Recipe Index

Ingredients

• 2 lbs chicken wings (about 12- 14 wings! )
• 2 tablespoon yellow mustard
• 1 tablespoon hot sauce
• 1½ teaspoon kosher salt
• 1½ teaspoon paprika
• 1 teaspoon garlic powder
• 1½ cups all purpose flour
• ¾ cup cornstarch
• 2 teaspoons kosher salt
• 2 teaspoons paprika
• 8 oz unsalted butter (1 stick)
• 1 tbsps lemon pepper seasoning (plus a little extra to sprinkle on the end)
• juice of ½ lemon
• zest of ½ lemon
• 6-8 cups neutral frying oil (like canola, vegetable or peanut)

Method

1. Stir the chicken wings in a large bowl with the yellow mustard, hot sauce, kosher salt, paprika, and garlic powder from the first seasoning group, and set the bowl aside.
2. In another bowl, mix the flour and cornstarch with the second measures of kosher salt and paprika.
3. Dredge the wings in the flour mixture, shake off the excess, and lay them on a parchment-lined baking sheet or plate.
4. Heat the neutral frying oil to 350°F to 360°F. While it heats, melt the unsalted butter in a large skillet over low heat and stir in the lemon pepper seasoning, lemon juice, and lemon zest; keep the skillet warm on the burner with the heat off.
5. Deep fry the wings for 8 to 10 minutes, until golden brown.
6. Move the fried wings to a parchment-lined sheet to drain off excess oil, then put them in a bowl and pour the warm lemon pepper butter over them gradually, tossing until evenly coated. Sprinkle a little extra lemon pepper seasoning over the wings before serving.

Prep: 15 min · Cook: 20 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data