Crispy Lemon Pepper Wings
- Kristine Kramer
- Sep 9, 2024
- 3 min read
Updated: 7 hours ago
A dry rub of lemon pepper on wings fried until the skin shatters, no sauce needed, just a squeeze of fresh lemon at the end.
Another one in our wing rotation, we switch it up depending on what we're craving.
Why You'll Love This Recipe
Bright, real lemon flavor from fresh zest
Crispy, fried skin done the classic way
A lighter-tasting alternative to heavier sauces
Servings: 4-6 (for 4 people, you would have 5-6 wings per person & for 6 people, you would have 3-4 wings per person)
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Total Time: 35-45 minutes
Ingredients
For the Wings:
2 lbs chicken wings, flats and drumettes
1 tsp salt
1 tsp black pepper
1 tbsp lemon pepper seasoning
1 tsp each: garlic powder, onion powder, dried oregano
1 tbsp cornstarch
1 tbsp yellow mustard
For the Flour Mixture:
1 cup all-purpose flour
1 tbsp cornstarch
For the Lemon Pepper Butter Sauce:
3 tbsp unsalted butter
3 cloves garlic, minced
2 tbsp grated Parmesan cheese
2 tbsp lemon juice
1 tbsp lemon pepper seasoning
Optional for Serving & Garnish:
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
Ranch dressing, for serving
Instructions:
Prep the Wings: In a large bowl, toss chicken wings with salt, pepper, lemon pepper seasoning, garlic powder, onion powder, oregano, cornstarch, and mustard.
Coat in Flour: In a separate bowl, combine flour and cornstarch. Dredge wings in the flour mixture.
Fry to Perfection: Heat avocado oil in a large skillet or deep fryer to 350-400°F (175-200°C). Fry wings in batches for 8-10 minutes, or until golden brown and crispy. Drain on paper towels.
Make the Lemon Pepper Butter Sauce: In a small saucepan, melt butter over medium heat. Sauté garlic until fragrant. Stir in Parmesan cheese, lemon juice, and lemon pepper seasoning.
Toss and Serve: Toss fried wings in the lemon pepper butter sauce. Garnish with chives and parsley. Serve immediately with homemade ranch dressing for dipping.
Additional Tips:
For Extra Crispy Wings: Double-fry the wings. Fry them for the initial 8-10 minutes, let them rest for a few minutes, then fry them again for another 3-5 minutes until extra crispy.
Using a Deep Fryer: If you have a deep fryer, it can help achieve more consistent results compared to frying in a skillet. Just be sure to follow the manufacturer's instructions for frying chicken wings.
Serving Suggestions: Pair these wings with classic sides like fries, coleslaw, or a fresh salad for a complete meal.
Storing Instructions:
How to Store Leftovers: Store leftover wings in an airtight container.
Shelf Life: They will keep in the refrigerator for up to 3 days. For longer storage, freeze them for up to 2 months.
Reheating Tips: Reheat wings in an oven preheated to 375°F (190°C) for about 10-15 minutes to restore crispiness. For frozen wings, thaw them in the refrigerator overnight before reheating.
Ingredient Notes
Lemon zest: The real lemon flavor lives in the zest, not the juice. Juice alone tastes more sour than bright, zest is where the citrus oils are.
Troubleshooting Tips
Seasoning fell off after frying: Season immediately out of the fryer while the surface is still hot and slightly damp with oil.
Not crispy enough: Double-fry. A first fry to cook through, a rest, then a second hot fry for the shattering crust.
Too salty: Lemon pepper blends often already contain salt. Taste your blend before adding more.
Bitter aftertaste: Over-toasted pepper or old lemon pepper seasoning. Fresh seasoning makes a noticeable difference.
What to Serve This With
Serve with ranch dressing and celery sticks.
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