Lemon Pepper Wings
Crispy lemon pepper chicken wings are fried until golden brown, and tossed in a buttery lemon pepper sauce made with fresh lemon juice and zest. Perfect for game days or anytime you're craving restaurant-style lemon pepper wings at home.
Servings: 12 wings
Cost: 10
Ingredients
For the chicken
- 2 lbs chicken wings about 12- 14 wings!
- 2 tablespoon yellow mustard
- 1 tablespoon hot sauce
- 1½ teaspoon kosher salt
- 1½ teaspoon paprika
- 1 teaspoon garlic powder
For the batter
- 1½ cups all purpose flour
- ¾ cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons paprika
For the lemon pepper sauce
- 8 oz unsalted butter 1 stick
- 1 tbsps lemon pepper seasoning plus a little extra to sprinkle on the end
- juice of ½ lemon
- zest of ½ lemon
For frying
- 6-8 cups neutral frying oil like canola, vegetable or peanut
Instructions
- In a large bowl, combine the chicken, mustard, hot sauce, and spices. Mix well and set aside.
- In another bowl, combine flour, cornstarch and spices. Mix well.
- Dip your chicken into your flour dusting off any excess than place on a aprchment lined baking sheet or plate and set aside.
- Next, preheat your oil to 350-360℉ . While your oil heats, prepare your sauce.
- In a large skillet over low heat, melt your butter. Slowly add in lemon pepper seasoning, lemon juice, and lemon zest. Stir until combined. Shut off the heat, but keep the skillet on the burner to keep it warm while you fry your chicken.
- Next, Deep fry your wings for 8-10 minutes until golden brown
- Transfer the wings to a parchment-lined baking sheet to soak up any excess oil. Then, place the wings in a bowl and gradually pour the sauce over them. Toss the wings in the bowl to ensure they are evenly coated. I like to sprinkle a little lemon pepper seasoning on at the end just for that little razzle dazzle!
Notes
- For the crispiest wings, keep your oil between 350°F and 360°F. A thermometer is one of the best investments you can make for frying.
- Don't overcrowd the pot. Frying in batches helps maintain the oil temperature and prevents greasy wings.
- If the lemon sauce solidifies while the wings are cooking, gently warm it before tossing. Avoid overheating it, as very hot sauce can soften the crispy coating.
- Fresh lemon juice and zest make a noticeable difference in flavor. I don't recommend skipping them.
- Making wings for a crowd? This recipe can easily be doubled or tripled, and the sauce scales well too.
- Leftover wings can be reheated in the oven or air fryer to help bring back the crispiness.
Nutrition
Calories: 476kcal