Lemon Pepper Dry Wing Seasoning
A bright, citrusy dry wing seasoning built on a lemon pepper base with dill, thyme, garlic, and optional citric acid — crispy skin, sharp citrus flavor, and a butter finish that makes these unmistakably lemon pepper.
Equipment
Ingredients
- 1⅓ cups lemon pepper seasoning
- ⅔ cup garlic powder
- ½ cup onion powder
- ⅓ cup kosher salt
- ⅓ cup coarse ground black pepper
- ⅓ cup dried parsley
- 2 tablespoons + 2 teaspoons dried dill
- 2 tablespoons + 2 teaspoons dried thyme
- 4 teaspoons citric acid optional, for extra lemon tang
- 4 teaspoons granulated sugar optional, balances the citrus
Instructions
- Add all ingredients to a large bowl.
- Whisk thoroughly until evenly combined.
- Transfer to a clean, dry quart-sized mason jar.
- Store tightly sealed in a cool, dry place for up to 1 year.
- To Use
- Chicken Wings: Toss 2 to 3 tablespoons seasoning per 2 pounds of wings with 1 tablespoon oil before baking, air frying, or grilling.
- For extra flavor, toss the cooked wings with 2 tablespoons melted butter and an additional 1 teaspoon seasoning before serving.
- Also excellent on grilled chicken, fish, shrimp, roasted potatoes, vegetables, and fries.
Notes
Check lemon pepper blend's salt level before adding full ⅓ cup kosher salt — some blends are already well-salted.
Citric acid + sugar: both optional — skip for classic, include both for sharpest citrus.
Pat wings COMPLETELY dry.
Wire rack over foil-lined sheet pan required. Rest seasoned wings 30 min before baking for better adherence and crust.
BUTTER FINISH: 2 tbsp melted unsalted butter + 1 tsp seasoning tossed over hot wings immediately out of oven — don't skip.
Shake jar before each use.
Dried herbs fade first — refresh with extra dried dill after several months if needed.
Keeps 1 year sealed cool dry pantry.