Lemon Flavor Crispy Chicken Wings!

lemon pepper chicken wings for delivery dine-in or take out

Image by Anthony Pizza  Lemon Pepper Chicken Wings: What we eat!

 

We actually prefer our Bone-in "Buffalo" Chicken Wings with Lemon Garlic - that's what we eat as simple as that! There are many chicken wings recipes and lemon flavor chicken wings recipes out there on the web. The more popular lemon flavor is the lemon pepper chicken wings. Our twist is the fresh lemon, fresh garlic, a touch of black pepper, and obviously some ingredient to glaze the sauce!

We do not claim to follow some kind of authentic recipe or invented it, it just happened.

So if it happens that you are passing nearby and craving for lemon-pepper with garlic chicken wings here is our take. To make if affordable we have pizza wings deals.    

How to make Lemon Pepper Chicken Wings at home?

First, get Lemon-Pepper seasoning from your local supermarket. Make sure you buy the spice with Lemon Zest the citrus flavor from the zest infuses into the pepper making a distinct and powerful taste. This spice should have a long shelf life for multiple uses, obviously depending on your demand and how properly you shelve it. Then the kitchen

This recipe works best for Naked, bone-in chicken wings, it also works well for floured wings.

  • Thoroughly wash and dry 12 party wings
  • In a skillet melt about 2 tablespoons of butter
  • Add 2 tablespoons of water
  • Add 2 coffee spoons of lemon-pepper seasoning and let simmer till the mixture is light saucy
  • Deep-fry the 12 wings till golden color - Internal Temperature 165F (typically 9 minutes at 325F Fry oil temperature)
  • Add the fried wings to the lemon sauce and sautee for about 30 seconds 
  • Optional kick: sprinkle a touch a grated parm cheese
  • Optional garnish: sprinkle a touch of fresh parsley, Oregano (Counter Believe, Fresh Italian Parsley is not for color, it really has good flavor with lemon)
Lemon Pepper spice for buffalo wings

Lemon Garlic Chicken Wings - Lemon Flavor Dominance

Most ingredients should be ready home in your fridge.

Again we have a preference for Naked (non-floured), bone-in wings, it also works well for floured wings.

    • Thoroughly wash and dry 12 party wings
    • Deep-fry the 12 wings till golden color - Internal Temperature 165F
    • In a skillet melt about 2 tablespoons of butter
    • Grate the outside skin of one lemon, the ZEST. Not too much however, one or two lemons per 12 wings is sufficient!
    • Add about 1 tablespoon of minced Garlic (chopped or sliced garlic will not infuse properly)
    • Squeeze about 6 fresh lemons and let the mix simmer, borderline boiling.
    • Optional sprinkle a touch of fresh parsley, oregano, thyme, rosemary, or dill. (this will alter the flavor to your preferred taste)
    • Toss the fried wings in the lemon sauce till all wings are properly coated
    • Optional kick: sprinkle a touch a grated parm cheese
Fresh Lemon Zest for bone-in or boneless wings

 

Chopped Garlic for buffalo wings

 

Lemon Garlic Chicken Wings - Garlic Flavor Dominance 

If you have more preference for garlic flavor then the technique is as follow:  

  • Thoroughly wash and dry 12 party wings
  • Deep-fry the 12 wings till golden color - Internal Temperature 165F
  • In a skillet add 4 tablespoons of olive oil, then simmer 2 tablespoons of Fresh minced Garlic (when we say simmer we mean the slowly add-reduce technique, as the oil/garlic mix heats up, hydrate with water up to 4 times) Note: The Garlic should not brown, the final oil/garlic syrup, should taste like garlic and definitely not like burned oil) 
  • Add about 2 tablespoons of butter lightly coated with flour to thicken the sauce  
  • Optional: Grate the outside skin of one lemon, the ZEST.
  • Squeeze about 4 fresh lemons bring the sauce to a boiling point.
  • Optional sprinkle a touch of oregano, thyme, or rosemary. (this will alter the flavor to your preferred taste)
  • Toss the fried wings to the lemon sauce and stir for about 1 min 
  • Optional kick sprinkle a touch a grated parm cheese

 

How to Make Crispy Chicken Wings

First, crispy is a term that is not well used and not properly defined. Culturally, Crispy Chickens means after deep frying the wings, the skin is crunchy, while the inside meat is juicy and tender. Good Luck with that!

Techniques to achieve crispy wings.

 

  • Before deep-frying, the wings, make sure the wings are dry! 
  • Sprinkle salt on the skin and let rest for about 2 mins this will prevent the moisture inside the wings from escaping.
  • Do not deep fry before the fryer achieves 325F and try to maintain that temperature constant.
  • Why do need carrots and celery with your wings?  
  • Juiciness - overcooked "well done" wings will dry out. Use a thermometer to check the inside temperature (165 F is max), if you know how to manage carryover heat you might cook the wings to 10F degrees lower temperature. But only if! 
  • Tenderness - undercooked wings will be hard to bite and chew, the same is for overcooked.
  • Ideally, chicken wings are served hot and eaten no later than 5 minutes after cooking

Note: Coating chicken with sauce will make the skin soggy, while the inside remains tender and juicy. Only a few wings sauces might achieve and retain crunchiness for more than 5 minutes.


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