Atlanta’s Favorite Wings: Lemon Pepper Wet

Ingredients

• 3 tablespoon Lemon Zest (Fresh zest from 2‑3 lemons, dehydrated in microwave)
• 3 tablespoon Lemon Juice (Freshly squeezed)
• 1 tablespoon Black Pepper (Ground, for spice blend)
• 1 teaspoon Black Pepper (Ground, for wing seasoning)
• 1 teaspoon Kosher Salt (For spice blend)
• 1 tablespoon Kosher Salt (For wing seasoning)
• 1 teaspoon Granulated Garlic
• 1 teaspoon Onion Powder
• 1 teaspoon Ground Coriander
• 0.5 teaspoon Granulated Sugar
• 0.5 teaspoon Citric Acid (Adds extra tartness; found in canning or baking aisle)
• 0.5 teaspoon Ground Turmeric
• 0.25 teaspoon Cayenne Pepper
• 0.75 cup Cornstarch (Provides crispiness)
• 0.25 cup All-Purpose Flour
• 2 teaspoon Baking Powder (Adds lift and browning)
• 2 quart Vegetable Oil (High smoke‑point oil for deep frying)
• 8 tablespoon Unsalted Butter (Cut into pieces before melting)
• 1.5 tablespoon Frank's Red Hot Sauce
• 1 tablespoon Honey
• 1 tablespoon Mayonnaise (Helps emulsify the sauce)
• 3 pound Chicken Wings (Whole wings; keep tips for stock)

Instructions

1. Zest the Lemons

   Use a rasp‑style grater to zest two lemons, avoiding the white pith, then zest a third lemon to reach a total of 3 tablespoons of fresh zest.

   Time: PT5M

2. Dehydrate the Zest

   Spread the zest on a microwave‑safe plate and microwave on high for 2 minutes, stirring once at the 1‑minute mark, until completely dry and crumbly.

   Time: PT2M

3. Make the Lemon‑Pepper Spice Blend

   In a small bowl combine 1 tbsp black pepper, 1 tsp kosher salt, 1 tsp granulated garlic, 1 tsp onion powder, 1 tsp ground coriander, 0.5 tsp granulated sugar, 0.5 tsp citric acid, 0.5 tsp ground turmeric, 0.25 tsp cayenne pepper, and the dehydrated lemon zest. Whisk to blend.

   Time: PT5M

4. Prep the Wings

   Trim the wing tips (reserve for stock) and separate drumettes from flats if desired. Pat the wings dry with paper towels.

   Time: PT10M

5. Season the Wings

   Place the wings in a large bowl, add 3 tbsp fresh lemon juice, 1 tsp black pepper, and 1 tbsp kosher salt. Toss until evenly coated.

   Time: PT5M

6. Prepare the Coating Mix

   In another bowl whisk together 0.75 cup cornstarch, 0.25 cup all‑purpose flour, and 2 tsp baking powder until smooth.

   Time: PT3M

7. Coat the Wings

   Add the seasoned wings to the coating mixture. Using clean hands, press and toss the wings until each piece is fully coated and the coating adheres.

   Time: PT5M

8. Heat the Oil

   Pour 2 quarts vegetable oil into the Dutch oven. Heat over medium‑high until the oil reaches 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

9. Fry First Batch

   Carefully add half of the coated wings to the hot oil. Fry for 10 minutes, stirring occasionally, until golden brown and crisp.

   Time: PT10M

   Temperature: 375°F

10. Keep First Batch Warm

    Transfer the cooked wings to a wire rack set on a baking sheet and place in a 200°F (93°C) oven while you fry the second batch.

    Time: PT10M

    Temperature: 200°F

11. Fry Second Batch

    Repeat the frying process with the remaining wings for another 10 minutes.

    Time: PT10M

    Temperature: 375°F

12. Make the Butter‑Hot Sauce Glaze

    In a saucepan over medium heat, melt 8 tbsp unsalted butter. Whisk in 1.5 tbsp lemon juice, 1.5 tbsp Frank's Red Hot Sauce, 1 tbsp honey, and 1 tbsp mayonnaise until smooth. Stir in 2 tbsp of the lemon‑pepper spice blend.

    Time: PT5M

13. Toss Wings in Glaze

    Place all fried wings in a large bowl. Pour the hot glaze over them and toss until each wing is evenly coated. Sprinkle a little extra lemon‑pepper seasoning if desired.

    Time: PT3M

14. Serve

    Arrange the wings on a platter and serve immediately. Optional: garnish with fresh lemon wedges.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g