Football season is officially here, so you’re definitely going to need a few appetizer recipes on hand. In this post I’m sharing a recipe for Lemon Pepper Chicken Wings. These Lemon pepper wings are simply amazing. They’re zesty, crispy, and unbelievably moist. For these wings, I will be using very few ingredients, and most of the ingredients ( if not all) you probably have on hand.
So first thing first. Unlike most lemon pepper chicken wings, this version is battered and fried. I love the combination of the zest from the lemon, and the crisp fried skin. I deep fried the chicken in corn oil, but you can use another vegetable oil such as canola, or even peanut oil if you choose. Here’s the recipe
- 2 lbs chicken wings
- 1/4 cup lemon juice
- 1 tsp Old Bay Seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp lemon pepper
- 1 1/2 cup all purpose flour
- 1 tsp dried parsley flakes (optional)
- * enough oil to deep fry in
- Pour the lemon juice over the chicken, then season the chicken with 1 tsp Old Bay Seasoning, 1 tsp garlic powder, and 1 tsp of onion powder. Use your hands to toss the chicken, and make sure it is well coated with the seasonings.
- In a separate bowl, add 1 1/2 cup of all purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp of lemon pepper, and 1 tsp parsley flakes. Use your hands or utensil to make sure that the seasonings are well threw out the flour.
- Coat the chicken wings with the seasoned flour.
- In your deep fryer or pan, pour in the vegetable oil. Heat the oil to 350-360 F.
- Place the chicken into the hot oil, and fry until it’s golden ( make sure it’s done, by piercing the chicken down to the bone with a small knife or fork. If no blood is visible, the chicken is done).
- Place the chicken on a paper towel lined cookie sheet or plate, for two minutes.
I like serving these wings with ranch, BBQ and bleu cheese dip. You can also dress up your platter with lemon wedges, and veggie sticks. I hope that you give this recipe a try!