Dinner · 55 min · american

Copycat Lemon Pepper Wings (Wingstop’s style)

Weeknight-friendly American cooking: Copycat Lemon Pepper Wings (Wingstop’s style) comes together in 55 minutes with chicken wings, baking powder, and not much else. The macros do the talking: 38g protein, 4g carbs, and 16g fat in every 320-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 2 lb Chicken wings
• 1 tbsp Baking powder
• 1 tsp Kosher salt
• 2 tbsp Lemon pepper seasoning
• 1 tbsp Lemon zest
• 1/2 tsp Garlic powder
• 4 stalks Celery

Steps

1. Pat the wings bone-dry and toss with baking powder and salt, then rest uncovered in the fridge 30 minutes — dry skin is crisp skin, full stop.
2. Bake on a wire rack at 425°F for 45 minutes, flipping once, until the skin is golden and audibly crackly.
3. Whisk the lemon pepper seasoning with fresh lemon zest and garlic powder; the fresh zest is what lifts a dry rub from dusty to bright.
4. Toss the wings in the seasoning the second they leave the oven, when the rendered fat is still glistening — that’s the glue the rub sticks to.
5. Serve with celery and ranch; lemon pepper’s whole personality is bright and punchy, and cool ranch is its perfect foil.

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