Lemon Pepper Wings Recipe

Introduction

Lemon Pepper Wings are a zesty and flavorful twist on classic fried chicken wings. Crispy on the outside and coated in a tangy lemon pepper glaze, these wings make a perfect appetizer or game day snack. Get ready to impress your guests with this simple yet irresistible recipe.

Ingredients

• 4 tsp seasoned salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 1/2 tsp lemon pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 tbsp cornstarch
• 1 1/4 cup all-purpose flour
• 3 large eggs
• 1 tsp hot sauce
• 2.5 lb party wings
• Vegetable oil for frying
• 1/4 cup unsalted butter (melted)
• A pinch of black pepper
• 3/4 tsp lemon pepper
• 4 tbsp honey
• 2 tsp fresh lemon juice
• Lemon pepper (for garnish)

Instructions

1. Step 1: In a large storage or paper bag, combine seasoned salt, black pepper, cayenne pepper, lemon pepper, garlic powder, paprika, cornstarch, and flour. Shake well to mix thoroughly and set aside.
2. Step 2: In a medium bowl, whisk together the eggs and hot sauce until blended.
3. Step 3: Using tongs, dip each chicken wing into the egg mixture, coating it completely and allowing excess to drip back into the bowl. Then dredge the wing in the flour mixture. Place coated wings on a plate or wire rack to set.
4. Step 4: Repeat with all wings, then let them rest for 15-20 minutes while heating the oil.
5. Step 5: Heat vegetable oil in a large deep pot to about 350°F, filling the pot with 3 inches of oil for frying.
6. Step 6: Carefully add a few wings at a time to the hot oil, avoiding overcrowding. The oil is hot enough when it bubbles around the wings.
7. Step 7: Fry the wings, turning every few minutes, until golden brown and reaching an internal temperature of 165°F, about 7-10 minutes.
8. Step 8: While frying, whisk together melted butter, a pinch of black pepper, lemon pepper, honey, and lemon juice until smooth to prepare the glaze.
9. Step 9: Remove cooked wings and drain on a paper towel-lined platter or wire rack with baking sheet beneath. Continue frying remaining wings, adding more oil if needed.
10. Step 10: Dip each wing in the lemon pepper glaze, sprinkle lightly with lemon pepper, and serve immediately.

Tips & Variations

• For extra crispiness, double dredge the wings by dipping them again in the egg and flour mixture before frying.
• If you prefer baked wings, cook at 425°F for 40-45 minutes, flipping halfway, then toss in the lemon pepper glaze.
• Adjust the cayenne pepper to your preferred heat level or omit for a milder taste.
• Use fresh lemon zest in the glaze for a brighter lemon flavor.

Storage

Store any leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 375°F for 10-15 minutes to help retain crispiness. Avoid microwaving as it can make the wings soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings for this recipe?

Yes, but make sure to fully thaw and pat the wings dry before coating to ensure they fry up crispy rather than soggy.

What can I substitute for cornstarch?

You can use potato starch or arrowroot powder as a gluten-free alternative. They provide similar crisping results when frying.

Lemon Pepper Wings Recipe

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★★★★★

4.8 from 132 reviews

These crispy Lemon Pepper Wings are perfectly seasoned and fried to golden perfection, then coated in a tangy, buttery lemon pepper glaze with a hint of honey. A delightful appetizer or snack that’s full of bold flavors and irresistible crunch.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Approximately 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Seasoning Mix

• 4 tsp seasoned salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 1/2 tsp lemon pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 tbsp cornstarch
• 1 1/4 cup all purpose flour

Wet Ingredients

• 3 large eggs
• 1 tsp hot sauce
• 1/4 cup unsalted butter (melted)
• 4 tbsp honey
• 2 tsp fresh lemon juice

Main Ingredient

• 2.5 lb party wings

Additional

• Vegetable oil for frying (enough for 3 inches deep in pot)
• a pinch of black pepper
• 3/4 tsp lemon pepper (for glaze)
• lemon pepper (for garnish)

Instructions

1. Prepare Seasoned Flour Mixture: Combine seasoned salt, black pepper, cayenne pepper, lemon pepper, garlic powder, paprika, cornstarch, and all-purpose flour in a storage or paper bag. Shake well to mix thoroughly and set aside.
2. Mix Egg Wash: In a medium bowl, whisk together the eggs and hot sauce until fully blended.
3. Coat the Wings: Using tongs, dip each chicken wing piece into the egg mixture, coating it completely and allowing excess to drip back into the bowl. Then dredge the wing in the flour mixture, making sure it’s evenly coated. Place coated wings on a plate or wire rack to set.
4. Repeat for All Wings: Continue the coating process for all chicken wings. Let the coated wings rest for 15-20 minutes to ensure the coating sets while you prepare the oil.
5. Heat Oil: In a large, deep pot, heat vegetable oil to 350°F, ensuring about 3 inches of oil depth for frying.
6. Fry Wings in Batches: Carefully add a few pieces of chicken wings to the hot oil without overcrowding. The oil is sufficiently hot if it bubbles immediately around the wings when placed in the oil.
7. Cook Until Golden and Fully Cooked: Fry the wings, turning them every few minutes to ensure even browning. Maintain temperature as needed. Cook until the wings are golden brown and reach an internal temperature of 165°F, approximately 7-10 minutes.
8. Prepare Lemon Pepper Glaze: While frying, whisk together melted butter, a pinch of black pepper, 3/4 tsp lemon pepper, honey, and fresh lemon juice until smooth and well combined.
9. Drain Fried Wings: Transfer cooked wings to a paper towel-lined serving platter or wire rack over a paper towel-lined sheet pan to drain excess oil. Continue frying remaining wings, adding more oil if needed to maintain temperature.
10. Glaze and Serve: As each batch finishes frying, dip the wings into the lemon pepper glaze, then sprinkle with a bit of lemon pepper for garnish. Serve immediately while hot and crispy.

Notes

• Make sure not to overcrowd the frying pot to maintain oil temperature and even cooking.
• Letting the coated wings rest before frying helps the batter adhere better and results in a crispier texture.
• Use a meat thermometer to ensure wings reach safe internal temperature of 165°F.
• Fresh lemon juice adds brightness; adjust honey to taste for sweetness balance in the glaze.
• Leftover wings can be reheated in the oven to maintain crispiness.

Keywords: lemon pepper wings, fried chicken wings, crispy chicken wings, chicken wing recipe, appetizer