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–+ servings
Cooked lemon pepper wings on parchment-lined baking tray.
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Lemon Pepper Boneless Chicken Wings

These Lemon Pepper Boneless Chicken Wings are crispy, juicy, and bursting with flavor. Tender pieces of chicken are coated in a golden, crunchy breading, then tossed in a buttery lemon pepper sauce that hits the perfect balance of tangy, savory, and sweet. Perfect for game day, weeknight dinners, or anytime you want something fun and flavor-packed.
Course Appetizer, Main Course, Snack
Cuisine American
Keyword lemon pepper boneless chicken wings
Prep Time 20 minutes
Cook Time 15 minutes
Marinate 30 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings
Calories 509kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

Instructions

  • Marinate: Toss cubed chicken with all marinade ingredients. Marinate in the fridge for 30 minutes to 8 hours. Start Timer
    2 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
    Side-by-side image of marinating chicken in marinade for 30 minutes.
  • 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
    Side-by-side image of whisking together the ingredients for the breading mixture.
  • 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
    Side-by-side image of dredging the chicken pieces in the flour mixture then setting on a parchment-lined baking tray to set for 10-15 minutes.
  • 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
    Heating the oil in a large frying pan.
  • 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
    Side-by-side image of mixing together lemon butter sauce ingredients in a small bowl before adding to the cooked chicken.
  • 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
    Side-by-side image of frying chicken bites in hot oil then placing on a wire rack with paper towel to soak up excess oil.
  • Toss: While wings are hot, toss gently or spoon lemon pepper butter over the chicken until coated.
    Side-by-side image of adding lemon sauce to cooked wings and gently tossing to combine.
  • 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
    Lemon pepper boneless wings cooked and garnished with fresh parsley and lemon wedges on parchment-lined baking tray.

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

Serving: 1serving | Calories: 509kcal | Carbohydrates: 40g | Protein: 37g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1233mg | Potassium: 708mg | Fiber: 2g | Sugar: 2g | Vitamin A: 817IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 2mg