Lemon Pepper Boneless Wings Recipe

I’m spilling the secret to my Boneless Lemon Pepper Wings, a simple pantry ingredient and a crisping trick you won’t expect.

I never expected Boneless Lemon Pepper Wings to upstage the rest of the menu, but they did. I use boneless skinless chicken breasts with a bright sprinkle of lemon pepper seasoning so each bite hits salty, tangy and a little spicy, and the crunch makes people stop talking.

Folks kept swearing they tasted Copycat Wing Stop Lemon Pepper Wings and then asking whats different, which I kinda liked because it made them curious. Im not giving all my secrets here, but I will say this recipe turned a simple snack into something borderline addictive, youll want to try it right away.

Ingredients

• Boneless chicken breast: lean protein, low carbs, fills you up, great for muscle building.
• All purpose flour: mostly carbs, gives structure and crunch, low fiber and vitamins.
• Cornstarch: starchy, lightens the coating for a crispy shell, adds carbs, no protein.
• Eggs and buttermilk: binders that add protein and moisture, buttermilk gives mild tang.
• Lemon pepper: bright citrusy sourness with a peppery kick, mostly salt and spices.
• Unsalted butter: adds richness and mouthfeel, mostly fat, helps carry the lemon flavor.
• Fresh lemon juice and zest: gives tangy sour brightness, vitamin C boost, cuts richness.
• Honey or maple syrup: optional sweet counterpoint, adds sugar and a subtle caramel note.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1 to 1 1/2 inch bite size pieces
• 1 cup all purpose flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder, aluminum free
• 1 teaspoon kosher salt, plus more if needed
• 1 teaspoon freshly ground black pepper
• 2 teaspoons lemon pepper seasoning, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika, optional
• 2 large eggs
• 1/2 cup buttermilk or regular milk
• about 4 cups vegetable oil for frying, or enough to come about 1 inch up the side of your pan
• 6 tablespoons unsalted butter
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 1/2 to 2 teaspoons extra lemon pepper seasoning for the sauce
• 1 tablespoon honey or maple syrup, optional for a touch of sweetness
• 1/4 teaspoon garlic powder or 1 small clove garlic, minced
• Chopped fresh parsley and lemon wedges for serving

How to Make this

1. Cut chicken into 1 to 1 1/2 inch bite size pieces, pat dry with paper towels and toss lightly with 1 teaspoon of the lemon pepper seasoning so the pieces have a little flavor before breading.

2. In a large bowl whisk together 1 cup all purpose flour, 1/2 cup cornstarch, 1 tablespoon baking powder (aluminum free), 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika (if using) and 1 teaspoon of the lemon pepper seasoning you set aside earlier.

3. In another bowl beat 2 large eggs with 1/2 cup buttermilk (or regular milk). This is your wet mix.

4. Working in batches, dip chicken pieces into the egg mixture, then dredge in the flour mix pressing so it sticks. For extra crispiness dip back into the egg and then again into the flour mix for a double coat. Let the coated pieces rest on a wire rack for 8 to 10 minutes to set the crust.

5. Heat about 4 cups vegetable oil in a heavy skillet or pot so it comes roughly 1 inch up the side, and bring to 350°F using a thermometer. Do not crowd the pan or you will steam them instead of frying.

6. Fry chicken in batches until golden brown and cooked through, about 3 to 5 minutes per batch depending on size, flipping as needed. Internal temp should reach 165°F. Transfer to a wire rack to drain so they stay crisp.

7. While the last batch fries, make the lemon pepper sauce: melt 6 tablespoons unsalted butter in a skillet over medium low heat, add 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 1/2 to 2 teaspoons extra lemon pepper seasoning, 1 tablespoon honey or maple syrup if you want a touch of sweetness, and 1/4 teaspoon garlic powder or 1 small minced garlic clove. Simmer gently for 1 minute, taste and add a pinch more salt if needed.

8. Toss the hot fried boneless wings in the warm lemon pepper butter sauce until well coated, or spoon the sauce over them if you prefer lighter coverage.

9. Serve immediately garnished with chopped fresh parsley and lemon wedges for squeezing. If you have leftovers reheat in the oven on a wire rack to keep them crispy.

Equipment Needed

1. Cutting board, for trimming and cubing the chicken
2. Chef’s knife, sharp enough to cut 1 to 1 1/2 inch pieces
3. Paper towels, to pat the chicken dry and keep things tidy
4. Two large mixing bowls, one for the flour mix and one for the wet mix
5. Whisk and measuring cups plus spoons, for the batter and dry seasonings
6. Wire rack and a baking sheet, to let coated pieces rest and drain after frying
7. Heavy skillet or Dutch oven, deep enough for about 1 inch of oil
8. Candy or deep fry thermometer, to keep the oil at 350°F so you dont over or under cook
9. Tongs or a spider/skimmer, to flip and remove the hot chicken safely

FAQ

Lemon Pepper Boneless Wings Recipe Substitutions and Variations

• All purpose flour: 1) 1-to-1 gluten free baking blend (use same amount) — works for gluten free but can be less crispy, 2) rice flour (same amount) — gives extra crunch but can be a little gritty, 3) whole wheat flour (same amount) — nuttier flavor and darker crust, may brown faster
• Cornstarch: 1) arrowroot powder (1:1) — light, super crisp crust, 2) tapioca starch (1:1) — great crunch, a bit chewier once cooled, 3) potato starch (about 3/4 to 1:1) — very crispy but watch temp so it doesn’t brown too quick
• Buttermilk or regular milk: 1) plain yogurt thinned with milk to pourable consistency (use equal measure) — same tang and tenderizing, 2) milk + 1/2 tablespoon lemon juice or vinegar per 1/2 cup, sit 5 minutes — quick buttermilk sub, 3) unsweetened plant milk + 1/2 tablespoon lemon juice for dairy free
• Lemon pepper seasoning: 1) fresh lemon zest + freshly ground black pepper + pinch salt (use same total amount) — fresher, brighter, 2) lemon juice + extra cracked black pepper (good if you want a saucier finish), 3) lemon-garlic or poultry seasoning mixed with extra pepper (use a touch less salt) — handy if you ran out

Pro Tips

1) Pat the chicken bones dry like crazy and chill it for 20 to 30 minutes before you bread it. If the meat is damp the coating wont stick as well, and chilling helps the crust set so it stays on in the hot oil.

2) Keep the oil temp steady, dont just guess. Use a candy or fry thermometer, start at about 350°F and adjust between batches so the oil doesnt drop too low and make greasy chicken, or spike and burn the outside.

3) For the crispiest bite double coat it, but let each layer rest a few minutes so it firms up. Also dont over-handle the pieces when dredging or flipping, or the crust will tear off.

4) Make the lemon butter sauce low and gentle, and toss the chicken off the heat so the butter doesnt separate. If you want brighter lemon flavor add a little extra zest right after tossing, and keep the fried pieces on a wire rack in a warm oven while you finish the sauce so they stay crisp.

Lemon Pepper Boneless Wings Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I’m spilling the secret to my Boneless Lemon Pepper Wings, a simple pantry ingredient and a crisping trick you won’t expect.

Pin

Servings

6

servings

Calories

507

kcal

Equipment: 1. Cutting board, for trimming and cubing the chicken
2. Chef’s knife, sharp enough to cut 1 to 1 1/2 inch pieces
3. Paper towels, to pat the chicken dry and keep things tidy
4. Two large mixing bowls, one for the flour mix and one for the wet mix
5. Whisk and measuring cups plus spoons, for the batter and dry seasonings
6. Wire rack and a baking sheet, to let coated pieces rest and drain after frying
7. Heavy skillet or Dutch oven, deep enough for about 1 inch of oil
8. Candy or deep fry thermometer, to keep the oil at 350°F so you dont over or under cook
9. Tongs or a spider/skimmer, to flip and remove the hot chicken safely

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1 to 1 1/2 inch bite size pieces

• 1 cup all purpose flour

• 1/2 cup cornstarch

• 1 tablespoon baking powder, aluminum free

• 1 teaspoon kosher salt, plus more if needed

• 1 teaspoon freshly ground black pepper

• 2 teaspoons lemon pepper seasoning, divided

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika, optional

• 2 large eggs

• 1/2 cup buttermilk or regular milk

• about 4 cups vegetable oil for frying, or enough to come about 1 inch up the side of your pan

• 6 tablespoons unsalted butter

• 3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 1 1/2 to 2 teaspoons extra lemon pepper seasoning for the sauce

• 1 tablespoon honey or maple syrup, optional for a touch of sweetness

• 1/4 teaspoon garlic powder or 1 small clove garlic, minced

• Chopped fresh parsley and lemon wedges for serving

Directions

• Cut chicken into 1 to 1 1/2 inch bite size pieces, pat dry with paper towels and toss lightly with 1 teaspoon of the lemon pepper seasoning so the pieces have a little flavor before breading.
• In a large bowl whisk together 1 cup all purpose flour, 1/2 cup cornstarch, 1 tablespoon baking powder (aluminum free), 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika (if using) and 1 teaspoon of the lemon pepper seasoning you set aside earlier.
• In another bowl beat 2 large eggs with 1/2 cup buttermilk (or regular milk). This is your wet mix.
• Working in batches, dip chicken pieces into the egg mixture, then dredge in the flour mix pressing so it sticks. For extra crispiness dip back into the egg and then again into the flour mix for a double coat. Let the coated pieces rest on a wire rack for 8 to 10 minutes to set the crust.
• Heat about 4 cups vegetable oil in a heavy skillet or pot so it comes roughly 1 inch up the side, and bring to 350°F using a thermometer. Do not crowd the pan or you will steam them instead of frying.
• Fry chicken in batches until golden brown and cooked through, about 3 to 5 minutes per batch depending on size, flipping as needed. Internal temp should reach 165°F. Transfer to a wire rack to drain so they stay crisp.
• While the last batch fries, make the lemon pepper sauce: melt 6 tablespoons unsalted butter in a skillet over medium low heat, add 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 1/2 to 2 teaspoons extra lemon pepper seasoning, 1 tablespoon honey or maple syrup if you want a touch of sweetness, and 1/4 teaspoon garlic powder or 1 small minced garlic clove. Simmer gently for 1 minute, taste and add a pinch more salt if needed.
• Toss the hot fried boneless wings in the warm lemon pepper butter sauce until well coated, or spoon the sauce over them if you prefer lighter coverage.
• Serve immediately garnished with chopped fresh parsley and lemon wedges for squeezing. If you have leftovers reheat in the oven on a wire rack to keep them crispy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 191g
• Total number of serves: 6
• Calories: 507kcal
• Fat: 27.3g
• Saturated Fat: 9.7g
• Trans Fat: 0.17g
• Polyunsaturated: 6g
• Monounsaturated: 12g
• Cholesterol: 189mg
• Sodium: 500mg
• Potassium: 333mg
• Carbohydrates: 29.2g
• Fiber: 0.3g
• Sugar: 3.3g
• Protein: 39.5g
• Vitamin A: 400IU
• Vitamin C: 0.5mg
• Calcium: 30mg
• Iron: 1mg