Hot Lemon Wings from Wingstop feature crispy chicken wings tossed in a zesty lemon-infused hot sauce, delivering a tangy and spicy flavor with a vibrant golden glaze.
Equipments
- Deep fryer
- Mixing bowl
- Tongs
- Saucepan
- Whisk
- Baking tray (optional for finishing)
- Wire rack (optional, for draining)
- Measuring spoons
- Serving platter
Ingredients
- 2 lbs (900g) chicken wings
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Vegetable oil (for frying)
- 1/2 cup hot sauce (e.g., Frank’s RedHot)
- 1/4 cup unsalted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon honey
- 1/2 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh parsley (optional, for garnish)
When preparing Hot Lemon Wings, ensure the chicken wings are fresh and properly patted dry for optimal crispiness when coated with the seasoned flour mixture. Use a reliable all-purpose flour to create a light and crunchy crust, balanced by the blend of salt, black pepper, garlic powder, paprika, and onion powder for rich flavor depth. The hot sauce selection, such as Frank's RedHot, significantly impacts the heat and tanginess, so choose one that matches your spice preference. Fresh lemon juice and zest are key to achieving the signature zesty brightness, while honey adds a perfect touch of sweetness to balance the cayenne pepper's heat. You can recreate Wingstop's Hot Lemon Wings copycat menu at home by combining these carefully measured ingredients and following the proper cooking techniques for an authentic taste experience.
Instructions
- Pat chicken wings dry with paper towels.
- In a mixing bowl, combine flour, salt, black pepper, garlic powder, and paprika.
- Toss chicken wings in the flour mixture until evenly coated.
- Heat vegetable oil in the deep fryer to 350°F (175°C).
- Fry wings in batches for 8–10 minutes, or until golden brown and crispy.
- Remove wings and place on a wire rack or paper towels to drain excess oil.
- In a saucepan, melt butter over medium heat.
- Add hot sauce, lemon juice, lemon zest, honey, cayenne pepper, and onion powder to the melted butter.
- Whisk sauce ingredients until fully combined and heated through.
- Transfer fried wings to a clean mixing bowl.
- Pour hot lemon sauce over wings and toss to coat evenly.
- (Optional) Place sauced wings on a baking tray and broil for 2–3 minutes for extra crispness.
- Arrange wings on a serving platter.
- Garnish with chopped fresh parsley (optional).
- Serve immediately.
Substitution
Hot Lemon Wings from Wingstop copycat menu capture the same tangy, spicy, and lemony flavors that make the original so popular. If fresh lemon juice is unavailable, bottled lemon juice can be used, though fresh juice provides a brighter flavor profile. You can substitute chicken drumettes if wings are difficult to find, as both cook well in a deep fryer. When frying, maintain the oil temperature around 350degF (175degC) to ensure a crispy texture without excessive greasiness. Garnishing with chopped parsley is optional but adds a fresh color contrast and mild herbaceous note.
Tips
Ensure chicken wings are completely dry before coating to achieve maximum crispiness during frying. Maintain the oil temperature at 350degF (175degC) for consistent cooking and to prevent greasy wings. When tossing wings in the lemon hot sauce, do so while both are still hot to ensure the sauce evenly adheres. Your hot lemon wings can be broiled for a few minutes to regain crispiness if the sauce causes sogginess.
Nutritions
Hot Lemon Wings from Wingstop provide a delicious combination of protein from the 2 pounds of chicken wings, essential for muscle repair and energy. The wings are coated in a seasoned flour mixture, adding carbohydrates and some dietary fiber from the spices like paprika and garlic powder. The lemon-infused hot sauce includes vitamin C from fresh lemon juice and lemon zest, which supports immune health and antioxidant function. Your meal contains moderate fat from the frying oil and butter, contributing to satiety and flavor.
Storage
Store your Hot Lemon Wings in an airtight container to maintain their crispiness and flavor. Refrigerate them within two hours of cooking and consume within 3-4 days for best quality and safety. Reheat wings in an oven or air fryer at 350degF (175degC) to restore their crispy texture without sogginess.
Variation or Alternatives
You can substitute chicken thighs cut into drumettes for wings to add a richer flavor and juicier texture. For a healthier option, bake the coated wings at 425degF (220degC) for 40-45 minutes instead of deep frying, flipping halfway through to achieve crispiness. Experiment with swapping cayenne pepper for smoked paprika to introduce a subtle smoky undertone in your hot lemon sauce. To enhance tanginess, consider adding a splash of apple cider vinegar or a pinch of grated ginger to the sauce mixture.
Allergies
Hot Lemon Wings from Wingstop contain common allergens such as wheat from the all-purpose flour and dairy from the unsalted butter. The use of hot sauce may also include preservatives or ingredients that can trigger sensitivities in some individuals. You should check ingredient labels carefully or consult with the restaurant if you have specific food allergies.
Why this recipe?
Hot Lemon Wings from Wingstop offer a unique balance of tangy citrus and savory spices that excite your taste buds with every bite. Their crispy, well-seasoned texture combined with a zesty lemon glaze makes them a standout choice for wing enthusiasts seeking bold flavors. Creating a copycat recipe allows you to customize the spice level and ingredient quality, ensuring a fresher, personalized version of this fan-favorite dish. Making the dish at home saves money while delivering the same crave-worthy taste found in Wingstop's popular menu item.