Lemon Pepper Wings
I truly believe these are the best lemon pepper wings on the internet. Over the last five years, I’ve dedicated myself to perfecting this recipe—doing countless rounds of R&D, tweaking every step, and refining the process. Now, I will say that these wings are a labor of love that takes time and patience, but I
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Wings
- Oil (For Frying)
- 2 tbsp Kosher Salt
- 2 Quarts Water
- 1 cup Potato Starch
- 1.5 tbsp Cornstarch
- 1/4 tsp salt
- 4 tbsp Butter
- 1 Lemon (Juice and Zest)
- 2 tbsp Honey
- 1/2 tsp MSG
- 1/2 tbsp Black Pepper
- Salt to Taste
Instructions
- 1
Brine:
- 2
In a large mixing bowl or gallon ziplock bag, add chicken wings, kosher salt, and water. Mix well, and let the wings brine overnight
- 3
After the wings have brined overnight, drain and rinse with tap water to remove any excess salt
- 4
Add to a baking tray, and pat wings dry with paper towels
- 5
Dry Batter:
- 6
Combine potato starch, cornstarch, and salt. Mix well, and then add in dried wings. Make sure that wings are evenly coated, and then shake off excess starch
- 7
Place wings in a single layer on a baking tray, and allow the dry batter to settle on the wings in the fridge for 10-15 minutes
- 8
Double Fry:
- 9
Heat neutral oil in a pot to 250F. Deep fry wings, making sure not to overcrowd the pot. Fry for 5-7 minutes to cook the wings through
- 10
Remove the wings from the pot, let them sit on a wire rack, and bring the temperature of the oil up to 400F
- 11
Fry wings for a second time for 2-3 minutes or until golden brown
- 12
Sauce:
- 13
In a sauce pot on medium heat, add butter and melt. Add the juice and zest of a whole lemon, and let the sauce reduce slightly
- 14
Add in honey, MSG, salt, and pepper. Mix to combine
- 15
Add wings to a mixing bowl, pour over the sauce, and toss wings, ensuring wings are evenly coated
- 16
Serve:
- 17
Garnish wings with lemon zest and black pepper
- 18
Serve by itself or with carrots, celery, and ranch