Best Homemade Hot Lemon Pepper Sauce (So Easy)

Name: Hot Lemon Pepper Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 medium lemons ((for 1/4 cup juice and 1 tablespoon zest)); 2 tablespoons olive oil ((or 3 tablespoons unsalted butter for traditional version)); 3 cloves garlic ((minced)); 1 teaspoon red pepper flakes ((adjust to taste)); 1/2 cup low-sodium chicken broth ((or vegetable broth)); 1/2 teaspoons freshly cracked black pepper; 1/2 teaspoon kosher salt; 1 tablespoon hot sauce ((Frank's RedHot or Louisiana style recommended)); 1 tablespoon fresh parsley, chopped ((optional)); 1/4 teaspoon cayenne pepper ((optional, for extra heat))

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Hot lemon pepper sauce combines bright lemon flavor, black pepper kick and a spicy heat that makes your taste buds dance.

I first tried lemon pepper wet wings in Atlanta years ago and fell in love with the flavor.

The traditional version uses butter, but I’ve found that olive oil works great too if you want something lighter.

The “hot” part comes from adding red pepper flakes, cayenne or hot sauce. (You can adjust it to match your heat preference.)

I’ve spent years perfecting this hot lemon pepper sauce recipe, and trust me, it’s a game-changer.

It’s ready in minutes and tastes way better than anything from the store. You can use it on wings or chicken or fish or even pasta!

Let’s make one together!

Why You’ll Love THIS Hot Lemon Pepper Sauce Recipe

After trying countless versions, I can tell you this recipe stands out because:

It’s super quick. You’ll have it ready in just 15 minutes
The flavor is incredible. Fresh lemons make all the difference
It works on everything. Not just wings but chicken, fish, pasta, and veggies too
You control the heat. Make it mild or fiery hot
It fits most diets. You can easily make it dairy-free and gluten-free

Essential Ingredients for Your Fiery Lemon Pepper Sauce

I’ve found these ingredients give the best results:

Fresh Lemons: I always use real lemons for both juice and zest. I’ve tried bottled juice before and it just doesn’t have the same bright flavor.
Black Pepper: Crack it fresh for the best taste and texture.
Heat Source: Red pepper flakes, cayenne, or hot sauce (I like Frank’s RedHot or Louisiana hot sauce).
Oil or Butter: Olive oil makes it lighter and butter makes it richer (both work great!
Fresh Garlic: Minced garlic adds so much flavor. Don’t skip this!
Chicken Broth: Use low-sodium so you can control the salt level.
Salt: Kosher salt works best.
Fresh Herbs: I like adding parsley at the end for color and freshness.

Equipment You’ll Need

Nothing fancy here! Just grab:

A skillet
A zester or grater
A lemon juicer
A whisk or spatula
Measuring cups and spoons

How to Make Hot Lemon Pepper Sauce: Step-by-Step

This recipe is easier than you think! Just follow these simple steps to get it just right.

1. Get everything ready
Zest and juice your lemons, mince your garlic, and measure everything else out. This makes the cooking process so much smoother.

2. Start cooking
Heat your olive oil or butter in a skillet over medium heat. Then add the garlic and red pepper flakes. Cook for about 30 seconds until it smells amazing. Watch it closely so the garlic doesn’t burn!

3. Add the liquids and seasonings
Pour in your chicken broth, lemon juice, zest, black pepper, and salt. Give it all a good stir.

4. Let it simmer
Bring everything to a gentle simmer and cook for 5-7 minutes. You’ll notice it getting a bit thicker as some liquid evaporates.

5. Finish it off
Turn off the heat and stir in fresh parsley if you’re using it. Then taste it and add more salt, pepper, or lemon if needed.

Pro Tips I’ve Learned Along the Way

Here are some simple tips that helped me make the best spicy lemon pepper sauce:

Always use fresh lemons. (I can’t stress this enough!) The flavor difference is huge.
Start with less heat. You can always add more later. I once made it too spicy and had to start over.
Watch that garlic. It burns fast and can make your sauce taste bitter.
Need it thicker? Simmer it longer or add a tiny bit of cornstarch mixed with cold water.
Taste as you go. The perfect sauce needs balance between tangy lemon and peppery bite and heat.

Tasty Variations You Can Try

Want to mix things up? Try these tasty twists to make your homemade hot lemon pepper sauce even more exciting:

1. Creamy Version
When I want something richer, I add ¼ cup heavy cream and 2 tablespoons grated Parmesan during the last minute of cooking. For dairy-free folks, coconut milk or cashew cream works great too.

2. Sweet and Spicy Twist.
Try adding 1-2 tablespoons of hot honey at the end. I discovered this combo last year, and it’s incredible on fried chicken!

3. Smoky Version.
Add ½ teaspoon smoked paprika with your other seasonings. This adds amazing depth that’s especially good with grilled foods.

4. Mix Up Your Peppers.
Want to experiment? I sometimes use fresh minced jalapeño instead of red pepper flakes. If you’re brave, try habanero or scotch bonnet for serious heat!

Ways to Use Your Hot Lemon Pepper Sauce

This sauce is super versatile! Here are my favorite uses:

Wings: This is the classic use, and for good reason!
Chicken: Drizzle it over roasted chicken or use it to finish grilled breasts
Fish: It’s amazing on salmon or white fish
Pasta: Mix with a bit more olive oil for a quick pasta sauce
Veggies: Try it on roasted Brussels sprouts or broccoli
Dipping: It’s great with fries or chicken tenders
Marinade: Add extra oil and use it to marinate chicken or fish

How to Make Perfect Hot Lemon Pepper Wings

Wings and this sauce are perfect together! Here’s how I make them:

Pick Your Wings
I prefer party wings (the separated drummettes and flats) but whole wings work too.
Get Them Crispy
In an air fryer: Cook at 380°F for 20 minutes, flipping halfway.
In the oven: Use a wire rack on a baking sheet and cook at 425°F for about 35-40 minutes. Turn them halfway through.
My secret trick: Pat the wings dry, then toss them with 1 tablespoon baking powder and ½ teaspoon salt before cooking. This gets them extra crispy!
Add the Sauce
Toss your hot wings in warm sauce right before serving. Want even more flavor? Toss them once, bake for 2 more minutes, then toss again.

Storing and Reheating Tips

Want to save some for later?

Here’s how to store and reheat your hot lemon pepper sauce the right way:

In the fridge. Your sauce will stay good in an airtight container for about 5 days.
In the freezer. Freeze it for up to 3 months. Just thaw overnight in the fridge when you need it.
Reheating the sauce. Warm it gently on the stove over low heat. Add a splash of water or broth if it’s too thick.
Reheating wings. For crispy wings, use an air fryer (350°F for 3-4 minutes) or oven (375°F for 5-7 minutes).

FAQs

Can I use bottled lemon juice?

Fresh is much better, but in a pinch, bottled will work. Add extra zest to boost the flavor.

My sauce is too thin. Help!

Just simmer it longer, or stir in a mix of ½ teaspoon cornstarch with 1 tablespoon cold water.

Is this like the sauce from Wingstop?

It’s similar but fresher tasting and you can customize the heat level exactly how you like it.

What’s the difference between “wet” and “dry” lemon pepper?

“Wet” means wings tossed in sauce (like this recipe), while “dry” means wings seasoned with just lemon pepper seasoning.

What’s the best hot sauce for this hot lemon pepper recipe?

I like Louisiana-style hot sauces like Frank’s RedHot or Louisiana Hot Sauce best with this recipe.

Conclusion

Once you try this easy homemade hot lemon pepper sauce, you’ll never want store-bought again!

The bright and zesty flavor and customizable heat make it perfect for so many dishes.

So, now that you have this sauce recipe, have you made hot lemon pepper sauce before?

I’d love to hear from you! Please rate the recipe and leave a comment below!

More Ideas You May Like:

Hot Lemon Pepper Sauce

Author: Amelia Harrison

This zesty and spicy sauce combines fresh lemon, black pepper, and customizable heat for the perfect wing sauce or versatile condiment ready in minutes!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Condiment, Sauce

Cuisine American, Southern

Servings 8

Calories 45 kcal

Equipment

Medium skillet
Microplane zester
Citrus juicer
Whisk
Measuring cups and spoons

Ingredients

2 medium lemons (for 1/4 cup juice and 1 tablespoon zest)
2 tablespoons olive oil (or 3 tablespoons unsalted butter for traditional version)
3 cloves garlic (minced)
1 teaspoon red pepper flakes (adjust to taste)
1/2 cup low-sodium chicken broth (or vegetable broth)
1/2 teaspoons freshly cracked black pepper
1/2 teaspoon kosher salt
1 tablespoon hot sauce (Frank's RedHot or Louisiana style recommended)
1 tablespoon fresh parsley, chopped (optional)
1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions

Zest and juice the lemons. You'll need about 1/4 cup of juice and 1 tablespoon of zest.
Heat olive oil (or butter) in a medium skillet over medium heat.
Add minced garlic and red pepper flakes. Sauté for 30 seconds until it smells amazing, but watch carefully so the garlic doesn't burn.
Pour in chicken broth, lemon juice, lemon zest, black pepper, salt, and hot sauce. Stir everything together.
Bring to a gentle simmer and cook for 5-7 minutes, until it reduces and thickens slightly.
If you want more heat, add cayenne pepper to taste.
Remove from heat and stir in fresh parsley if using.
Give it a taste and adjust seasonings if needed.
Use right away or let it cool before storing.

Notes

Storage: Keep in the fridge in an airtight container for up to 5 days or freeze for up to 3 months.
Creamy Version: Add 1/4 cup heavy cream and 2 tablespoons grated Parmesan during the last minute of cooking.
Dairy-Free: Use olive oil instead of butter and skip the cheese if making the creamy version.
Heat Level: Make it as mild or spicy as you like by adjusting the red pepper flakes, hot sauce, and optional cayenne.
For Wings: This recipe makes enough sauce for about 1.5-2 pounds of chicken wings.
Hot Honey Version: Stir in 1-2 tablespoons hot honey at the end for a sweet-heat kick.
Thickening Tip: For a thicker sauce, let it simmer longer or add a small mix of 1/2 teaspoon cornstarch with 1 tablespoon water.

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