Easy Lemon Pepper Wings Recipe

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 12 tablespoons Unsalted Butter (melted; salted butter can be used for extra flavor)
• 1 teaspoon Kosher Salt (adjust to taste)
• 1 teaspoon Ground Black Pepper (freshly ground for best flavor)
• 2 tablespoons Fresh Parsley (chopped, used for garnish)
• 2 tablespoons Lemon Pepper Seasoning (homemade, salt‑free; can be made ahead)
• 3 Lemon (1 for wedges, 1 for juice, 1 for zest)
• 4.5 pounds Chicken Wings (flats and drumettes) (skin on, pat dry before coating)
• 2 quarts Vegetable Oil (for deep frying; use a high smoke‑point oil)

Instructions

1. Make Lemon Pepper Seasoning

   Combine 2 tbsp of salt‑free pepper blend, 1 tsp lemon zest, and a pinch of dried lemon peel; mix well and set aside.

   Time: PT5M

2. Prep Fresh Ingredients

   Chop parsley finely and set aside. Zest one lemon, then juice another lemon, discarding seeds.

   Time: PT5M

3. Mix Flour Coating

   In a large mixing bowl combine 1 cup all‑purpose flour, 1 tsp kosher salt, 1 tsp ground black pepper, and 2 tbsp of the homemade lemon pepper seasoning. Whisk until evenly distributed.

   Time: PT3M

4. Coat the Wings

   Pat the 4.5 lb of chicken wings dry with paper towels. Toss a handful of wings in the flour mixture, roll to coat, then shake off excess on the cooling rack. Repeat until all wings are lightly dusted.

   Time: PT10M

5. Preheat Deep Fryer

   Set the deep fryer to 350°F and allow it to reach temperature.

   Time: PT5M

   Temperature: 350°F

6. Deep Fry Wings

   Working in batches, lower the coated wings into the hot oil. Fry for 5–7 minutes, or until they turn a golden‑brown color.

   Time: PT15M

   Temperature: 350°F

7. Drain Wings

   Using tongs, remove the wings and place them on the cooling rack to drain excess oil.

   Time: PT2M

8. Finish in Oven

   Transfer the fried wings onto a baking sheet and bake at 350°F for 10 minutes while you prepare the sauce.

   Time: PT10M

   Temperature: 350°F

9. Make Lemon‑Butter Sauce

   In a saucepan melt 12 tbsp butter over medium heat. Stir in the fresh lemon juice, then add 2 tbsp of the lemon pepper seasoning. Cook 1–2 minutes until fragrant.

   Time: PT5M

   Temperature: medium heat

10. Toss Wings in Sauce

    Place the hot wings in a large bowl, pour the lemon‑butter sauce over them, add the lemon zest, and toss until every piece is evenly coated.

    Time: PT5M

11. Garnish and Serve

    Scatter chopped parsley over the tossed wings, arrange on a serving platter, and serve immediately with lemon wedges.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

20 g

Carbohydrates

15 g

Fat

30 g

Fiber

1 g