Lemon Pepper Wings (3 Ways) - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 5

Cook Time 7

Total Time 12

▢ 3 pounds (1.5kg) chicken wings separated into drumettes and wingettes, see notes 1 and 2
▢ 1 cup all purpose flour
▢ 1 ½ teaspoons salt
▢ ½ teaspoon ground black pepper
▢ Oil for frying
▢ 2 tablespoons chopped fresh parsley for garnish, optional
▢ 1 tablespoon fresh lemon zest for garnish, optional

Pat the chicken wings dry with paper towels.
In a bowl, combine flour with salt and pepper. Coat each chicken wing in flour, press it in the flour so you get all the nooks and crannies. Shake off any excess flour, and place on a wire rack to air dry as you preheat the oil.
To a dutch oven or deep fryer, add about 1 ½ - 2 inches of oil and preheat to 350°F/180°C. Drop the wings in hot oil, in 4 batches so you don’t overcrowd the pot. Deep fry for 6-7 minutes and make sure that the temperature does not drop. Remove the wings when the internal temperature is 165°F/74°C, and place on a wire rack in a warm oven as you fry the other batches.
To make the sauce, melt the butter then mix it with lemon pepper seasoning, and lemon juice.
Toss the crispy chicken wings in the sauce, then garnish with fresh parsley, lemon zest, and extra lemon pepper seasoning if desired. Enjoy warm.

Pat the chicken wings dry with paper towels. Skip the flour, and toss wings in 1 tablespoon of aluminum free baking powder and 1 tablespoon of cornstarch.
Bake at 450°F/230°C for 35-40 minutes.
Remove the wings from the oven once they are cooked through, and toss with lemon pepper sauce before serving.

Pat the chicken wings dry with paper towels. Skip the flour, and toss wings in 1 tablespoon of aluminum-free baking powder and 1 tablespoon of cornstarch.
Air fry 400°F/200°C for 20 minutes, shaking or flipping the wings once or twice, until they are cooked through.
Remove from the air fryer and toss wings with lemon pepper sauce before serving.

When you buy wings, try to get air-chilled ones rather than water chilled ones. These have less retained moisture and result in crispier wings. You also want to use fresh wings if possible, or frozen wings that have been thawed.
For the crispiest wings, let raw wings air-dry overnight in the fridge on a wire rack. Leave them uncovered so that the skin really dries out!
Chicken wings require a creamy dipping sauce. Lemon pepper wings are delicious with Blue Cheese Dressing or Ranch.
The best way to evenly coat wings with sauce is to use a large mixing bowl to toss the sauce and wings together. Otherwise, use a spoon to stir and evenly coat the wings.
You can use the methods described in this recipe to make other flavors of wings. Try Buffalo sauce or BBQ sauce too.
To Store: Leftover chicken wings can be stored in the refrigerator for 3-4 days. They reheat best in a 350°F air fryer (3-5 minutes).