Binging with Babish: Lemon Pepper Wet from Atlanta

Ingredients

• 2 pounds Chicken Wings (whole, tips removed and saved for stock)
• 2 teaspoons Baking Powder (aluminum‑free)
• 2 teaspoons Kosher Salt
• 3 Lemons (zested only)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 0.5 teaspoon Granulated Sugar
• 0.5 teaspoon Celery Salt
• 1 teaspoon Black Pepper (freshly ground)
• 2 sticks Unsalted Butter (for clarifying (1 cup))
• 2 quarts Vegetable Oil (for deep‑frying, high smoke point)
• 1/3 cup Frank's RedHot Sauce
• 1/2 cup Blue Cheese Dressing (store‑bought or homemade)

Instructions

1. Break Down the Wings

   If the wings are whole, cut through the joint to separate the drumette, flat, and tip. Save the tips for stock.

   Time: PT10M

2. Dry‑Brine with Baking Powder

   In a large bowl combine the wings with 2 tsp baking powder and 2 tsp kosher salt. Toss until evenly coated.

   Time: PT5M

3. Arrange for Overnight Drying

   Place a wire rack on a rimmed baking sheet. Spread the wings in a single layer, skin side up. Refrigerate uncovered overnight (at least 12 hours).

   Time: PT12H

4. Make Homemade Lemon‑Pepper Seasoning (Optional)

   Zest three lemons onto a parchment‑lined sheet. Bake on the lowest oven setting (≈170 °F/75 °C) for 45‑70 minutes until completely dry. Cool, then grind the dried zest in a food processor with garlic powder, onion powder, sugar, celery salt, and black pepper. Store in an airtight jar.

   Time: PT1H15M

   Temperature: 170°F

5. Clarify Butter

   Melt 2 sticks (1 cup) unsalted butter in a saucepan over medium heat. Once the foam subsides and the milk solids settle, skim the foam, then carefully pour the clear liquid through a fine mesh sieve lined with cheesecloth into a heat‑proof container.

   Time: PT10M

   Temperature: medium heat

6. Prepare Buffalo Sauce

   Whisk together 2 parts Frank’s RedHot sauce with 1 part melted butter (use some of the clarified butter). Set aside.

   Time: PT2M

7. Bake the Air‑Dried Wings

   Preheat the oven to 450 °F (232 °C). Place the refrigerated wings on the rack and bake for 45 minutes, turning once halfway through.

   Time: PT45M

   Temperature: 450°F

8. Fry the Remaining Wings (Optional)

   Heat vegetable oil in a deep fryer or heavy pot to 375 °F (190 °C). Fry the wings for about 10 minutes, or until golden and crisp. Drain on a wire rack.

   Time: PT10M

   Temperature: 375°F

9. Season the Hot Wings

   Immediately after baking or frying, toss the hot wings in a large bowl with the lemon‑pepper seasoning (or store‑bought) and then drizzle with the buffalo sauce (or clarified butter for the American Deli style). Mix until evenly coated.

   Time: PT5M

10. Serve

    Plate the wings and serve with blue‑cheese dressing on the side. Enjoy while hot for maximum crunch.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

5 g

Fat

18 g

Fiber

0 g