Crispy Lemon Pepper Wings (Wingstop Copycat Recipe)

Feb 16

Everyone loves wings. My husband is especially a fan. Whenever his birthday rolls around, without fail, he requests wings. Not cake. Not steak. Wings. So at some point, I realized I needed to learn how to make them at home so I could pull them off at the drop of a hat.

And of course… you know me. I’m always trying to make a better-for-you version of our favorite comfort foods without deep frying or extra junk. I wanted wings that felt like that restaurant-style experience: crispy skin, bold lemon pepper flavor, buttery finish, but made with real ingredients.

So we did it.

These crispy lemon pepper wings are made with actual lemons, freshly cracked black pepper, real oil, and they’re cooked in the air fryer until golden brown and crunchy. Then they get tossed in the easiest lemon butter sauce that takes them completely over the top.

If you’ve never made wings at home before, start here. These air fryer lemon pepper wings are simple, crispy, and honestly kind of addictive.

Why Lemon Pepper Wings Are Always a Crowd Favorite

There’s something about lemon pepper seasoning that just works. It’s bright, salty, peppery, and tastes like the perfect wing flavor without needing anything complicated.

These wings hit that sweet spot between cozy comfort food and fresh citrusy flavor. They’re great for:

Game day snacks
Family gatherings
Birthday dinners (in my house, always)
Super bowl parties
Or just a random Tuesday when you want something fun

Why These Wings Get So Crispy (Just Like a Restaurant)

If you’ve ever wondered why restaurant wings have that perfect extra crispy skin, it’s not magic. It’s technique.

Restaurants usually do three things:

Dry the wings thoroughly to remove surface moisture
Cook them hot enough to render fat under the skin
Finish at a higher temperature for that final crisp

This recipe mimics that exact process by:

Patting the wings very dry with paper towels
Using the air fryer to naturally render the fat
Boosting the temperature at the end for a crispy finish

Beginner Tips for First-Time Wing Makers

If this is your first time making wings at home, don’t stress. Wings are way easier than they seem.

Here are my best beginner-friendly tips:

Buy pre-split wings (drums + flats) to save time
Most grocery stores label these as “party wings” or “split wings.”
Dry wings = crispy wings
This is the number one rule. Moisture is the enemy of crisp skin.
Oil goes on first
Tossing wings with avocado oil helps the seasoning blend stick evenly.
Zest adds lemon flavor without moisture
Lemon juice is saved for the finish so the wings don’t get soggy.

Don’t overcrowd the air fryer basket. Overcrowding traps steam. Cook in batches if needed.

Appliances & Kitchen Tools You’ll Need

Ingredients You’ll Need

Wings

2 lbs chicken wings, split with tips removed
1½ tbsp avocado oil
Zest of 2 lemons
1 tbsp freshly cracked black pepper
1½ tsp fine sea salt
1½ tsp garlic powder
1½ tsp onion powder
1 tsp paprika

Lemon Butter Sauce

2 tbsp butter (or ghee)

Zest of 1 full lemon
1½ tbsp lemon juice
Pinch of salt
Optional: tiny pinch garlic powder

Estimated Macros (Per Serving)

Makes about 4 servings.

Calories: ~430
Protein: ~32g
Fat: ~32g
Carbs: ~2g
Sugar: 0g

(Macros are estimates and will vary based on wing size and butter used.)

How to Make Crispy Lemon Pepper Wings in the Air Fryer

This lemon pepper wings recipe comes together in about 40 minutes total, and most of it is hands-off cooking time.

1. Pat the chicken wings very dry with paper towels. This helps them get crispy in the air fryer.

2. Place wings in a large bowl and toss with avocado oil. Add lemon zest, salt, black pepper, garlic powder, onion powder, and paprika if using. Toss until evenly coated.

3. Preheat the air fryer to 380°F. Arrange wings in a single layer with space between each piece. Cook for 20 to 22 minutes, flipping halfway through, until cooked through and crisp.

4. Optional crisp boost: Increase the air fryer temperature to 400°F and cook an additional 2 to 5 minutes for deeper golden, extra-crispy wings.

5. While wings cook, melt butter or ghee over low heat. Stir in lemon zest, lemon juice, and a pinch of salt. Remove from heat.

6. Transfer hot wings to a bowl, drizzle lightly with lemon butter, and gently toss to coat. Finish with extra cracked black pepper and a pinch of salt if needed. Serve immediately.

Cooking Wing Hacks

Once you make wings a few times, you start picking up little tricks that make them even better:

Let wings sit uncovered in the fridge for 30 minutes before cooking for extra crisp skin
Add ½ tsp baking powder to the seasoning for ultra-crispy wings (still gluten-free)
Toss wings in sauce while hot so it coats evenly
Reheat leftovers in the air fryer at 375°F for 3 to 4 minutes to bring back crispiness

Are These Wings Gluten-Free?

Yes. Chicken wings are naturally gluten-free, and this recipe contains:

No flour
No breading
No wheat-based ingredients

Just make sure if you use baking powder, it’s labeled gluten-free. Butter or ghee is also gluten-free, so these are a great option if you’re avoiding gluten but still want classic comfort food.

Easy Substitutions

This recipe is flexible, so you can make it work with what you have.

Butter: use ghee or dairy-free butter
Avocado oil: olive oil works too
Lemon butter drizzle: skip it if you want a drier lemon pepper wing

FAQs

Yes, totally. This recipe is naturally gluten-free because there’s no flour, breading, or anything wheat-based involved. It’s just chicken wings, spices, lemon zest, and butter. The only thing to double-check is baking powder if you use the optional crisp hack. Make sure it’s labeled gluten-free, since some brands can contain trace additives.
You can, but here’s the honest chef answer: wings are always best fresh when they’re at peak crispiness. That said, if you want to prep ahead, you absolutely can season the wings earlier in the day and keep them uncovered in the fridge. That actually helps dry out the skin and makes them even crispier when cooked.
If you have leftovers, they reheat beautifully in the air fryer. Just avoid the microwave unless you want soft wings.
Yes, but you’ll want to do it the right way. Frozen wings need to be fully thawed first, and then dried really well with paper towels. Extra moisture is the number one thing that prevents wings from getting crispy.
Pro tip: after thawing, let them sit uncovered in the fridge for 30 minutes to air-dry before seasoning. That’s how you get that restaurant-style skin.
Definitely. The oven works great, it just takes a little longer. Bake them at 425°F on a wire rack set over a baking sheet so the hot air can circulate underneath. That airflow is what helps them crisp instead of sitting in their own juices.
Plan for about 40 to 45 minutes total, flipping halfway through. If you want them extra golden, broil for the last 1 to 2 minutes, but keep a close eye so they don’t burn.
heat. Think bold and peppery, not “hot wings.”
If you want actual spice, you can add a pinch of cayenne or drizzle them with hot honey after tossing. So good.
Yes, these are super kid-friendly. They’re soft, flavorful, and not spicy. If your kids are sensitive to pepper, just pull back slightly on the cracked black pepper and let adults add extra at the end.
My toddler would absolutely eat these straight off the tray, which I think is the highest compliment.
Yes, but you’ll need to cut them first. Whole chicken wings include the drum, flat, and tip. Remove the tips and cut through the joint to separate the drum and flat before cooking.
Split wings cook more evenly and are more beginner-friendly, which is why I recommend them for this lemon pepper wing recipe.
You don’t need a dip, but if you want one, ranch is classic. Blue cheese dressing also works beautifully if you like that bold, creamy contrast.
If you’re keeping it light, a small bowl of extra lemon butter sauce or even plain Greek yogurt with a squeeze of lemon works great.
I prefer unsalted butter because it lets you control the final seasoning. Since the wings already have salt in the dry rub, using unsalted butter keeps the sauce from tipping into overly salty territory.
You can always add a pinch of salt at the end, but you can’t take it out.

These crispy lemon pepper wings have become one of my favorite easy wing recipes to make at home. They’re bright, buttery, peppery, and so satisfying, without deep frying, without weird ingredients, and without needing a restaurant run. The air fryer makes them doable any night of the week, and that lemon pepper butter sauce honestly tastes like something you’d get at Wingstop, but fresher.

If you try them, let me know how you serve yours. I love them straight out of the bowl, but they’re also amazing with ranch, a side salad, or even a little hot honey drizzle if you want to switch it up. Either way, these wings are the kind of recipe you’ll keep coming back to: crispy, simple, and so, so good.

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