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Lemon Pepper Chicken Wings (Wingstop style)

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Lemon Pepper Chicken Wings (Wingstop style)

My girlfriend and I love Wingstop’s lemon pepper wings, but the nearest good one is an hour and a half away. So we learned how to make them ourselves!!! These are the real deal deep fried wings, not those sissy baked ones! We also made the recipe so the ingredients are lower in sodium than the real place, but it tastes just as good!
UPDATE! We tried a new lemon pepper seasoning and it tasted different. So I am saying to try to find the one that you like the most. The one we used is from the 99cent store. It tasted the best and you can’t argue with your taste buds. The deep fryer in this video is by DeLonghi.

15 responses to “Lemon Pepper Chicken Wings (Wingstop style)”

  1. William George

    How long or how hot to get them extra crunchy?

  2. HEADLINEZ ONLY MOVEISTODAMONEY

    Yes his face

  3. LaKeshia Robinson
  4. Reeta VP

    Coconut oil is so much better

  5. Siani Jefferson

    his face tho lol

  6. Fir Ghaz

    Thank you very much for this recipe….can you please provide the recipe for wingstop`s french fries? I tried a few of the ones I found online, they were close but no exact replica….thank u

  7. PAUL GREENLAND

    that chicken under cooked. he was even having trouble chewing 

  8. Nisespoo

    His face expression is priceless lol…. love it, trying this this wkend thanks

  9. Cheneille mercado

    I like this one can't wait to try my Lemmon pepper wingss!!!

  10. Chris Wilemon

    Wings weren't cooked long enough. You can obviously tell. 

  11. saul alvarez

    really good!!!!!

  12. Kelly Petion

    Am I the only one that thinks she didn't finish cooking the wings?

  13. Noemi Davis

    hi there I like to try this recipe..i will ask what is the name of your deep fryer? I like it…

  14. Matthew Stoute

    I have no olive oil what should I do ?

  15. jonathan carter

    omg o_0 that was a man making the wing's the whole time. 0_o

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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