Lemon Pepper Wings
These lemon pepper wings are ultra crispy! This recipe includes tips on how to perfectly grill, bake, and fry the perfect, extra-crispy chicken wing!
Heat the canola oil in a dutch oven to 250-275 degrees, which is about medium-low. It should bubble gently when the chicken is added to it so adjust the heat accordingly as needed.
Use stainless steel tongs to carefully place the chicken wings, 6-7 at a time, into the heated oil. The temperature of the oil will drop temporarily when the chicken is added so give it a few minutes to rise back up.
The wings will cook slowly, which will maintain the moisture inside of the chicken and prevent them from becoming too dry. Cook for approximately 25-30 minutes, until the outside begins to brown slightly. Use the tongs to remove them from the oil and place them on a paper towel-lined plate to allow excess oil to drip off.
Let the wings cool completely. From here, you can freeze or refrigerate until ready to serve if not serving immediately. This is a helpful prep-ahead step.
Reheat the oil, but this time, increase the heat to just above medium, we want a 400 degree temperature here and a more rapid boil (though not too much, use caution as hot oil can splatter).
Carefully lower the wings back into the heated oil and boil in batches of 6-7 until crisp, about 10 minutes.
Remove them and place on another paper towel-lined plate.
Combine the melted butter and the lemon juice and use a pastry brush to brush each chicken wing with the mixture, then top with lemon pepper seasoning.
The wings will absorb the lemon butter and will appear to be coated in a dry rub, making them easy to eat and cleaner to serve!
Calories: 541kcal, Carbohydrates: 2g, Protein: 44g, Fat: 38g, Saturated Fat: 11g, Cholesterol: 185mg, Sodium: 176mg, Potassium: 411mg, Fiber: 1g, Sugar: 1g, Vitamin A: 355IU, Vitamin C: 7.6mg, Calcium: 35mg, Iron: 2.4mg