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Fried Lemon Pepper Wings
Andre Lewis

Fried Lemon Pepper Wings

Lemon pepper belongs on wings after frying, when fragrant zest and coarse pepper can stick to a small amount of butter. A little seasoning goes on before the oil for depth, but most stays bright at the end. The finished wings are dry-seasoned, not wet with lemon sauce.
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Prep Time 18 minutes
Cook Time 15 minutes
Total Time 33 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb split chicken wings
  • 1 1/2 tsp kosher salt
  • 1 tsp lemon pepper seasoning
  • 2 qt neutral frying oil
  • 4 tbsp unsalted butter melted
  • 1 tbsp finely grated lemon zest
  • 2 tsp lemon pepper seasoning

Method
 

  1. Pat the wings very dry and season with salt and 1 teaspoon lemon pepper.
  2. Heat 3 inches of oil in a heavy pot to 350°F.
  3. Fry the wings in batches for 9 to 12 minutes, keeping the oil above 325°F, until crisp and at least 165°F inside.
  4. Drain on a wire rack for 1 minute.
  5. Toss with melted butter, lemon zest and the remaining lemon pepper and serve promptly.