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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/lemon-pepper-wings-recipe/