Lemon Pepper Chicken Wings
Lemon Pepper Chicken Wings
Ingredients
For the Seasoned Chicken Wings
- 8-10 chicken wings, (flats and drumettes)
For the Marinade Spices
- 1/2 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the "High-Crunch" Coating
- 1/2 cup all-purpose flour
- 1/4 cup cornflour, (cornstarch)
- 1/2 teaspoon lemon pepper seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- oil, for deep frying
For the Zesty Lemon Pepper Butter Sauce
- 3 tablespoons butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, grated finely
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon garlic powder
Instructions
- 1
In a large bowl, pat the chicken wings completely dry with a paper towel. Toss them thoroughly with the marinade spices (salt, black pepper, garlic powder, and paprika). Let them sit for 15–20 minutes so the spices penetrate the skin.
⏱️ 5 min
- 2
In a separate shallow dish, whisk together the all-purpose flour, cornflour, lemon pepper seasoning, garlic powder, and salt. Dredge each seasoned wing into the flour mixture, pressing firmly so the coating sticks to every corner of the skin. Shake off any excess.
⏱️ 10 min
- 3
Heat your frying oil to 175°C (350°F). Carefully lower the wings into the hot oil in batches. Deep fry for 8–10 minutes until they turn a beautiful golden brown and the crust feels incredibly rigid and crispy. Drain them on a wire rack.
⏱️ 20 min•🌡️ 175
- 4
While the wings are draining, melt the butter in a small saucepan over low heat. Once melted, stir in the fresh lemon juice, lemon zest, lemon pepper seasoning, and garlic powder. Whisk constantly for 1 minute on low heat until the sauce is smooth and the spices have fully bloomed into the butter.
⏱️ 3 min
- 5
Place your hot, fried wings into a large, clean metal bowl. Drizzle the warm lemon pepper butter sauce evenly over the top. Toss the wings vigorously until every single piece is glossy, aromatic, and perfectly coated in the zesty glaze.
⏱️ 2 min
- 6
Plate them immediately while steaming hot. Garnish with an extra pinch of coarse lemon pepper or a few fresh lemon wedges on the side, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Pepper Chicken Wings
For the Seasoned Chicken Wings
- 8-10 chicken wings, (flats and drumettes)
For the Marinade Spices
- 1/2 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the "High-Crunch" Coating
- 1/2 cup all-purpose flour
- 1/4 cup cornflour, (cornstarch)
- 1/2 teaspoon lemon pepper seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- oil, for deep frying
For the Zesty Lemon Pepper Butter Sauce
- 3 tablespoons butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, grated finely
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon garlic powder
Instructions
- 1
In a large bowl, pat the chicken wings completely dry with a paper towel. Toss them thoroughly with the marinade spices (salt, black pepper, garlic powder, and paprika). Let them sit for 15–20 minutes so the spices penetrate the skin.
⏱️ 5 min - 2
In a separate shallow dish, whisk together the all-purpose flour, cornflour, lemon pepper seasoning, garlic powder, and salt. Dredge each seasoned wing into the flour mixture, pressing firmly so the coating sticks to every corner of the skin. Shake off any excess.
⏱️ 10 min - 3
Heat your frying oil to 175°C (350°F). Carefully lower the wings into the hot oil in batches. Deep fry for 8–10 minutes until they turn a beautiful golden brown and the crust feels incredibly rigid and crispy. Drain them on a wire rack.
⏱️ 20 min•🌡️ 175 - 4
While the wings are draining, melt the butter in a small saucepan over low heat. Once melted, stir in the fresh lemon juice, lemon zest, lemon pepper seasoning, and garlic powder. Whisk constantly for 1 minute on low heat until the sauce is smooth and the spices have fully bloomed into the butter.
⏱️ 3 min - 5
Place your hot, fried wings into a large, clean metal bowl. Drizzle the warm lemon pepper butter sauce evenly over the top. Toss the wings vigorously until every single piece is glossy, aromatic, and perfectly coated in the zesty glaze.
⏱️ 2 min - 6
Plate them immediately while steaming hot. Garnish with an extra pinch of coarse lemon pepper or a few fresh lemon wedges on the side, if desired.
⏱️ 1 min