Buffalo lemon pepper wings recipe

Ingredients

• 2 lb Chicken Wings (whole wings, tips removed if desired)
• 2 tbsp Maggi Seasoning Sauce (adds umami and saltiness)
• 1 tsp Smoked Paprika (provides smoky depth)
• 1 tsp Danos Seasoning (optional spice blend; can use Cajun seasoning)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Adobo Seasoning (Filipino-style adobo seasoning; can substitute with all‑purpose seasoning)
• 1 tbsp Olive Oil (helps the dry rub adhere)
• 2 tbsp Cornstarch (creates a light, crispy coating)
• 2 tbsp Texas Pete Hot Sauce (classic hot sauce for buffalo flavor)
• 2 tbsp Louisiana Hot Sauce (adds extra heat and tang)
• 1 tbsp Lemon Pepper Seasoning (primary flavor for the first batch)
• 1 tbsp Orange Pepper Seasoning (optional for a citrusy twist (second batch))

Instructions

1. Clean and Dry Wings

   Rinse the chicken wings under cold water, trim any excess skin or tips, then pat completely dry with paper towels.

   Time: PT5M

2. Season the Wings

   In a large mixing bowl combine Maggi seasoning, smoked paprika, Danos seasoning, garlic powder, onion powder, adobo, and olive oil. Add the wings and toss until every piece is evenly coated.

   Time: PT5M

3. Add Cornstarch Coating

   Sprinkle the cornstarch over the seasoned wings, tossing gently until a thin, even dusting covers each wing.

   Time: PT2M

4. Heat Oil to 350°F

   Fill the fryer or pot with enough oil to submerge the wings (about 2‑3 inches). Heat to 350°F (175°C) and maintain that temperature.

   Time: PT5M

   Temperature: 350°F

5. Fry the Wings

   Working in small batches, lower the wings into the hot oil. Fry for 8‑10 minutes, turning once, until the coating is golden‑brown and the internal temperature reaches 165°F.

   Time: PT10M

   Temperature: 350°F

6. Drain and Toss in Sauce

   Remove the wings with tongs and place on paper towels to drain. In a clean bowl combine Texas Pete hot sauce, Louisiana hot sauce, and lemon pepper seasoning (or orange pepper for the second batch). Add the hot wings and toss until fully coated.

   Time: PT3M

7. Serve

   Arrange the wings on a serving platter. Optionally garnish with extra lemon zest or chopped parsley. Serve immediately with celery sticks and ranch or blue‑cheese dressing.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

5 g

Fat

18 g

Fiber

0 g

Ingredient Substitutions

• Instead of Chicken Wings: Chicken Drumettes
• Instead of Maggi Seasoning Sauce: Soy sauce, Worcestershire sauce
• Instead of Smoked Paprika: Regular paprika, Chipotle powder
• Instead of Danos Seasoning: Cajun seasoning, Old Bay
• Instead of Garlic Powder: Fresh minced garlic (use less)
• Instead of Onion Powder: Finely minced onion (dry)
• Instead of Adobo Seasoning: All‑purpose seasoning, Poultry rub
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Cornstarch: All‑purpose flour, Rice flour
• Instead of Texas Pete Hot Sauce: Frank's RedHot, Tabasco
• Instead of Louisiana Hot Sauce: Crystal Hot Sauce, Sriracha
• Instead of Lemon Pepper Seasoning: Lemon zest + cracked black pepper
• Instead of Orange Pepper Seasoning: Orange zest + cracked black pepper

Equipment Needed

• Deep Fryer or Large Heavy‑Bottom Pot
• Candy or Deep‑Fry Thermometer
• Mixing Bowls
• Tongs
• Paper Towels
• Large Plate or Wire Rack
• Measuring Spoons

Critical Steps — Do Not Skip

• Pat the wings completely dry before seasoning.
• Maintain oil temperature at 350°F throughout frying.
• Do not overcrowd the fryer; fry in small batches.
• Toss the hot wings immediately with the sauce for even coating.

Chef Tips from the Video

• Use a wire rack over a baking sheet to keep fried wings from sitting in excess oil.
• For extra zing, add a squeeze of fresh lemon juice to the lemon‑pepper sauce just before serving.
• If you like extra heat, drizzle a few drops of hot sauce over the finished wings.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 5‑7 minutes to regain crispness.

Freezer: Cool completely, then freeze in a zip‑lock bag for up to 2 months. Re‑heat from frozen in a pre‑heated oven (375°F) for 12‑15 minutes.

Room temperature: Do not leave out longer than 2 hours due to food safety.

Make-Ahead Tips

• Season and coat the wings up to 30 minutes ahead; keep refrigerated uncovered on a rack.
• Prepare the sauce in a separate bowl and refrigerate; bring to room temperature before tossing.
• If making a large batch, fry wings in advance and re‑heat in a hot oven just before serving.

Frequently Asked Questions