Lemon Pepper Crack Wings
Lemon Pepper Crack Wings
Ingredients
For the Chicken & Marinade
- 2 pounds chicken wings, flats and drumettes separated, patted dry
- 2 tablespoons Nature Season blend
- 1 tablespoon smoked paprika
- 2 tablespoons all-purpose seasoning
- 1 teaspoon Accent, (MSG)
- 1/4 cup yellow mustard
- 1/4 cup Louisiana Hot Sauce
For the Lemon Pepper Crack Seasoning
- 1/4 cup granulated sugar
- 1/4 cup lemon pepper seasoning
- 3/4 cup powdered sugar
- 1 packet Ranch seasoning mix, (e.g., Hidden Valley Ranch Dressing & Recipe Mix)
For Frying
- 2 cups all-purpose flour
- 6 cups vegetable oil, or enough to deep fry
For Serving
- Louisiana Hot Sauce, for drizzling, as needed
Instructions
- 1
In a large mixing bowl, combine the patted dry chicken wings, Nature Season blend, smoked paprika, all-purpose seasoning, Accent, yellow mustard, and 1/4 cup Louisiana Hot Sauce.
⏱️ 10 min
- 2
Using your hands, thoroughly mix the chicken wings until every piece is evenly coated. Cover the bowl with foil or plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour, to allow the flavors to meld.
- 3
While the chicken marinades, combine the granulated sugar, lemon pepper seasoning, powdered sugar, and Ranch seasoning mix in a blender cup or small food processor. Blend until a fine, uniform powder is achieved. Set aside.
⏱️ 5 min
- 4
In a large, heavy-bottomed pot or deep fryer, pour enough vegetable oil to reach a depth of 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 5
Place the all-purpose flour in a shallow dish. Working in batches, remove the marinated chicken wings from the refrigerator. Dredge each wing thoroughly in the flour, ensuring it's completely coated. Shake off any excess flour.
⏱️ 5 min
- 6
Carefully place the dredged chicken wings into the hot oil, ensuring not to overcrowd the pot. Fry for 8-12 minutes per batch, or until the wings are golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 20 min
- 7
Using tongs, remove the fried wings from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. While still hot, generously sprinkle the prepared Lemon Pepper Crack Seasoning powder over the wings.
⏱️ 5 min
- 8
Transfer the seasoned wings to a serving dish. For an extra kick, drizzle additional Louisiana Hot Sauce over the wings, as desired. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Lemon Pepper Crack Wings
Ingredients
For the Chicken & Marinade
- 2 pounds chicken wings, flats and drumettes separated, patted dry
- 2 tablespoons Nature Season blend
- 1 tablespoon smoked paprika
- 2 tablespoons all-purpose seasoning
- 1 teaspoon Accent, (MSG)
- 1/4 cup yellow mustard
- 1/4 cup Louisiana Hot Sauce
For the Lemon Pepper Crack Seasoning
- 1/4 cup granulated sugar
- 1/4 cup lemon pepper seasoning
- 3/4 cup powdered sugar
- 1 packet Ranch seasoning mix, (e.g., Hidden Valley Ranch Dressing & Recipe Mix)
For Frying
- 2 cups all-purpose flour
- 6 cups vegetable oil, or enough to deep fry
For Serving
- Louisiana Hot Sauce, for drizzling, as needed
Instructions
- 1
In a large mixing bowl, combine the patted dry chicken wings, Nature Season blend, smoked paprika, all-purpose seasoning, Accent, yellow mustard, and 1/4 cup Louisiana Hot Sauce.
⏱️ 10 min - 2
Using your hands, thoroughly mix the chicken wings until every piece is evenly coated. Cover the bowl with foil or plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour, to allow the flavors to meld.
- 3
While the chicken marinades, combine the granulated sugar, lemon pepper seasoning, powdered sugar, and Ranch seasoning mix in a blender cup or small food processor. Blend until a fine, uniform powder is achieved. Set aside.
⏱️ 5 min - 4
In a large, heavy-bottomed pot or deep fryer, pour enough vegetable oil to reach a depth of 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 5
Place the all-purpose flour in a shallow dish. Working in batches, remove the marinated chicken wings from the refrigerator. Dredge each wing thoroughly in the flour, ensuring it's completely coated. Shake off any excess flour.
⏱️ 5 min - 6
Carefully place the dredged chicken wings into the hot oil, ensuring not to overcrowd the pot. Fry for 8-12 minutes per batch, or until the wings are golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 20 min - 7
Using tongs, remove the fried wings from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. While still hot, generously sprinkle the prepared Lemon Pepper Crack Seasoning powder over the wings.
⏱️ 5 min - 8
Transfer the seasoned wings to a serving dish. For an extra kick, drizzle additional Louisiana Hot Sauce over the wings, as desired. Serve immediately.