The Best Hot Lemon Wings For Game Day

Ingredients

• 2 lb Chicken Wings (Whole wings, split into drumettes and flats)
• 1 Tbsp Kosher Salt (Lightly salt to dry the skin)
• 4 Tbsp Unsalted Butter (Melted for the sauce)
• 1 tsp Garlic Paste (Can substitute minced fresh garlic)
• 1 Tbsp White Vinegar (Adds tanginess)
• 2 Tbsp Hot Sauce (Frank's RedHot or similar)
• 0.5 tsp Cayenne Pepper (Ground)
• 1 Tbsp Honey (Balances heat)
• 0.5 tsp Salt (To taste, added to sauce)
• 1 tsp Cornstarch (Optional, mixed with 1 tsp water for slurry)
• 2 tsp Southern Creole Seasoning (Store‑bought or homemade)
• 1 tsp Lemon Pepper Seasoning (Finishing sprinkle)

Instructions

1. Separate Wings

   Using kitchen shears or a sharp knife, cut each whole wing at the joint to separate the drumette from the flat.

   Time: PT10M

2. Salt and Dry

   Place the drumettes and flats on a wire rack set over a baking sheet. Lightly sprinkle kosher salt over all pieces and let them sit uncovered in the refrigerator.

   Time: PT5M

3. Overnight Rest

   Leave the salted wings on the rack in the fridge overnight (at least 8 hours) to fully dry the skin.

   Time: PT8H

4. Prepare Buffalo Sauce

   In a saucepan melt the butter over low heat. Stir in garlic paste, white vinegar, hot sauce, cayenne pepper, honey, and a pinch of salt. Bring to a gentle simmer, then whisk in the cornstarch slurry (if using) until the sauce thickens. Cool and refrigerate overnight.

   Time: PT10M

5. Heat Oil for Frying

   Fill a deep fryer or large pot with enough oil to submerge the wings. Heat the oil to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Deep Fry Wings

   Working in batches, carefully lower the dried wings into the hot oil. Fry until golden brown and crisp, about 8‑10 minutes per batch.

   Time: PT12M

   Temperature: 350°F

7. Drain

   Remove the wings with tongs and place on paper towels to drain excess oil.

   Time: PT3M

8. Season with Creole

   Transfer the hot wings to a large mixing bowl and toss with Southern Creole seasoning until evenly coated.

   Time: PT2M

9. Coat in Buffalo Sauce

   Pour the chilled buffalo sauce over the seasoned wings and toss to coat thoroughly.

   Time: PT2M

10. Finish with Lemon Pepper

    Sprinkle lemon‑pepper seasoning over the sauced wings for a bright finish.

    Time: PT1M

11. Serve

    Arrange the hot lemon pepper wings on a platter and serve immediately with celery sticks or ranch dip if desired.

    Time: PT0M

Nutrition Facts

Calories

780

Protein

50g

Carbohydrates

4g

Fat

63g

Fiber

0g