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Wingstop Lemon Pepper Sauce Recipe

Wingstop Lemon Pepper Sauce Recipe

5 from 1 vote
Are you craving that famous Wingstop Lemon Pepper Sauce? This recipe captures the tangy, buttery, and peppery goodness you love – all made right in your own kitchen!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 50
Ingredients Method Video Notes

Ingredients
  

  • 1½ sticks unsalted butter divided
  • Juice of 2 lemons
  • Zest of 2 lemons
  • 1 tbsp freshly cracked black pepper
  • 2 tsp regular black pepper
  • Pinch of salt

Method
 

  1. In a small saucepan heated over medium heat, add 1 stick of butter and allow it to fully melt until the texture is creamy and comes to a slight foam.
  2. Add the juice of 2 lemons and stir well to combine the lemon with the butter to make a tangy sauce.
  3. Add 1 tablespoon of cracked black pepper, 2 teaspoons of black pepper, and a few shakes of salt. The cracked black pepper is much more potent with a superior, aromatic oil.
  4. Zest 2 lemons with a microplane or fine grater and add to the mixture. This adds an additional layer of bright and tart flavor for the sauce.
  5. Add the remaining 1/2 stick of butter and allow it to melt completely with the sauce while gently stirring until a smooth and shiny consistency is achieved.
  6. Allow the sauce to simmer without boiling for about 1 – 2 minutes. Remove from the heat and drizzle over wings, shrimp, scallops or whatever you would like to enjoy with a lemon pepper sauce like at Wingstop!

Video

Notes

Store any extra sauce in an airtight container in the fridge for up to 4 days. To use, gently reheat it stirring occasionally until smooth and buttery in texture over low heat or in the microwave for just a few seconds.