Crispy Lemon Pepper Wings
Skip the restaurant and make these shatteringly crispy lemon pepper wings at home in just 25 minutes. A golden, seasoned crust meets a bright and tangy lemon pepper butter glaze for the ultimate wing experience.
Ingredients
The Wings
- 3 lbs chicken wings party style, cut into drumettes and flats
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper freshly ground preferred
- oil for frying neutral high smoke point (Peanut, Canola, or Vegetable)
The Sauce & Garnish
- 1/4 cup butter melted
- 1 1/2 tablespoons lemon pepper seasoning quality brand with real lemon
- 2 tablespoons fresh parsley chopped
- lemon wedges for serving
Instructions
- In a large wide bowl, whisk together the flour, salt, and black pepper until evenly mixed.
- Pat the chicken wings thoroughly dry with paper towels. Toss the dry wings in the flour mixture, pressing gently to coat, and shake off any excess flour.
- Heat 4 inches of oil in a heavy-bottomed pot or Dutch oven to exactly 350°F.
- Fry wings in small batches (6-8 at a time) for 10-12 minutes until deeply golden and crispy. Maintain oil temperature at 350°F between batches.
- Remove wings with a slotted spoon and place them on a wire rack set over a baking sheet to prevent sogginess.
- In a small bowl, stir the lemon pepper seasoning into the melted butter until dissolved.
- Toss the warm wings in a large bowl with the lemon pepper butter and chopped parsley. Serve immediately with lemon wedges.
Notes
Pro Tip: Always use a wire rack instead of paper towels for draining. This keeps the air circulating and ensures the crust stays shatteringly crispy! For a lighter version, bake at 425°F for 45-50 minutes on a wire rack before tossing in the sauce.