Lemon Pepper Boneless Chicken Wings
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If you’re looking for the perfect recipe for the Super Bowl, you have to try these Lemon Pepper Boneless Wings! They’re everything you love about classic wings (crispy, juicy, and packed with flavor) but without the mess! Plus, I think the fresh lemon juice and zest bring a bright twist to the classic lemon pepper flavor and seasoning!
These wings are perfect for game day, but are also great for an easy weeknight dinner. I love to serve mine with a side of buttermilk ranch or blue cheese and a squeeze of extra lemon!
If you love these wings, be sure to also check out my Jalapeño Popper Cheese Ball, Seven Layer Bean Dip, Crispy Baked Honey Chipotle Chicken Tacos, Cheeseburger Sliders, or Sheet Pan Nachos.
Table Talk with Tawnie
I’m that girl that will choose boneless wings over real chicken wings. I know, I know you can judge me, but I just don’t like eating around the bone, and I feel like there is a lot of work for little reward LOL. With a boneless wing like this, I’m getting a solid bite of chicken with a lot less mess, and they’re just as delicious. Check out all my tips below when it comes to frying chicken, and you’re on your way to being the most popular person at the party when you make these! 🙂
- Boneless chicken breasts: Cut into 1½–2 inch pieces so they cook quickly and evenly while staying juicy and tender. Perfect for boneless “wing” bites.
- All-purpose flour + cornstarch: This combo creates a light, crispy coating. The flour gives structure, while the cornstarch adds that extra crunch you want when frying chicken.
- Canola or vegetable oil: A neutral, high–smoke point oil is ideal for frying. This allows the chicken to get golden and crispy without overpowering the flavor.
- Fresh lemon zest + juice: The fresh lemon zest and juice bring a nice, bright flavor to these wings that complements the lemon pepper seasoning! It also helps to balance the richness of the chicken and coating. I highly recommend using FRESH lemon juice (not the store-bought kind) for the best, freshest flavor!
- Lemon pepper seasoning: The star of these wings⭐️ Perfect for tying everything together for that classic lemon pepper bite.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Marinate the chicken
In a large bowl, toss the chicken with all the marinade ingredients and let it marinate in the fridge for 30 minutes to 8 hours.
Dredge
In a separate bowl, mix coating ingredients in a large bowl. Then dredge the chicken by taking it out of the marinade and dipping it into the flour coating mixture. Place on a parchment-lined baking sheet and allow chicken to sit for 10-15 minutes to really help the breading stick.
Fry
Heat the oil in a large, deep pan. Then carefully place the breaded chicken in the hot oil and fry in batches ~5-6 minutes, or until golden and cooked through. Place the cooked chicken on a wire rack to drain.
Toss
Mix the sauce ingredients together in a bowl. Then, once the wings are cooked and still hot, gently toss them in the lemon pepper butter until the chicken is coated.
Enjoy!!
Garnish chicken wings with a little extra lemon pepper seasoning and fresh parsley. Serve with an aioli, buttermilk ranch, or hot honey and ENJOY!!
Expert Tips
- Cut evenly: Cutting the chicken pieces into similar-sized pieces helps them to cook evenly and stay juicy inside.
- Shake off excess marinade: Make sure to let the excess marinade drip off before you toss the chicken pieces in the breading mixture. Too much marinade can cause the breading to be thick and clumpy and we want just a thin coating so the wings can get nice and crispy!
- Allow coating to rest: Allowing the chicken to set for 10-15 minutes after coating in the breading mixture helps the breading stick better once it’s added to the hot oil.
- Oil temperature: It’s important to keep the oil at 350-365°F for the best results for your boneless wings. The oil temperature will drop when the chicken is added, so just monitor it and keep the oil somewhere between 325-350°F. Bring the oil temperature back up as best as possible between batches. I like to use an instant-read thermometer on the side of my pan to help me keep track of the temperature.
- Don’t overcrowd the pan: Frying in batches also helps the oil temperature stay hot, which is key for golden, crunchy wings.
- Drain on wire rack: Line your wire rack with a couple of paper towels to help soak up the excess oil after frying! This will help the chicken stay nice and crispy👍 (instead of greasy and oily👎).
- Sauce while hot: Toss the chicken in the lemon pepper sauce while it’s still hot so it absorbs all that buttery, citrusy flavor.
Variations / Substitutions
- Air fryer version: Skip frying and air fry the coated chicken at 400°F for ~10 minutes, or until the internal temperature reaches 165°F with a meat thermometer.
- Baked version: Bake 425°F for 8 minutes on one side, and ~6-8 minutes on the other side or until the internal temperature reaches 165°F.
- Spicy lemon pepper: Add a pinch of cayenne or drizzle with hot honey for a sweet-heat twist.
- Gluten-free: Use a 1:1 gluten-free flour in place of the all-purpose flour.
- Dairy-free: Use olive oil or plant-based butter in the sauce instead of regular butter.
Storage / Freezing
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
- Reheat: Reheat in the oven or air fryer at 375°F until heated through and crispy again. (The microwave works, but they’ll lose some crunch.)
- Freezing: For best results, I recommend freezing the wings before tossing them in the lemon pepper sauce. Once cooked, let them cool, then place in a freezer-safe bag or container and freeze for up to 2 months.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Lemon Pepper Boneless Chicken Wings
Ingredients
Buttermilk Marinade:
- 2 lbs. boneless skinless chicken breasts (cut into 1½ – 2 inch pieces)
- 1 cup buttermilk
- 1/2 tsp. lemon zest
- Juice of 1 lemon
- 2 Tbsp. Dijon mustard
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- Pinch of paprika
Crispy coating:
- 1¼ cups all-purpose flour
- 3/4 cup cornstarch
- 2 tsp. kosher salt
- 3/4 tsp. onion powder
- 3/4 tsp. garlic powder
- 1/2 tsp. paprika
- ~3 cups canola or vegetable oil (for frying)
Lemon Pepper Butter Sauce:
- 8 Tbsp. unsalted butter (melted)
- 1 tsp. lemon pepper seasoning
- 1 tsp. lemon zest
- 1 Tbsp. lemon juice
- Pinch of sugar or honey
- Garnish: fresh parsley, lemon wedges
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Marinate: Toss cubed chicken with all marinade ingredients. Marinate in the fridge for 30 minutes to 8 hours. Start Timer2 lbs. boneless skinless chicken breasts, 1 cup buttermilk, 1/2 tsp. lemon zest, Juice of 1 lemon, 2 Tbsp. Dijon mustard, 1 tsp. kosher salt, 1 tsp. garlic powder, 1/2 tsp. black pepper, Pinch of paprika
- Mix coating: Mix coating ingredients in a large bowl.1¼ cups all-purpose flour, 3/4 cup cornstarch, 2 tsp. kosher salt, 3/4 tsp. onion powder, 3/4 tsp. garlic powder, 1/2 tsp. paprika
- Dredge: Once the chicken has marinated, take a piece of the chicken out of the marinade (letting excess marinade drip off) and dip the chicken in the flour coating mixture. I like to really press the breading into the chicken so it adheres and sticks. Place on a parchment or Silpat-lined baking sheet and repeat with the rest of the chicken pieces. Allow the chicken 10-15 minutes to set before you fry it, which also helps the breading stick. Start Timer
- Heat oil: Heat the oil in a large, deep pan to 350-365°F. It’s important to keep the oil at this temp for the best results for your boneless wings.~3 cups canola or vegetable oil
- Sauce: While the oil heats, you can make the sauce. Melt the butter and stir in the seasonings and sugar. Taste and adjust seasonings as desired.8 Tbsp. unsalted butter, 1 tsp. lemon pepper seasoning, 1 tsp. lemon zest, Pinch of sugar or honey, 1 Tbsp. lemon juice
- Fry: Carefully place the breaded chicken in the hot oil and fry in batches ~5-6 minutes, or until golden and cooked through (165°F). Drain on a wire rack. Note: The oil temperature will drop when the chicken is added, just monitor it and keep the oil somewhere between 325-350°F. Bring the oil temperature back up as best as possible between batches. Start Timer
- Toss: While wings are hot, toss gently or spoon lemon pepper butter over the chicken until coated.
- Garnish and enjoy: Finish with extra zest and another sprinkle of lemon pepper seasoned if desired. Feel free to serve with an aioli, buttermilk ranch, or hot honey.Garnish: fresh parsley, lemon wedges
Notes
- Oil temperature: It’s important to keep the oil at 350-365°F for the best results for your boneless wings. The oil temperature will drop when the chicken is added, so just monitor it and keep the oil somewhere between 325-350°F. Bring the oil temperature back up as best as possible between batches.
- Don’t overcrowd the pan: Frying in batches also helps the oil temperature stay hot, which is key for golden, crunchy wings.
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
- Reheat: Reheat in the oven or air fryer at 375°F until heated through and crispy again. (The microwave works, but they’ll lose some crunch.)
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie Dubé
