Lemon Pepper Wings Recipe
Lemon Pepper Wings are a harmonious blend of zesty citrus and peppery heat, creating a vibrant and flavorful experience with each bite. The tanginess of lemon perfectly complements the rich, savory notes of black pepper, making these wings irresistibly delicious. They’re a satisfying choice for casual gatherings, game nights, or any occasion when you crave something both flavorful and easy to prepare.
Ingredients Breakdown
To craft the ultimate lemon pepper wings, you’ll need a balance of essential pantry ingredients and a few flavor enhancers. The wings are the star of the show, with a simple yet flavorful coating that includes seasoned salt, black pepper, cayenne, garlic powder, and paprika for depth. Cornstarch is added to the flour mixture to ensure the wings come out extra crispy, while eggs and hot sauce act as the binding agents that bring everything together.
For the lemon pepper glaze, the recipe calls for unsalted butter, honey, lemon pepper seasoning, black pepper, and freshly squeezed lemon juice. Using fresh lemon juice rather than bottled will give the glaze a brighter, fresher taste, while high-quality honey provides a subtle sweetness that balances the acidity of the lemon.
Step-by-Step Instructions for Preparing the Wings
Start by mixing the seasoned salt, black pepper, cayenne, garlic powder, paprika, and cornstarch into your flour in a large storage bag. This mixture forms the base for the crispy coating that will envelop the wings. Coating each wing properly is key to achieving that perfect golden crunch. After dipping the wings in a blend of whisked eggs and hot sauce, they are dredged in the flour mixture, ensuring an even layer of seasoning.
When frying the wings, it’s crucial to heat the oil to the right temperature—350°F. This ensures the wings cook evenly, inside and out, without becoming overly greasy. Use a deep pot and fry the wings in small batches, turning them occasionally to develop that signature golden brown crust. A thermometer is a handy tool to ensure the internal temperature reaches 165°F, guaranteeing the wings are fully cooked.
Creating the Perfect Lemon Pepper Glaze
While the wings are frying, you can turn your attention to creating the glaze. Melt unsalted butter and whisk it together with honey, lemon pepper seasoning, black pepper, and a splash of fresh lemon juice. The honey adds a subtle sweetness that tempers the tangy, zesty flavors of the lemon pepper. If you prefer a more pronounced citrus kick, feel free to add a little more lemon juice. On the other hand, for those who love a spicier kick, a dash of cayenne pepper can be mixed into the glaze.
Once the wings are crispy and golden, they are dipped into the glaze, allowing the buttery, lemony coating to soak into the hot, freshly fried skin. The result is an irresistible contrast of textures—crispy wings coated in a smooth, tangy glaze.
Recipe Tips & Frequently Asked Questions
Crispy Wings Every Time:
To ensure maximum crispiness, let the coated wings rest for 15-20 minutes before frying. This allows the flour mixture to adhere firmly to the wings, resulting in a crunchy exterior once fried.
Preventing Sogginess:
After frying, drain the wings on a wire rack instead of paper towels. This prevents steam from making the wings soggy.
Adjusting the Seasoning:
For more or less spice, adjust the cayenne pepper in both the flour mixture and glaze. You can also play with the ratio of lemon juice to honey in the glaze to suit your personal taste.
Baking Instead of Frying:
Yes, these wings can be baked. Place them on a greased wire rack set over a baking sheet and bake at 400°F for about 40-45 minutes, turning halfway through. For extra crispiness, broil for the last 2-3 minutes.
Storing and Reheating Leftovers:
Store any leftover wings in an airtight container in the fridge for up to 3 days. To reheat, bake in a 350°F oven until warmed through to maintain crispness.
Gluten-Free or Keto-Friendly Options:
You can substitute all-purpose flour with a gluten-free flour blend or almond flour for a keto-friendly version. Ensure the cornstarch is also gluten-free, as some brands may not be certified.
What to Serve With This Recipe
Lemon pepper wings are a versatile dish that pairs well with a variety of sides. Classic accompaniments like crisp celery sticks and creamy ranch dressing are perfect for balancing the zesty heat of the wings. For something more substantial, consider serving them alongside a tangy coleslaw or buttery cornbread.
When it comes to beverages, the tartness of lemonade pairs beautifully with the lemony wings, while a light beer can provide a refreshing contrast to the richness of the glaze.
For a polished presentation, arrange the wings on a platter and garnish with a sprinkle of extra lemon pepper and a few lemon wedges for added visual appeal. The vibrant yellow of the lemon combined with the golden-brown wings creates an inviting dish that looks as good as it tastes. If you want to enhance the zesty flavor, consider grating some fresh lemon zest over the wings just before serving. Serve immediately while the wings are still hot and crispy, allowing your guests to enjoy the full experience of their flavors and textures.
Ingredients
For the Wings:
2.5 lb party wings
1 1/4 cup all-purpose flour
4 tsp seasoned salt
1/2 tsp black pepper
1 1/2 tsp lemon pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp paprika
1 tbsp cornstarch
3 large eggs
1 tsp hot sauce
Vegetable oil, for frying
For the Lemon Pepper Glaze:
1/4 cup unsalted butter, melted
4 tbsp honey
3/4 tsp lemon pepper
A pinch of black pepper
2 tsp fresh lemon juice
Extra lemon pepper, for garnish
Instructions
In a large storage or paper bag, combine the seasoned salt, black pepper, cayenne, lemon pepper, garlic powder, paprika, cornstarch, and flour. Shake well until all the ingredients are thoroughly mixed, then set aside.
In a separate medium bowl, whisk together the eggs and hot sauce until fully combined. Using tongs, dip each piece of chicken into the egg mixture, making sure it’s fully coated. Let any excess drip back into the bowl before moving on.
Next, dredge each chicken wing into the flour mixture, ensuring an even coating. Transfer the wings onto a plate or a wire rack to rest. Let them sit for 15-20 minutes while you heat the oil.
In a large deep pot, heat about 3 inches of oil over medium-high heat until it reaches 350°F. To check if the oil is ready, dip the edge of a chicken piece into the oil; it should bubble immediately.
Carefully lower a few chicken wings into the hot oil, using tongs to avoid splashing. Fry in batches to prevent overcrowding, turning the wings every few minutes for even cooking. Adjust the heat as needed to maintain the temperature. Fry until golden brown and the internal temperature of the wings reaches 165°F, about 7-10 minutes.
While the chicken is frying, prepare the lemon pepper glaze. In a small bowl, whisk together the melted butter, honey, lemon pepper, black pepper, and fresh lemon juice until smooth and well combined.
Once the chicken is fried, transfer it to a plate lined with paper towels or a wire rack placed over a baking sheet to drain excess oil. As soon as they’re done draining, dip the wings in the lemon pepper glaze, ensuring they’re evenly coated. Finish by sprinkling each wing with a touch of extra lemon pepper for added flavor, and serve immediately.
Lemon Pepper Wings Recipe
Ingredients
For the Wings:
- 2.5 lb party wings
- 1 1/4 cup all-purpose flour
- 4 tsp seasoned salt
- 1/2 tsp black pepper
- 1 1/2 tsp lemon pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp cornstarch
- 3 large eggs
- 1 tsp hot sauce
- Vegetable oil for frying
For the Lemon Pepper Glaze:
- 1/4 cup unsalted butter melted
- 4 tbsp honey
- 3/4 tsp lemon pepper
- A pinch of black pepper
- 2 tsp fresh lemon juice
- Extra lemon pepper for garnish
Instructions
- In a large storage or paper bag, combine the seasoned salt, black pepper, cayenne, lemon pepper, garlic powder, paprika, cornstarch, and flour. Shake well until all the ingredients are thoroughly mixed, then set aside.
- In a separate medium bowl, whisk together the eggs and hot sauce until fully combined. Using tongs, dip each piece of chicken into the egg mixture, making sure it’s fully coated. Let any excess drip back into the bowl before moving on.
- Next, dredge each chicken wing into the flour mixture, ensuring an even coating. Transfer the wings onto a plate or a wire rack to rest. Let them sit for 15-20 minutes while you heat the oil.
- In a large deep pot, heat about 3 inches of oil over medium-high heat until it reaches 350°F. To check if the oil is ready, dip the edge of a chicken piece into the oil; it should bubble immediately.
- Carefully lower a few chicken wings into the hot oil, using tongs to avoid splashing. Fry in batches to prevent overcrowding, turning the wings every few minutes for even cooking. Adjust the heat as needed to maintain the temperature. Fry until golden brown and the internal temperature of the wings reaches 165°F, about 7-10 minutes.
- While the chicken is frying, prepare the lemon pepper glaze. In a small bowl, whisk together the melted butter, honey, lemon pepper, black pepper, and fresh lemon juice until smooth and well combined.
- Once the chicken is fried, transfer it to a plate lined with paper towels or a wire rack placed over a baking sheet to drain excess oil. As soon as they’re done draining, dip the wings in the lemon pepper glaze, ensuring they’re evenly coated. Finish by sprinkling each wing with a touch of extra lemon pepper for added flavor, and serve immediately.