Crispy Lemon Pepper Chicken Wings
Golden fried chicken wings tossed in a bright lemon-pepper honey butter sauce. Crispy, zesty, and slightly sweet, these wings deliver bold flavor with simple ingredients and are perfect for any gathering.
Equipment
- 1 Large mixing bowl
- 1 | Deep pot or Dutch oven | for frying
- 1 Tongs
- 1 | Wire rack or paper towels |
- 1 | Wide saucepan |
- 1 | Spatula |
Ingredients
- 2 | lb | chicken wings |
- 1 | tsp | paprika |
- 1 | tsp | garlic powder |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 1 | | oil | for frying
- 4 | tbsp | butter |
- 3 | tbsp | lemon juice |
- 2 | tbsp | honey |
- 1 | tsp | lemon pepper seasoning |
- 1 | tsp | fresh cracked black pepper |
Instructions
- Pat wings dry and season with paprika, garlic powder, salt, and black pepper.
- Heat oil in a deep pot to 180°C.
- Fry wings in batches for 8–10 minutes until deep golden and crispy.
- Drain on a wire rack or paper towels.
- Melt butter in a pan and stir in lemon juice.
- Add honey and cook until the sauce is smooth and glossy.
- Season the sauce with lemon pepper seasoning and extra black pepper.
- Toss hot wings in the warm sauce until evenly coated and serve immediately.
Notes
Best enjoyed immediately after tossing in the sauce.
Leftovers can be stored in the fridge for up to 2 days and reheated in a hot oven.
Pat wings thoroughly dry before seasoning for maximum crispiness.
Adjust honey or lemon juice to balance sweetness and acidity to taste.
Leftovers can be stored in the fridge for up to 2 days and reheated in a hot oven.
Pat wings thoroughly dry before seasoning for maximum crispiness.
Adjust honey or lemon juice to balance sweetness and acidity to taste.