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Lemon Pepper Chicken Wings

 These lemon pepper chicken wings are ultra crispy! This recipe includes tips on how to perfectly grill, bake, and fry the perfect, extra-crispy chicken wing!


Ingredients


  • 1 quart canola oil can sub vegetable oil
  • 3 lbs. chicken wings uncooked (equal to 20 wings)
  • ½ cup butter melted
  • ¼ cup lemon juice
  • 1 tbs Lemon pepper seasoning


 Instructions

  • 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.