicken to a paper towel-lined serving platter and continue frying the rest, adding more oil to the pot if necessary.
  • As chicken wings are removed and placed on paper towels, dip them in lemon pepper glaze, sprinkle top with just a little lemon pepper and serve immediately.


To BakeSprinkle the spice blend only (no flour or cornstarch or egg will be used) on all sides of the wings then bake!

Preheat the oven to 425 degrees F and line a baking sheet with foil. Place a cooling rack on top of the foil and arrange the wings in a single layer on top.

Bake for 25-35 minutes or until crispy and cooked all the way through. Toss your wings in the glaze and serve!

To GrillSprinkle the spice blend only on the wings (no flour, cornstarch or egg is used here).  Oil your grill rack, preheat to medium heat (about 350) and grill your wings for about 12 minutes. Turn your wings occasionally to help slowly render the fat and cook the flesh without burning.

Increase the heat to medium-high and cook for another 5-10 minutes to ensure the meat is cooked through and the skin is lightly charred and crisp. Once done, toss your wings in the glaze and enjoy!


Calories: 709kcal | Carbohydrates: 51g | Protein: 37g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 271mg | Sodium: 2515mg | Potassium: 347mg | Fiber: 1g | Sugar: 18g | Vitamin A: 933IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 4mg
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