Lemon Pepper Boneless Wings Recipe

I developed a Boneless Lemon Pepper Wings method that relies on one overlooked pantry ingredient and a simple finishing step you won’t expect.

I always chase that one crisp, bright bite that makes you stop talking, pick up another wing and forget about dinner plans. My take on Copycat Wing Stop Lemon Pepper Wings started as a late night experiment and turned into the go to party snack.

Using boneless skinless chicken thighs or breasts, cut into bite sized pieces and a zing of lemon zest, these Boneless Lemon Pepper Wings are loud, messy, and weirdly elegant. I wont say its perfect but people ask for the recipe, over and over.

If you like bold flavors you might get hooked.

Ingredients

• Lean chicken gives lots of protein, juicy bites if not overcooked
• Tart buttermilk tenderizes meat, adds slight tang and calcium
• Eggs bind coating, add protein and a little fat
• Flour and cornstarch make crispy crust, adds carbs but light texture
• Bright lemon juice and zest give citrus punch and fresh aroma
• Butter adds richness and helps sauce cling, gives silky mouthfeel
• Lemon pepper brings zesty heat and salt, tons of flavour
• Neutral oil for frying, supplies energy but use moderate amounts
• Honey gives subtle sweetness and helps balance lemon, optional
• Garlic powder adds warm savory notes, deepens flavour without fuss

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces
• 1 cup buttermilk
• 2 large eggs, beaten
• 1 cup all purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional)
• 3 cups neutral oil like vegetable or canola, for frying
• 4 tablespoons unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (about 1 lemon)
• 2 tablespoons lemon pepper seasoning
• 1 tablespoon honey (optional)
• Fresh parsley, chopped for garnish (optional)
• Lemon wedges, for serving

How to Make this

1. Cut 1 1/2 pounds boneless chicken thighs or breasts into bite sized pieces, then put them in a bowl with 1 cup buttermilk and the 2 beaten eggs, stir to coat and let sit 15 to 30 minutes in the fridge to tenderize and help the coating stick.

2. Meanwhile whisk together 1 cup all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon smoked paprika if using in a shallow dish for dredging.

3. Remove chicken from the fridge, let excess buttermilk drip off, then dredge pieces in the flour mixture pressing lightly so the coating adheres; for extra crunch you can double dredge by dipping briefly back into the buttermilk then the flour again, but its optional.

4. Heat about 3 cups neutral oil like vegetable or canola in a deep pot or Dutch oven to 350 degrees F; use a thermometer if you have one. Fry the chicken in small batches so the oil temperature holds, about 3 to 5 minutes per batch, until golden brown and cooked through.

5. Transfer fried pieces to a wire rack set over a sheet pan to drain so they stay crisp, not on paper towels which will steam them and make them soggy.

6. While the last batch fries, make the lemon pepper sauce: whisk together 4 tablespoons melted unsalted butter, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 2 tablespoons lemon pepper seasoning and 1 tablespoon honey if you want a touch of sweetness. Taste and adjust lemon pepper or honey to your liking.

7. Put the hot fried chicken in a large bowl, pour the warm lemon butter sauce over it and toss gently until well coated. Do this while the chicken is hot so the sauce clings.

8. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing. Eat right away for best crispness.

Equipment Needed

1. Cutting board and a sharp chef’s knife for trimming and cutting chicken
2. Two large mixing bowls, one for the buttermilk/egg soak and one for the dry mix
3. Shallow dish or pie plate for dredging the chicken
4. Measuring cups and spoons plus a whisk to blend wet and dry ingredients
5. Deep pot or Dutch oven for frying and a thermometer to keep it at 350 F (dont skip this)
6. Tongs and a slotted spoon or spider to lift pieces out of the oil
7. Wire rack set over a sheet pan to drain and keep the chicken crisp
8. Small bowl and fork or whisk for the lemon butter sauce

FAQ

Lemon Pepper Boneless Wings Recipe Substitutions and Variations

• Buttermilk: 1 cup milk + 1 tbsp lemon juice or white vinegar, let sit 5 minutes until a bit curdled; or plain yogurt thinned with a splash of milk. Dont worry, both give the same tang.
• Cornstarch: Use arrowroot or potato starch 1:1 for the same crisp texture, or just use extra flour but the crust will be a tad heavier.
• Baking powder: If youre out, mix 1/4 tsp baking soda + 1/2 tsp cream of tartar to replace 1 tsp baking powder, it works fine.
• Lemon pepper seasoning: Make your own with 1 tbsp lemon zest + 1 tbsp coarsely ground black pepper + a pinch of salt, or swap for lemon zest plus a teaspoon of cracked black pepper.

Pro Tips

– Marinate longer if you can, like up to two hours in the fridge, it really helps the thighs and makes the coating stick better. Dont leave breasts in buttermilk overnight or they can get mealy.

– For extra crunch try a quick firm-up step: after dredging put the pieces on a wire rack and chill in the fridge for 10 to 15 minutes before frying. It helps the crust set so it wont fall off in the oil.

– Keep the oil steady around 350 F and fry in small batches so the temp doesnt crash. If you dont have a thermometer drop a tiny bit of the flour mix in first it should sizzle quickly but not go smokey.

– Drain on a wire rack in a single layer and hold finished batches in a 200 F oven while you finish frying. Paper towels will steam the crust and make everything soggy, so dont use them.

– When saucing, warm the butter and lemon mix so it emulsifies, toss only enough to lightly coat, and serve extra on the side. If you want a touch of shine add the honey last and taste, you can always add more but you cant take it away.

Lemon Pepper Boneless Wings Recipe

Recipe by James Level

0.0 from 0 votes

I developed a Boneless Lemon Pepper Wings method that relies on one overlooked pantry ingredient and a simple finishing step you won't expect.

Pin

Servings

4

servings

Calories

868

kcal

Equipment: 1. Cutting board and a sharp chef’s knife for trimming and cutting chicken
2. Two large mixing bowls, one for the buttermilk/egg soak and one for the dry mix
3. Shallow dish or pie plate for dredging the chicken
4. Measuring cups and spoons plus a whisk to blend wet and dry ingredients
5. Deep pot or Dutch oven for frying and a thermometer to keep it at 350 F (dont skip this)
6. Tongs and a slotted spoon or spider to lift pieces out of the oil
7. Wire rack set over a sheet pan to drain and keep the chicken crisp
8. Small bowl and fork or whisk for the lemon butter sauce

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces

• 1 cup buttermilk

• 2 large eggs, beaten

• 1 cup all purpose flour

• 1/2 cup cornstarch

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika (optional)

• 3 cups neutral oil like vegetable or canola, for frying

• 4 tablespoons unsalted butter, melted

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest (about 1 lemon)

• 2 tablespoons lemon pepper seasoning

• 1 tablespoon honey (optional)

• Fresh parsley, chopped for garnish (optional)

• Lemon wedges, for serving

Directions

• Cut 1 1/2 pounds boneless chicken thighs or breasts into bite sized pieces, then put them in a bowl with 1 cup buttermilk and the 2 beaten eggs, stir to coat and let sit 15 to 30 minutes in the fridge to tenderize and help the coating stick.
• Meanwhile whisk together 1 cup all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon smoked paprika if using in a shallow dish for dredging.
• Remove chicken from the fridge, let excess buttermilk drip off, then dredge pieces in the flour mixture pressing lightly so the coating adheres; for extra crunch you can double dredge by dipping briefly back into the buttermilk then the flour again, but its optional.
• Heat about 3 cups neutral oil like vegetable or canola in a deep pot or Dutch oven to 350 degrees F; use a thermometer if you have one. Fry the chicken in small batches so the oil temperature holds, about 3 to 5 minutes per batch, until golden brown and cooked through.
• Transfer fried pieces to a wire rack set over a sheet pan to drain so they stay crisp, not on paper towels which will steam them and make them soggy.
• While the last batch fries, make the lemon pepper sauce: whisk together 4 tablespoons melted unsalted butter, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 2 tablespoons lemon pepper seasoning and 1 tablespoon honey if you want a touch of sweetness. Taste and adjust lemon pepper or honey to your liking.
• Put the hot fried chicken in a large bowl, pour the warm lemon butter sauce over it and toss gently until well coated. Do this while the chicken is hot so the sauce clings.
• Garnish with chopped fresh parsley and serve with lemon wedges for squeezing. Eat right away for best crispness.

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: 225g
• Total number of serves: 4
• Calories: 868kcal
• Fat: 57.5g
• Saturated Fat: 16.5g
• Trans Fat: 0.5g
• Polyunsaturated: 18.5g
• Monounsaturated: 22.5g
• Cholesterol: 268mg
• Sodium: 816mg
• Potassium: 793mg
• Carbohydrates: 50g
• Fiber: 0.9g
• Sugar: 7g
• Protein: 47g
• Vitamin A: 355IU
• Vitamin C: 5mg
• Calcium: 98mg
• Iron: 2.8mg