Lemon Pepper Wings
Delicious, crunch lemon pepper chicken wings
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 perfectly fried foods, I highly recommend investing in a thermometer to ensure the oil temperature is 350 to 360 degrees.
- If your sauce solidifies while your chicken is cooking, warm it up a bit before pouring it over your chicken. You don't want your sauce to be too hot though, otherwise, it will make your chicken soggy.
Nutrition
Calories: 476kcal