Lemon Pepper Wet Wings
User Reviews
4.9
Lemon Pepper Wet Wings
Description
Lemon Pepper Wet Wings feature chicken wings dredged first in an egg wash seasoned with hot sauce and salt, then coated in a flour blend with lemon pepper seasoning, smoked paprika, and garlic and onion powders. The wings are deep-fried until crisp and golden, then tossed in a buttery lemon juice sauce with additional lemon pepper and a touch of garlic powder and salt. The method ensures a crunchy exterior with a moist, flavorful interior, highlighted by a bright lemon and pepper tang in the finishing sauce.
The wings can be served as an appetizer or main dish, especially appealing to those who enjoy a saucy wing with a citrusy note. They pair well with dipping sauces and cold beverages. The deep-frying step is important for the characteristic crispy crust, and the sauce's fresh lemon juice and zest add a distinctive acidity that balances the richness of the butter.
Reheating leftovers is recommended in a 300°F oven on a wire rack to retain crispness without drying. Using fresh aluminum-free baking powder ensures the flour coating crisps properly. These details support optimal texture and flavor in the finished wings.
Ingredients
- 3 lbs chicken wings segmented
- 3 egg large
- 1/4 cup milk whole
- 1 tbsp hot sauce
- 1 tbsp kosher salt
- vegetable oil for frying
Seasoned Flour
- 2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tsp baking powder
- 2 tbsp lemon pepper seasoning
- 1 tsp smoked paprika
- 1 tbsp kosher salt
- 2 tsp garlic powder
- 2 tsp onion powder
Lemon Pepper Wet Butter Sauce
- 1 cup butter unsalted
- ¼ cup lemon juice
- 1/2 tsp lemon zest
- 2 tsp lemon pepper seasoning
- 1/2 tsp garlic powder
- 1 tsp kosher salt
Instructions
- In a large dutch oven, pour in about 3 inches worth of vegetable oil. Begin heating the oil to 350 degrees F (176 degrees C) while dredging the chicken wings.
- In a large mixing bowl beat together the eggs, milk, 1 tablespoon kosher salt, and hot sauce.
- Then, in a gallon sized zip top bag, or in another large mixing bowl, mix all the ingredients for the seasoned flour together until well combined.
- Take the chicken wings and put them into the egg mixture in batches, ensuring all the wings are coated in egg.
- Take about 5-6 egg-mixture-coated wings and put them into the seasoned flour. Give a really good shake (if in the zip top bag) or toss and stir them well (if using a bowl) to coat the wings in flour. Let them rest on a plate while you continue coating more batches of wings, until all the wings are done.
- When the oil has come to temperature (using a candy/frying thermometer is important here) fry the lemon pepper wings in batches, about 5-6 at a time, so you don't overcrowd the pot and lower the temperature of the oil.
- Line a baking sheet with paper towels and then place a wire rack on top for the cooked wings to rest on.
- Fry the wings for about 7 minutes per batch, then use a slotted spoon or tongs to take them out of the oil and place them on the prepared wire rack. Repeat with all the chicken wings until all of them are done frying. Make sure to check on the temperature before every batch, we don't want the heat to be higher than 360 degrees F (182 degrees C)or lower than 350 degrees F (176 degrees C).
- Mix the melted butter, lemon zest and juice, lemon pepper seasoning, garlic powder, and kosher salt in a small bowl. Put the wings in a clean mixing bowl and pour some of the sauce over the wings. Give them a really good toss, and if you want to make lemon pepper 'wet' wings, add all the sauce to the wings.
- Serve hot, with any leftover sauce on the side to dip in.
Notes
- Reheat leftover wings on a wire rack in a 300°F oven to keep them crispy while warming through.
- Use baking powder no older than six months to maintain its leavening power for a light, crisp crust.
- Choose aluminum-free baking powder to avoid any metallic off-flavors in the coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36wing segments
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1wing | |
| Calories | 132kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 507mg | 21% |
| Potassium | 62mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.2g | 0% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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