Appetizers · 4 min read
Buffalo Wild Wings Lemon Pepper Wings (Copycat)
Crispy wings with zesty lemon pepper sauce just like Buffalo Wild Wings! Tangy, savory perfection that's mild and incredibly flavorful.
★ 5.0 (2)
I've spent years trying to recreate the exact flavor of Buffalo Wild Wings Lemon Pepper Wings at home, and the secret turned out to be simpler than I expected. The magic is in the three-ingredient sauce: butter, lemon pepper seasoning, and fresh lemon zest. The zest brings bright citrus oils that bottled juice just can't match, and it clings to the crispy chicken wings in a way that feels just like the restaurant version.
These wings are mild, so they're perfect for anyone who wants big flavor without the heat. The lemon pepper sauce is tangy and savory, and it coats every bite evenly. I've made these for game days and casual dinners, and they always disappear fast.
What Makes This Easy Copycat Recipe Worth Making
- The sauce comes together in minutes with just three ingredients you can find at any grocery store.
- Deep frying at 375°F gives you that shatteringly crisp exterior that holds up under the sauce.
- It's a mild wing option that still delivers plenty of zesty lemon pepper flavor, so it works for a crowd with mixed heat preferences.
Key Ingredients for Authentic Lemon Pepper Wings Copycat
- Lemon pepper seasoning: This is the backbone of the dish. Look for a brand that lists lemon zest or lemon oil near the top of the ingredients, not just salt and pepper. If your seasoning is heavy on salt, you may want to dial back any extra salt you add.
- Fresh lemon zest: The oils in fresh zest add a bright, floral citrus note that dried seasoning alone can't provide. Use a microplane to get fine zest without the bitter white pith.
- Butter: Unsalted butter lets you control the salt level. It also carries the lemon and pepper flavors and gives the sauce a silky texture that clings to the wings.
Kitchen Tools for Homemade Buffalo Wild Wings
- Deep fryer or heavy pot: A deep fryer keeps the oil at a steady 375°F. If you use a pot, a clip-on thermometer helps you monitor the temperature.
- Wire rack: Letting the wings drain on a rack keeps them crisp instead of soggy on paper towels.
- Microplane or fine grater: For getting the lemon zest without the pith.
- Small saucepan: For melting the butter and mixing the sauce.
Tips for Making the Best Lemon Pepper Wings
- Pat the wings completely dry before frying. Any moisture on the surface lowers the oil temperature and can cause splattering.
- Fry in batches if needed. Crowding the fryer drops the oil temperature, which makes the wings greasy instead of crisp.
- Check the internal temperature with an instant-read thermometer. The wings are done at 165°F, which usually takes 10 to 12 minutes depending on size.
- Toss the wings in the sauce while they're still warm. The butter sauce coats better when the wings are hot.
Lemon Pepper Wings Variations to Try
- Extra heat: Add a pinch of cayenne or a few dashes of hot sauce to the butter sauce for a spicy lemon pepper kick.
- Dairy-free: Swap the butter for a plant-based butter or a neutral oil like avocado oil. The lemon and pepper flavors still shine through.
- Baked version: If you don't want to deep fry, bake the wings at 425°F for 40 to 45 minutes, flipping halfway, until crisp. Toss with the sauce after baking.
- Grilled wings: Grill the wings over medium heat for 20 to 25 minutes, turning often, then coat with the lemon pepper sauce.
What to Serve with Lemon Pepper Wings
- Celery sticks and carrot sticks with blue cheese or ranch dressing for dipping.
- A side of crispy french fries or potato wedges to soak up any extra sauce.
- Extra lemon wedges on the side for squeezing over the wings at the table.
How to Store Leftover Lemon Pepper Wings
Leftover wings keep well in the fridge for up to 3 days. Place them in an airtight container, and they'll stay moist. The sauce may thicken as the butter solidifies, which is normal. When you're ready to eat them, the wings will reheat best in a hot oven or air fryer to bring back some of the crispness.
Can You Freeze These Chicken Wings?
Yes, you can freeze the cooked wings. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer the frozen wings to a freezer-safe bag or container and store for up to 2 months. Thaw in the fridge overnight before reheating. The texture won't be quite as crisp as fresh, but the lemon pepper flavor holds up well.
Best Way to Reheat Lemon Pepper Wings
To bring back the crispness, reheat the wings in a 400°F oven or air fryer for 5 to 7 minutes, until heated through. Avoid the microwave, which will make the skin soggy and the sauce greasy. If the wings look dry after reheating, toss them with a little extra melted butter and lemon pepper seasoning.
Source recipe: Buffalo Wild Wings Lemon Pepper Wings (Copycat) (SnapChef ID f7c86b69-cf72-4666-b8e4-593d01b3e7f7). Nutrition is estimated per serving.
Ingredients
Directions
- If necessary, cut the wings into drumettes and wingettes. Be sure to cut off the wing tip (you can save this for making chicken stock). Pat the wings dry with a paper towel.
- In a deep fryer, heat the oil to 375°F. Deep fry the chicken wings for 10 to 12 minutes, depending on their size, until they reach an internal temperature of 165°F. Remove the wings from the fryer and transfer to a wire rack to drain.
- To make the sauce, melt the butter in a small saucepan. Add the lemon pepper seasoning and lemon zest. Stir to combine.
- Place 1/4 of the wings in a medium-sized bowl. Add a ladle of sauce and gently toss. Repeat with remaining wings and sauce. Serve immediately.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use chicken breast or thighs instead of wings?
Yes, you can use boneless chicken breast or thighs, but the cooking time will change. Cut them into bite-sized pieces and fry at 375°F until they reach 165°F internally, which usually takes 5 to 7 minutes depending on size. Toss them in the same lemon pepper sauce.
What if I don't have a deep fryer?
You can use a heavy pot like a Dutch oven with about 2 inches of oil. Use a clip-on thermometer to keep the oil at 375°F. Fry the wings in small batches so the temperature doesn't drop too much.
Is this sauce spicy?
No, this lemon pepper sauce is mild. The heat comes only from the black pepper in the lemon pepper seasoning, which is gentle. If you want more heat, add cayenne or hot sauce to the butter mixture.
Can I make the sauce ahead of time?
Yes, you can melt the butter and stir in the lemon pepper seasoning and zest, then keep it in the fridge for up to a week. Reheat it gently on the stove or in the microwave before tossing with the wings.
