Spread the lemon zest on a baking sheet and dry it out in the oven at 170 degrees Fahrenheit for 30 minutes.
Grind the peppercorns in a coffee/spice grinder until coarse.
Mix the ground peppercorns with the dried lemon zest, kosher salt, garlic powder, onion powder, turmeric, and coriander.
Store the seasoning in a spice jar.
To make a wet lemon pepper seasoning, melt a quarter cup of butter and mix in a tablespoon of the homemade lemon pepper seasoning. Toss with wings or other desired food.
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