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Lemon Pepper Wings (3 Ways) Recipe

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★★★★

4 from 22 reviews

Crispy and flavorful Lemon Pepper Wings prepared three ways: deep-fried, oven-baked, or air-fried. Each method results in perfectly cooked chicken wings tossed in a zesty lemon pepper butter sauce, garnished with fresh parsley and lemon zest for an irresistible appetizer or snack.

Ingredients

Scale

Wings and Coating

  • 3 pounds (1.5kg) chicken wings (separated into drumettes and wingettes)
  • 1 cup all purpose flour (for deep frying method)
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon baking powder (aluminum free, for oven and air fryer methods)
  • 1 tablespoon cornstarch (for oven and air fryer methods)
  • Oil (for frying)

Sauce and Garnish

  • ½ cup unsalted butter
  • 2 tablespoons lemon pepper seasoning
  • ½ lemon (juiced)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)
  • 1 tablespoon fresh lemon zest (optional, for garnish)

Instructions

  1. Prepare Wings: Pat the chicken wings dry thoroughly with paper towels to remove excess moisture. This step is crucial for achieving crispy skin.
  2. Coat for Deep Frying: In a bowl, mix the flour, salt, and black pepper. Coat each wing piece thoroughly in the flour mixture, pressing to ensure it sticks in all crevices. Shake off excess and place wings on a wire rack to air dry while heating oil.
  3. Heat Oil: In a dutch oven or deep fryer, pour 1 ½ to 2 inches of oil and heat it to 350°F (180°C). Ensure temperature remains steady during frying.
  4. Deep Fry Wings: Fry wings in batches of 4 to avoid overcrowding, cooking each batch for 6-7 minutes until the internal temperature reaches 165°F (74°C). Remove wings and keep warm on a wire rack in the oven.
  5. Prepare Sauce: Melt the butter and stir in the lemon pepper seasoning and fresh lemon juice until combined to make the tangy lemon pepper sauce.
  6. Toss and Garnish Deep-Fried Wings: Toss the hot fried wings in the lemon pepper sauce. Garnish with fresh parsley, lemon zest, and extra lemon pepper seasoning if desired. Serve warm.
  7. Prepare Wings for Oven and Air Fryer: Pat wings dry. Instead of flour, toss wings evenly in baking powder and cornstarch to promote crispiness.
  8. Bake Wings: Preheat oven to 450°F (230°C). Place coated wings on a baking sheet and bake for 35-40 minutes until cooked through and crispy.
  9. Toss and Serve Oven Wings: Remove wings from oven and immediately toss with lemon pepper sauce before serving.
  10. Air Fry Wings: Preheat air fryer to 400°F (200°C). Place coated wings in a single layer in the basket and air fry for 20 minutes, flipping or shaking halfway through, until cooked thoroughly and crispy.
  11. Toss and Serve Air Fried Wings: Remove wings from air fryer and toss in lemon pepper sauce. Serve immediately.

Notes

  • Ensure wings are fully dry before coating to maximize crispiness.
  • Use aluminum-free baking powder to avoid any metallic taste.
  • Keep the frying oil temperature stable to achieve crispy, non-greasy wings.
  • Don’t overcrowd the fryer to allow even cooking and browning.
  • Adjust lemon pepper seasoning to taste for more or less tangy heat.

Keywords: lemon pepper wings, chicken wings recipe, deep fried wings, oven baked wings, air fryer wings, lemon pepper seasoning, crispy wings

Find it online: https://foodiecara.com/lemon-pepper-wings-3-ways-recipe/