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Lemon Pepper Chicken Wings Recipe

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★★★★★

4.7 from 96 reviews

Crispy and flavorful Lemon Pepper Wings made using three different cooking methods: deep frying, baking, and air frying. These wings are coated with a seasoned flour or baking powder mixture for extra crunch, then tossed in a tangy lemon pepper butter sauce and garnished with fresh parsley and lemon zest for a delicious appetizer or snack.

Ingredients

Scale

For the Wings:

  • 3 pounds (1.5kg) chicken wings (separated into drumettes and wingettes)
  • 1 cup all purpose flour (for deep frying method only)
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon aluminum-free baking powder (for baking and air frying methods only)
  • 1 tablespoon cornstarch (for baking and air frying methods only)
  • Oil (for frying, about 1 ½ – 2 inches in the pot)

For the Lemon Pepper Sauce:

  • ½ cup unsalted butter
  • 2 tablespoons lemon pepper seasoning
  • ½ lemon, juiced

Optional Garnishes:

  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon zest

Instructions

  1. Prepare Wings: Pat the chicken wings dry thoroughly with paper towels to ensure crispiness during cooking.
  2. Deep Frying Method – Coat: In a bowl, mix flour with salt and ground black pepper. Coat each wing well in the flour mixture, pressing the flour into all the nooks and crannies. Shake off excess flour and place on a wire rack to air dry while heating the oil.
  3. Deep Frying – Cook: Heat oil in a Dutch oven or deep fryer to 350°F (180°C), filling about 1 ½ to 2 inches deep. Add wings in batches to avoid overcrowding and fry for 6-7 minutes, maintaining oil temperature. Cook until internal temperature reaches 165°F (74°C). Place cooked wings on wire rack in a warm oven to keep warm.
  4. Make Lemon Pepper Sauce: Melt unsalted butter, then stir in lemon pepper seasoning and freshly squeezed lemon juice until combined.
  5. Toss Wings in Sauce: Coat the hot, crispy wings in the lemon pepper butter sauce. Garnish with fresh parsley, lemon zest, and additional seasoning as desired. Serve warm.
  6. Baking Method – Coat: For baking, skip the flour and instead toss dry wings with aluminum-free baking powder and cornstarch evenly.
  7. Baking – Cook: Preheat oven to 450°F (230°C). Arrange wings on a baking sheet and bake for 35-40 minutes until cooked through and crispy.
  8. Bake Wings in Sauce: Remove wings from oven, then toss them in the prepared lemon pepper sauce. Serve immediately.
  9. Air Fryer Method – Coat: For air frying, pat wings dry and toss with aluminum-free baking powder and cornstarch to coat evenly.
  10. Air Fry Wings: Set air fryer to 400°F (200°C) and air fry wings for about 20 minutes, shaking or flipping once or twice, until fully cooked and crispy.
  11. Air Fryer Wings in Sauce: Remove wings from air fryer, toss in lemon pepper butter sauce. Serve hot.

Notes

  • Separate chicken wings into drumettes and wingettes for even cooking and easier eating.
  • Patting wings dry is essential for achieving maximum crispiness, especially for frying and air frying methods.
  • Using aluminum-free baking powder avoids any metallic taste and helps to crisp up the skin when baking or air frying.
  • Keep fried wings warm on a wire rack in a warm oven to retain crispness while frying other batches.
  • Lemon pepper seasoning can be adjusted to taste or substituted with homemade blends.
  • For deep frying, maintain oil temperature between batches to ensure even cooking.

Keywords: Lemon Pepper Wings, Chicken Wings, Fried Wings, Baked Wings, Air Fryer Wings, Lemon Butter Sauce, Appetizer

Find it online: https://tastewithamy.com/lemon-pepper-chicken-wings-recipe/