Description
These Lemon Pepper Wet Wings deliver crispy, juicy chicken wings perfectly coated in a tangy, buttery lemon pepper sauce. Deep-fried to golden perfection and tossed in a zesty lemon butter sauce, they are a crowd-pleasing appetizer or game day favorite guaranteed to satisfy wing lovers with a citrusy kick and robust seasoning.
Ingredients
Chicken Wings and Coating
- 3 lbs chicken wings (segmented)
- 3 large eggs
- 1/4 cup whole milk
- 1 tbsp hot sauce
- 1 tbsp kosher salt
- Vegetable oil (for frying)
- 2 cups 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 Sauce
- 1 cup unsalted butter
- 1/4 cup lemon juice
- 1/2 tsp lemon zest
- 2 tsp lemon pepper seasoning
- 1/2 tsp garlic powder
- 1 tsp kosher salt
Instructions
- Heat Oil: In a large dutch oven, pour about 3 inches of vegetable oil and heat it to 350°F (176°C), preparing for frying the wings.
- Prepare Egg Mixture: In a large mixing bowl, beat together the eggs, whole milk, 1 tablespoon kosher salt, and hot sauce until well combined for dredging the wings.
- Mix Seasoned Flour: In a gallon-sized zip-top bag or another large mixing bowl, combine all-purpose flour, cornstarch, baking powder, lemon pepper seasoning, smoked paprika, kosher salt, garlic powder, and onion powder. Mix thoroughly to create the seasoned flour coating.
- Coat Wings in Egg: Working in batches, place the chicken wings into the egg mixture ensuring each wing is fully coated.
- Coat Wings in Flour: Take about 5-6 egg-coated wings and place them into the seasoned flour. Shake well if using a bag or toss well in a bowl to evenly coat each wing in the flour mixture. Rest coated wings on a plate while continuing with remaining wings.
- Fry Wings: Once oil reaches 350°F (176°C), fry wings in batches of 5-6 to avoid overcrowding. Maintain oil temperature between 350-360°F (176-182°C) for best results.
- Prepare Cooling Rack: Line a baking sheet with paper towels and place a wire rack on top to drain excess oil from the wings after frying.
- Cook Wings: Fry each batch for about 7 minutes or until golden and crispy. Remove with a slotted spoon or tongs and place onto the wire rack. Repeat for all wings, checking oil temperature before each batch.
- Make Lemon Pepper Sauce: In a small bowl, combine melted unsalted butter, lemon juice, lemon zest, lemon pepper seasoning, garlic powder, and kosher salt. Mix thoroughly.
- Toss Wings in Sauce: Place cooked wings into a clean bowl and pour the lemon pepper sauce over them. Toss wings well to evenly coat for classic 'wet' style.
- Serve: Serve wings hot with any leftover sauce on the side for dipping. Enjoy immediately for best flavor and texture.
Notes
- Use a candy or frying thermometer to monitor precise oil temperature and ensure perfect frying results.
- Coating the wings in both egg and a seasoned flour mixture creates an extra crispy exterior while locking in moisture.
- Do not overcrowd the fryer; frying wings in small batches preserves oil temperature and produces a crisp crust.
- Adjust hot sauce quantity in the egg mixture for desired spice level.
- Serve wings immediately after tossing in sauce to maintain crispness and flavor.
