Copycat Buffalo Wild Wings Lemon Pepper Wings
If you're a Buffalo Wild Wings' Lemon Pepper Wings fan and want to recreate the mouth-watering flavor in the comfort of your home, you're in luck!
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This copycat recipe will guide you through the steps to make these delicious wings that are crispy on the outside and tangy and savory on the inside.
With just a few simple ingredients and some kitchen know-how, you can enjoy the taste of Buffalo Wild Wings Lemon Pepper Wings without leaving your house. So, get ready to impress your friends and family with this amazing recipe!
This lemon pepper wing recipe is a delicious take on a classic appetizer.
The wings are first coated in a flavorful mixture of lemon pepper seasoning and salt, before being fried until crispy and golden brown. The real star of the dish is the tangy wet lemon pepper sauce made with unsalted butter, honey (optional), oil, and more lemon pepper seasoning.
This sauce is then tossed with the fried chicken wings, giving them a mouthwatering flavor that's both savory and tangy. Extra lemon pepper is added for an extra boost of flavor.
These wings are perfect for any occasion, whether it's a game day party, a family gathering, or just a night in with friends.
Ingredients for this Lemon Pepper Wings Recipe
- unsalted butter
- honey
- oil (canola or vegetable)
- lemon pepper seasoning
- salt
- Vegetable oil for frying
- chicken wings
How To Make Buffalo Wild Wings Lemon Pepper Wings
Your chicken wings need to be separated.
Tip: What is the best way to separate chicken wings for frying?
The best way to separate chicken wings for frying is to use a sharp knife to cut through the joint between the drumette and the flat part of the wing.
Simply hold the wing with one hand and use the knife to cut through the joint with the other hand. You can also use kitchen shears to cut through the joint if you prefer. Once the wings are separated, you can discard or save the wing tips to make chicken stock.
Separating the wings before frying will ensure that they cook evenly and are easier to handle when it's time to coat them in the lemon pepper sauce.
Preparation
Start heating up your oil in a deep pot to make these mouth-watering lemon pepper wings.
While the oil is heating, pat all your chicken wings dry to ensure they cook evenly. Once the oil is hot, begin frying your first batch of wings, being careful not to overcrowd the pan. Each batch will take about 12-15 minutes, so turn the wings halfway through to ensure even cooking.
While your first batch is frying, it's time to start making the clarified butter for the sauce. Begin by placing the butter in a pot and melting it over medium heat.
Once it's melted, remove the pot from the heat and scrape off the foam from the top of the butter. Pour the clarified butter into a measuring glass, being sure to scoop out any remaining foam that floats to the top. Add in the oil and lemon pepper seasoning (and honey, if you prefer a sweeter taste), and place the mixture in the fridge for 5 minutes to thicken.
After frying the wings, drain them on paper towels and let them rest for 2-3 minutes before placing them in a large bowl. Fry off all of the wings and then add them to the bowl.
Give the lemon pepper sauce a good mix and pour it over the hot chicken. Place the top on the bowl and toss the chicken to make sure it's fully coated.
Finally, sprinkle on some extra lemon pepper seasoning (or honey, if you prefer a sweeter taste) and enjoy!
These lemon pepper wings are sure to be a hit at your next party or game day gathering.
FAQs about buffalo wild wings lemon pepper wings
Buffalo Wild Wings Lemon Pepper Wings
Learn how to make delicious copycat Buffalo Wild Wings Lemon Pepper Wings at home with this easy recipe. Perfectly crispy and full of flavor!
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup honey (optional*) see notes
- 2 tablespoons oil (canola or vegetable)
- 1 1/2-2 teaspoons lemon pepper seasoning
- 1/8 teaspoon salt
- Vegetable oil for frying
- 20 chicken wings (separated)
- Extra Lemon pepper
Instructions
- Begin heating up your oil.
- Pat all of your chicken dry * See Notes
- Once the oil is hot, begin frying your first batch (don't overcrowd the pan).
- Each batch takes about 12-15 mins, turning the wings halfway through.
- While the first batch is cooking, start making the clarified butter for our sauce.
- Make clarified butter:
- Start by placing the butter in a pot and melting over medium heat.
- Once it melts, remove it from the heat and scrape the foam from the top of the butter
- After getting as much as you can out, pour the clarified butter into a measuring glass.
- (scoop out any foam that floats to the top)
- Add in the oil and lemon pepper (and honey if want to cut the tang)
- Place in the fridge for 5 mins. It will begin to thicken.
- Drain the chicken on paper towels after it is done and place into a large bowl after 2-3 mins.
- Fry off all the wings and then add to the bowl.
- Give the lemon pepper sauce a good mix and pour over the hot chicken.
- Place the top on the bowl and toss the chicken to make sure it's all fully coated.
- Sprinkle on extra lemon pepper seasoning or honey, depending on if you prefer it tangy or a little sweeter and enjoy!
Notes
- Not patting the chicken dry increases your chances of being popped by hot oil and decreases the likely hood of crispy skin.
- If you have people eating the wings and they don't like the overly tart lemon pepper wings, you can cut the tang by adding honey to the sauce or drizzling directly onto the chicken.
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