Zesty Lemon Pepper Wings

14 Oct, 2026

These Double Fried Lemon Pepper Wings might be some of the crispiest wings you’ll ever eat! We’re using a double fry method to get that perfect golden brown, crunchy exterior while keeping the chicken juicy and tender on the inside.

The secret is frying the wings twice. The first fry cooks the chicken through, while the second fry takes that crispy skin to another level. As soon as the wings come out of the hot oil, we hit them with a generous coating of Meat Church Lemon Pepper seasoning so it sticks perfectly to every bite. Then we grate fresh lemon zest right over the top for an extra pop of bright, citrus flavor.

These wings are incredibly crispy, packed with bold lemon pepper flavor and absolutely delicious without needing any sauce. Whether you’re cooking for football season, a backyard party or just craving some killer wings, this recipe is a must-try!

Ingredients

3 lbs Greener Pastures chicken wings
Peanut oil
Meat Church Lemon Pepper to taste
Zest of 1 lemon
Meat Church Bird Baptism Brine
Ice
Minced parsley (for garnish)

Brining and air drying

Thoroughly mix the entire contents of the package with 4 cups of water in a medium stock pot. Bring nearly to a boil to dissolve the salt & sugar.

Remove from the heat and add 8 - 12 cups of ice to completely cool the liquid.

Transfer to a food safe container. In this video we used the Meat Church Bird Baptism Brine Bag.
Lemon Pepper Chicken Wings

Add the wings into the brine, making sure they are completely submerged. Refrigerate and brine for 4 hours.

Remove the chicken wings from the brine, rinse thoroughly and pat dry. Place the wings on a wire rack lined baking sheet and let air dry in the fridge uncovered for 2-3 hours.

Frying the wings
Fill a dutch oven about halfway with peanut oil and heat to 350°. Once the oil is hot, fry your wings in batches for 5 minutes like we did in this video.