Description
Crispy and flavorful Lemon Pepper Wings that are perfectly seasoned and tossed in a buttery lemon pepper sauce. These wings are deep-fried to golden perfection and offer a zesty kick with a hint of heat, making them a delicious appetizer or snack for any occasion.
Ingredients
Chicken Wings Marinade
- 2 lbs chicken wings (about 12-14 wings)
- 2 tablespoons yellow mustard
- 1 tablespoon hot sauce
- 1½ teaspoons kosher salt
- 1½ teaspoons paprika
- 1 teaspoon garlic powder
Flour Coating
- 1½ cups all purpose flour
- ¾ cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons paprika
Lemon Pepper Sauce
- 8 oz unsalted butter (1 stick)
- 1 tablespoon lemon pepper seasoning (plus extra for garnish)
- Juice of ½ lemon
- Zest of ½ lemon
Frying Oil
- 6-8 cups neutral frying oil (canola, vegetable, or peanut oil)
Instructions
- Prepare the chicken wings marinade: In a large bowl, combine the chicken wings with yellow mustard, hot sauce, kosher salt, paprika, and garlic powder. Mix thoroughly to coat all the wings evenly. Set aside to marinate while you prepare the coating.
- Mix the flour coating: In a separate bowl, whisk together all-purpose flour, cornstarch, kosher salt, and paprika. This mixture will create a crispy exterior on the wings.
- Coat the wings: Dip each marinated wing into the flour mixture, shaking off any excess flour. Place the coated wings on a parchment-lined baking sheet or plate and set aside, ensuring they are not touching.
- Heat the oil: Preheat your frying oil in a deep fryer or a large heavy-bottomed pot to 350-360°F (175-182°C). Use a thermometer for accuracy to ensure the proper frying temperature.
- Prepare the lemon pepper sauce: In a large skillet over low heat, melt the unsalted butter. Slowly stir in the lemon pepper seasoning, lemon juice, and lemon zest until well combined. Keep the skillet on the burner at low heat to stay warm while frying the wings.
- Deep-fry the wings: Carefully place the coated wings into the hot oil in batches, avoiding overcrowding. Fry for 8-10 minutes or until the wings are golden brown and crispy. Use a slotted spoon to remove the wings and drain them on a parchment-lined baking sheet.
- Toss wings in sauce: Transfer the drained wings into a large bowl. Gradually pour the warm lemon pepper sauce over the wings and toss well to ensure they are evenly coated. Sprinkle a little extra lemon pepper seasoning on top for an added burst of flavor before serving.
Notes
- Ensure oil temperature is maintained between 350-360°F for crispy, non-greasy wings.
- You can adjust the amount of hot sauce in the marinade to control the spiciness.
- Make sure wings are dried and not wet before coating to ensure the flour sticks properly.
- If preferred, wings can be cooked in an air fryer but will result in a different texture.
- Use fresh lemon juice and zest for the best bright lemon flavor in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
