By Mikki Hardwick-Lett
Lemon Peppered Wing Dings
Almost everyone loves a good piece of chicken. Well, with football season fast approaching-here’s a little something something that will score big points with your house guests and visiting football fans.
Ingredients:
For the Wings Dings
4 tsp. seasoned salt
½ tsp. black pepper
¼ tsp. cayenne pepper
1 ½ tsp. lemon pepper
½ tsp. paprika
1 tbsp. cornstarch
1 ¼ cup all-purpose flour
3 large eggs
1 tsp. hot sauce
2.5 lbs. party wings
Vegetable Oil for frying
For the Lemon Peppered Glaze
¼ cup unsalted butter (melted)
A pinch of black pepper
¾ tsp. lemon pepper
4 tbsp. honey
2 tsp. fresh squeezed lemon juice
Sprinkle a little pepper on top for a garnish!
Instructions
1. Add salt, pepper, cayenne, lemon pepper, garlic, paprika and cornstarch
to flour in a storage bag or paper bag and shake to mix thoroughly. Set
aside.
2. Whisk together eggs and hot sauce in a medium sized bowl.
3. Working with one chicken wing piece at a time, use tongs and add to
egg mixture thoroughly coating and allow the excess to drip back into
the bowl. Next, dredge the chicken wing into the flour mixture then
transfer to a plate or wire rack to set.
4. Repeat with all chicken pieces then let set for 15-20 minutes while you
heat the oil.
5. Heat 3 inches of oil in a large deep pot to 350 degrees F.
6. When the oil is hot enough that it bubbles around the chicken when the
edge of a piece is dripped into it, use tongs to gently and carefully place
a few pieces in the oil. Make sure you don’t overcrowd the pan.
7. Cook the chicken, turning the wing pieces every few minutes and
adjusting the heat as needed, until the skin is golden brown and reach
an internal temperature of 165 using a meat thermometer in the thickest
part. This should take 7-10 minutes.
8. As chicken fries, prepare the glaze. Whisk together butter, pepper,
lemon pepper, honey and lemon juice until smooth.
9. Transfer the cooked chicken to a paper towel-lined serving platter or a
wire rack with a paper towel lined baking sheet beneath to drain while
continuing to fry the rest, adding more oil to the pot if necessary.
10. As chicken wings are removed and placed on paper towels, dip
them in lemon pepper glaze, sprinkle top with just a little lemon pepper
and serve immediately.
Bon Appetit !!