Crispy Lemon Pepper Wings

Golden, crispy, and dripping with buttery lemon-herb goodness—these pan-fried lemon pepper wings are restaurant-worthy but made right in your own kitchen. The secret? A bold seasoning blend split between the wings and the flour (no bland bites here), a buttery homemade sauce made with Kerrygold Garlic Herb Butter, and a cooling rack drain method to keep every wing crispy to the last bite. For more recipes like this click here!

💡 Melissa’s Real Recipe Tips

• Dry wings = crispier fry. No moisture, and bring to room temp before seasoning.
• Let the seasoning soak in. That 20–30 minute rest makes all the difference.
• Split the seasoning: Flavor in the flour and on the wings = no bland bites.
• Cooling rack method: Keeps them crispy every time.
• Double that butter: You’ll never use bottled lemon pepper sauce again.
• Jarlic wins here: Perfect mellow garlic flavor that melts into the sauce.
• Don’t skip the dip: That leftover butter sauce is liquid gold.

👝 How to Store Leftovers

Store in an airtight container for 3-5 days.

🎥 Items Featured in the Video

🗒 More Delicious Lemon Pepper Recipes

🤔 Common Questions

Do I have to use Kerrygold Garlic & Herb Butter?

Nope! It’s amazing and super flavorful, but if you can’t find it, just use regular unsalted butter and add a little extra garlic powder, parsley, and maybe a pinch of salt. It won’t be exactly the same, but it’ll still hit.

What kind of oil should I use for frying?

Stick with a neutral oil that can handle high heat—vegetable, canola, or peanut oil work great. Avoid olive oil or anything with a low smoke point.

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Melissa Jo

Crispy Lemon Pepper Wings

5 from 1 vote

Golden, crispy, and dripping with buttery lemon-herb goodness—these pan-fried lemon pepper wings are restaurant-worthy but made right in your own kitchen. The secret? A bold seasoning blend split between the wings and the flour (no bland bites here), a buttery homemade sauce made with Kerrygold Garlic Herb Butter, and a cooling rack drain method to keep every wing crispy to the last bite. For more recipes like this click here!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 5 people

Course: Main Course

Cuisine: American

Ingredients

  

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For the Wings:

• 2 –2.5 lbs chicken wings split into drums and flats
• 1½ cups all-purpose flour
• 2 tbsp Tony’s Creole seasoning
• 2 tbsp lemon pepper seasoning
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp smoked paprika
• 2 tbsp freshly cracked black pepper
• ~30 oz pure vegetable oil like Crisco, for frying

For the Lemon Butter Sauce (Melissa Jo’s Famous Version!):

• 2 sticks 16 tbsp Kerrygold Garlic & Herb Butter
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tbsp freshly ground black pepper
• 2 tbsp finely grated Parmesan cheese
• 1½ tbsp jarlic minced garlic from a jar
• 1 tbsp chopped fresh parsley
• 1 tsp salt
• Lemon wedges for serving

Equipment

• 1 Cooling Rack
• 1 Lemon Zester
• 1 Handheld Juicer
• 1 Cast Iron Skillet
• 1 Sheet Pan

Method

 

Prep & Season the Wings

1. Pat the wings very dry with paper towels to remove all moisture. For best results, let them come to room temperature before seasoning.
2. In a small bowl, mix:
3. 1 tbsp Tony’s Creole
4. 1 tbsp lemon pepper
5. 1 tbsp garlic powder
6. 1 tbsp onion powder
7. 1 tbsp paprika
8. 1 tbsp cracked black pepper
9. Toss the wings in the seasoning blend until fully coated, then let them rest at room temp for 20–30 minutes to allow the seasoning to absorb.

Season the Flour

1. In a shallow bowl, whisk together:
2. 1 tbsp Tony’s Creole
3. 1 tbsp lemon pepper
4. 1 tbsp garlic powder
5. 1 tbsp onion powder
6. 1 tbsp paprika
7. 1 tbsp cracked black pepper
8. Then add the 1½ cups of flour and combine well.

Dredge the Wings

1. Coat each wing in the seasoned flour, pressing lightly so it sticks. Shake off any excess and set aside.

Heat the Oil

1. Pour about 1 inch of oil (~30 oz) into a cast-iron skillet or heavy-bottomed pan. Heat over medium-high until it reaches 350°F (or until a pinch of flour sizzles when added).
2. 🔥 Frying Tip: Once you add the wings, reduce the heat slightly to medium or medium-low. You want a rolling bubble, not wild popping. Adjust the heat between batches to maintain a steady fry.

Fry the Wings

1. Work in batches and don’t overcrowd the pan. Fry each batch for 8–10 minutes, flipping halfway through, until golden brown and internal temp hits 165°F.

Drain the Wings

1. Transfer fried wings to a cooling rack set over a baking sheet to drain.
2. Skip paper towels—this method keeps ‘em crispy!

Make the Lemon Butter Sauce

1. In a small saucepan over low heat, melt the 2 sticks of Kerrygold Garlic & Herb Butter. Then add:
2. Lemon zest
3. Lemon juice
4. Black pepper
5. Parmesan
6. Jarlic
7. Parsley
8. Salt
9. Whisk until fully combined.

Toss & Serve

1. Place wings in a large bowl and pour half the lemon butter sauce over them. Toss to coat. Plate the wings with lemon wedges and serve the extra sauce on the side for dipping.

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