These crispy lemon pepper wings are juicy chicken wings fried to golden-brown perfection, then tossed in a sweet, spicy and lemony, honey glaze. They are the perfect appetizer for your next game-day gathering and they will keep you coming back for more.
Lemon pepper wings
- 4 tsp seasoned salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 1/2 tsp lemon pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp corn starch
- 1 1/4 cup all-purpose flour
- 3 large eggs
- 1 tsp hot sauce
- 2.5 lb party wings
- vegetable oil for frying
For the Lemon Pepper Glaze
- 1/4 cup unsalted butter melted
- 1 pinch black pepper
- 3/4 tsp lemon pepper
- 4 tbsp honey
- 2 tsp fresh lemon juice
- lemon pepper for garnish
- Add salt, pepper, cayenne, lemon pepper, garlic, paprika and corn starch to flour. Place in a storage bag or paper bag and shake to mix thoroughly. Set aside.
- Whisk together eggs and hot sauce in a medium-sized bowl.
- Working with one chicken wing piece at a time, use tongs and add to egg mixture, thoroughly coating and allowing the excess to drip back into the bowl. Next, dredge the chicken wing into the flour mixture, then transfer to a plate or wire rack to set.
- Repeat with all chicken pieces, then let sit for 15-20 minutes while you heat the oil.
- Heat 3 inches of oil in a large, deep pot to 350 degrees Fahrenheit.
- When the oil is hot enough that it bubbles around the chicken as the edge of a piece is dipped into it, use tongs to gently and carefully place a few pieces in the oil. Make sure you don’t overcrowd the pan.
- Cook the chicken, turning the wing pieces every few minutes and adjusting the heat as needed until the skin is golden-brown and the chicken is firm to the touch. This should take 7-10 minutes.
- As the chicken fries, prepare the glaze. Whisk together butter, pepper, lemon pepper, honey and lemon juice until smooth.
- Transfer the cooked chicken to a paper towel-lined serving platter and continue frying the rest, adding more oil to the pot if necessary.
- As chicken wings are removed and placed on paper towels, dip them into the lemon pepper glaze; sprinkle with just a little lemon pepper and serve immediately.