LEMON PEPPER WINGS

Ingredients

• 2 lb Chicken Wings (bone‑in, skin‑on; trimmed and patted dry)
• 2 tbsp Lemon Pepper Seasoning (store‑bought or homemade blend)
• 1 tsp Salt (kosher or sea salt)
• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Unsalted Butter (melted (1 stick))
• 2 tbsp Fresh Cilantro (chopped)
• 1 tsp Poppy Seeds (for garnish)
• 2 tbsp Champagne (adds bright acidity; optional)

Instructions

1. Season the Wings

   Pat the chicken wings dry, then toss them in a bowl with the lemon pepper seasoning and salt until evenly coated.

   Time: PT5M

2. Prepare the Flour Coating

   In a small bowl combine the sifted all‑purpose flour with an additional tablespoon of lemon pepper seasoning; whisk until uniform.

   Time: PT3M

3. Coat the Wings

   Place the seasoned wings into the flour mixture, toss with tongs to coat, then shake off excess flour.

   Time: PT4M

4. Melt Butter

   Heat the melted butter in a large skillet over medium‑high heat until shimmering, about 3 minutes.

   Time: PT3M

   Temperature: 350°F

5. Fry the Wings

   Add the coated wings to the hot butter in a single layer; fry 8‑10 minutes, turning halfway, until golden brown and the internal temperature reaches 165°F.

   Time: PT10M

   Temperature: 350°F

6. Add Champagne and Finish

   Remove the skillet from heat, pour in the champagne and a pinch of extra lemon pepper, then toss the wings to coat in the glossy sauce.

   Time: PT2M

7. Garnish and Serve

   Transfer the wings to a paper‑towel‑lined plate, sprinkle chopped cilantro and poppy seeds over the top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

10g

Fat

15g

Fiber

0g