Making Wingstop Lemon Pepper Wings At Home | But Better

Lemon Pepper Wings (Dry Version)

Lemon Pepper Seasoning:

1. Using a sharp peeler, peel all the lemon, in strips, getting as little of the white pitch on those peels as possible. Place them, pith side down, evenly on a cooling rack placed over a baking sheet.  
2. If using a dehydrator, preheat to 105℉ (40℃) and place the peels inside. Dehydrate for 24 hours or until completely dried and easily snaps when bent. 
3. If using an oven, preheat to 200℉ (93℃) and bake for 20-30 minutes or until completely dried and easily snaps when bent. 
4. Once the lemon peels have been dried, let them come to room temperature. 
5. Add the lemon peels to a blender and blend on high until they become a fine powder. 
6. In a medium bowl whisk together the lemon powder, salt, citric acid, onion powder, mushroom powder, and black pepper. Set aside. 

‍Dry Lemon Pepper Wings:

1. Add the oil to a large heavy-bottomed pot (about 7 qts or 6.6L). Heat to 325℉ (163℃). 
2. In a small saucepan over medium heat melt the butter. Once melted, whisk in the lemon pepper seasoning. Remove from heat and whisk in the garlic until combined. Set aside in a warm place until ready to serve.  
3. Add the cornstarch to a large bowl. Toss the wings in the cornstarch until evenly coated. Season lightly with salt and toss again. 
4. Have a cooling rack over a baking sheet next to the fry oil. Carefully lower the wings into the hot oil, in batches, and cook until pale in color but cooked through, about 3-5 minutes. Transfer the wings to the prepared baking sheet and repeat with the remaining wings.  
5. Increase the oil temperature to 375℉ (190℃). Fry the wings, again in batches, for 2-4 minutes or until golden brown and crispy. Remove back to the prepared baking sheet to drain and repeat with the remaining wings. 
6. Add the drained wings to a large bowl and toss with the lemon pepper butter, flakey sea salt and more lemon pepper seasoning to taste. 
7. To the bowl, add your pepper lemon butter and a pinch of flaky salt, toss to coat generously, and season with more lemon pepper seasoning.
8. Place in a bowl and garnish with lemon zest. Serve. 

Lemon Pepper Wings (Wet Version)

Lemon Pepper Seasoning:

1. Using a sharp peeler, peel all the lemons into strips, getting as little of the white pith on those peels as possible. Place them, pith side down, on a cooling rack placed over a baking sheet.  
2. If using a dehydrator, preheat to 105℉ (40℃) and place the peels inside. Dehydrate for 24 hours or until completely dried and easily snaps when bent. 
3. If using an oven, preheat to 200℉ (93℃) and bake for 20-30 minutes or until completely dried and easily snaps when bent. 
4. Once the lemon peels have been dried, let them come to room temperature. 
5. Add the lemon peels to a blender and blend on high until they become a fine powder. 
6. In a medium bowl whisk together the lemon powder, salt, citric acid, onion powder, mushroom powder, and black pepper. Set aside. 

‍Lemon Pepper Wet Sauce:

1. In a saucepan over medium-high heat, add the lemon juice and water. Heat the liquid until it is steaming and almost simmering; not boiling! 
2. Lower the heat to medium-low and add in ½ cup (112g) cold butter. Continuously whisk the butter until it melts and the sauce is emulsified. Once that butter is incorporated, add the remaining ½ cup (112g) of butter and again, whisking constantly, melt the butter and emulsify the sauce. Make sure to never boil the sauce or the butter will break. 
3. Remove from heat and whisk in the garlic powder and lemon pepper seasoning. Taste and add more lemon pepper seasoning if needed. Set aside someplace warm until ready to serve. 

‍Wings:

1. In a large bowl whisk together the buttermilk and a generous pinch of salt. Add the wings and toss to coat. Cover and let marinade for at least 10 minutes but ideally in the fridge overnight. 
2. Add the oil to a large heavy-bottomed pot (about 7 qts or 6.6L). Heat to 350℉ (175℃). Have a cooling rack over a baking sheet next to the fry oil.
3. In a medium bowl whisk together the flour, cornstarch, onion powder, salt, garlic powder, and lemon pepper seasoning.
4. In batches, drain the wings from the buttermilk and add to the flour mixture. Press the wings into the flour to ensure they are totally covered in flour. Remove from the flour and shake lightly to remove any excess flour. Carefully add the wings to the hot oil, in batches, and cook for 4-6 minutes or until the wings are golden brown and crispy on the outside and cooked to 165℉ (74℃) on the inside. Remove to the cooling rack to drain and repeat with the remaining wings. 
5. Add the wings, in batches, to a large bowl. Drizzle some of the lemon pepper wet sauce over the top, season with flakey sea salt and toss to coat. Repeat with the remaining wings and serve.