Lemon Pepper Wings

Ingredients

• 2 lb Chicken Wings (whole wings, tips removed if desired)
• 1 tsp Salt (for seasoning)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tbsp Hot Sauce (e.g., Frank's RedHot)
• 2 Eggs (large, lightly beaten)
• 2 tbsp Cornstarch (for initial coating)
• 1 cup All-Purpose Flour (for dry dredge)
• 1/2 cup Cornstarch (for dry dredge)
• 3 cup Vegetable Oil (for deep‑frying, high smoke point)
• 4 tbsp Unsalted Butter (cut into pieces)
• 3 tbsp Honey
• 2 tbsp Fresh Lemon Juice (about 1/2 lemon)
• 2 tsp Lemon Pepper Seasoning (plus extra for finishing)

Instructions

1. Prepare and Season Wings

   Rinse the chicken wings, pat them completely dry with paper towels, then toss with salt, black pepper, garlic powder, and onion powder until evenly coated.

   Time: PT5M

2. Add Hot Sauce, Eggs and Cornstarch

   In a large bowl combine the seasoned wings with 2 tbsp hot sauce, the beaten eggs, and 2 tbsp cornstarch. Massage the mixture into the meat, making sure every piece is coated.

   Time: PT5M

3. Rest the Coated Wings

   Let the coated wings rest at room temperature for 10–15 minutes. This allows the cornstarch to hydrate and the seasoning to penetrate.

   Time: PT15M

4. Prepare Dry Dredge

   In a separate bowl whisk together 1 cup all‑purpose flour, 1/2 cup cornstarch, and a pinch of the same seasonings used earlier (salt, pepper, garlic powder, onion powder).

   Time: PT3M

5. Dredge the Wings

   One by one, toss each rested wing in the dry dredge, shaking off excess. Set the coated wings aside on a plate; they should have a light powdery coating that will stick during frying.

   Time: PT5M

6. Heat Oil

   Fill the heavy‑bottom pot with vegetable oil up to two‑thirds full. Heat over medium‑high until the oil reaches 375°F (190°C). Use a thermometer for accuracy.

   Time: PT5M

   Temperature: 375°F

7. Fry the Wings

   Carefully lower the wings into the hot oil using tongs. Fry for 8–10 minutes, stirring or turning occasionally, until they float and turn golden‑brown.

   Time: PT10M

   Temperature: 375°F

8. Make the Hot Honey Lemon Pepper Sauce

   While the wings fry, melt 4 tbsp butter in a small saucepan over medium heat. Stir in 3 tbsp honey, 2 tbsp fresh lemon juice, 2 tbsp hot sauce, and 2 tsp lemon pepper. Cook 2–3 minutes, stirring until glossy.

   Time: PT3M

9. Drain and Rest

   When the wings are golden, remove them with tongs and let them drain on a wire rack or paper towels for 1–2 minutes.

   Time: PT2M

10. Toss Wings in Sauce

    Place the drained wings in the largest bowl you have. Pour the hot honey lemon‑pepper sauce over them and toss until every wing is fully coated. Sprinkle a little extra lemon pepper for a final flavor boost.

    Time: PT2M

11. Serve

    Transfer the sauced wings to a serving platter. Serve hot with extra lemon wedges or ranch dip if desired.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

22g

Fiber

0g