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5 from 1 vote

Lemon Pepper Wings

By Britney
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 6
lemon pepper wings on a piece of parchment paper with lemons and fresh basil.
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Crispy Homemade Lemon pepper chicken wings are packed with lemon pepper flavor! Fried to perfection and tossed in a delicious lemon butter sauce!

Equipment

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Ingredients 

  • 2 lbs Chicken Wings
  • 3 tbsp Olive Oil
  • 2 tbsp Yellow Mustard
  • 2 tbsp Cornstarch
  • 1 tbsp Lemon Zest
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Kosher Salt
  • 2 tsp Lemon Pepper Seasoning
  • 1 tbsp Baking Powder

Flour Dredge

  • 1 1/2 cups All Purpose Flour
  • 1/2 cup Cornstarch
  • 1 packet Sazon
  • 2 tsp Lemon Pepper Seasoning

Lemon Pepper Sauce

  • 3/4 cup Salted Butter, (1 1/2 sticks)
  • 2 tbsp Lemon Juice
  • 2 tsp Lemon Zest
  • 1 tbsp Honey
  • 2 1/2 tbsp Lemon Pepper Seasoning
  • 1 tbsp Fresh Parsley, (diced)
  • dash Hot Sauce

Instructions 

  • Pat wings dry with a paper towel and place into a large bowl. Add mustard and olive oil and toss together. Then add cornstarch, lemon zest, garlic powder, onion powder, black pepper, kosher salt, lemon pepper seasoning, and baking powder. Toss together to ensure that all of the wings are coated in the seasoning.
  • Cover with plastic wrap and let them marinate at room temperature for 30 minutes or up to overnight in the refrigerator. 
  • While the wings are marinating, place a small saucepan over medium heat, add butter. Once melted, add in lemon juice, lemon zest, lemon pepper seasonings, and honey. Simmer on low heat for about 5 minutes, stirring frequently. Remove from the heat and stir in fresh parsley and hot sauce. Set aside to cool.
  • In a separate large mixing bowl, add ingredients for flour dredge - combine flour, cornstarch, sazon, and lemon pepper seasoning. Whisk together. 
  • Dip the wings into the flour mixture, really submerging each wing to ensure it's completely coated. Tap off any excess flour and place onto a wire rack. Let the wings sit for about 10-15 minutes, while the oil preheats.
  • Add oil to a pot (you'll need about 4 inches of oil). Preheat the oil to 350 degrees F. Fry about 4-5 wings at a time for 8-10 minutes, until golden brown and crispy. Place onto a paper towel lined plate or wire rack to drain any excess oil. 
  • Give the sauce a good stir to mix everything back together if the seasonings have settled, then add all of the wings to a large bowl and toss in that delicious lemon pepper butter sauce. Use any extra sauce as a dip and garnish with lemon wedges and ranch dressing. 

Notes

  • ​Use a candy thermometer to make sure that the oil temperature is where it needs to be. We want to keep it around 350 degrees F so that it gets that nice crispy skin but also cooks all the way through. Too hot and it'll burn too quickly and be undercooked on the inside. Too cool and the wings will turn out greasy. Oil temperature is key to good wing!
  • Pat the wings dry before adding in the seasonings This allows the wings to hold onto the seasonings and also removes excess moisture so that they'll crisp up while cooking. 
  • Don’t drown the wings in the sauce, use just enough sauce to coat. This keeps them crispy and flavorful without getting greasy. Use any leftover sauce for dipping. 

Nutrition

Calories: 643kcal, Carbohydrates: 44g, Protein: 19g, Fat: 44g, Saturated Fat: 19g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 1364mg, Potassium: 259mg, Fiber: 3g, Sugar: 3g, Vitamin A: 911IU, Vitamin C: 6mg, Calcium: 167mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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