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Zesty Lemon Pepper Wings
Great as an appetizer or a main course, these Lemon Pepper wings are zesty and crispy. Our seasoning mix is what really puts this dish over the top, providing a tangy coating on juicy chicken wings.
If you want to whip up a large batch, you can freeze these wings after cooking! Simply let the wings cool completely before transferring them to a freezer bag. Push out as much air from the bag as possible and freeze for up to four months.
To reheat, thaw the wings and cook them in a 350-degree oven for five or six minutes on both sides. This will result in crunchy wings that are still tender. You can also reheat them in a frying pan, dropping them in oil for two to three minutes, but be sure your wings are completely defrosted to avoid any accidents.
¡Provecho!
ingredients
- 48 oz Vegetable Oil
- 3lbs Chicken Wings
- 2 tsp Don Juan’s Lemon Pepper
- 1 tsp Don Juan’s Sea Salt
- 1 Cup all-purpose flour
- ¼ Cup melted butter
- 1 pinch Don Juan’s Parsley
- 1 Lemon
thoughts before starting
If you don’t want to freeze your leftovers: wings that have been fried can be stored in the refrigerator for up to four days inside of a sealed container.
what you'll need to start
Paper towels, a large skillet, large Ziploc bag, heat-safe tongs, heat-safe bowl, serving tray, heat-safe thermometer (if you’ve got it!).
directions
- In a large skillet, pour in about 2-3 inches of your vegetable oil. Heat oil on medium heat until you reach 350 degrees F. If you do not have a thermometer, stick the handle of a wooden spoon into the oil. If small bubbles form around the handle of the spoon, the oil is ready.
- Pat the chicken wings dry with paper towels and place them in the Ziploc bag.
- Add in ½ tsp of Don Juan’s Lemon Pepper (save the rest for later), Don Juan’s Sea Salt, and flour.
- Seal the bag and shake to fully coat the chicken.
- Prepare a paper-towel lined plate for after you take your your fried chicken wings out of the oil.
- Once your oil is ready, place the coated chicken wings in carefully in batches of 5 or 6 wings at a time. Working in small batches helps the oil temperature stay consistent and this way your wings won’t stick together.
- Fry for 10-12 minutes until golden brown, flipping throughout the cooking process using your tongs.
- Mix your melted butter and the remaining 1 ½ tsp Don Juan’s Lemon Pepper in the large bowl. Add in your wings and toss gently to coat evenly.
- Transfer the wings to a serving tray, top with Don Juan’s Parsley and slice you’re your fresh lemon into wedges to garnish. Serve and enjoy!