Much of Wingstop’s success can be pinned on its great selection of unique wing flavors such as Korean, Louisiana Rub, Garlic Parmesan, and Hawaiian. Now you've made copycat Wingstop's Lemon Pepper Wings like a pro.įind my recipes for Wingstop's original and parmesan-garlic wings here. McCormick’s is lemonier than Wingstop’s blend, and Lawry’s version is chunkier and less lemony, but either blend is close enough to deliver a satisfying clone.Īfter the wings are fried, baste them with the sauce below and sprinkle them with your favorite lemon pepper. I compared Wingstop’s lemon pepper with the blends from McCormick and Lawry’s-each is slightly different than what Wingstop uses. I obtained a sample of Wingstop’s lemon pepper seasoning and took a few stabs at cloning the blend from scratch, but ultimately decided the task was a time-waster when pre-blended lemon pepper is so easy to find. The baste is easy to make by clarifying butter and combining it with oil to prevent the butter from solidifying, then adding lemon pepper and salt. The lemon pepper won’t stick to the wings without making them wet, and that’s where the sauce, or baste, comes in. And even though they’re referred to as “dry rub” wings on the menu, the secret to a perfect Wingstop lemon pepper wings recipe is in the wet baste that goes on first. The Wingstop menu offers nearly a dozen flavor variations of fried chicken wings, including original hot buffalo-style, parmesan garlic, and mango habanero, but it’s the lemon pepper wings that get the most raves.
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