EASY LEMON PEPPER CHICKEN WINGS
My family and I love chicken wings, especially during football season. I just got tired of spending so much money on wings for our party that I decided to whip up my own version of Wing Stop's® lemon pepper chicken wings. The ending result was an empty platter and pleased bellies.
Provided by FleurSweetLoves
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Stir olive oil and lemon pepper together in a bowl.
- Fry the chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Toss hot wings with olive oil mixture to coat.
Nutrition Facts : Calories 1180.6 calories, Carbohydrate 0.3 g, Cholesterol 58 mg, Fat 123.1 g, Fiber 0.1 g, Protein 20.8 g, SaturatedFat 16.9 g, Sodium 409.1 mg, Sugar 0.1 g
FRIED LEMON-PEPPER WINGS
These lemon-pepper wings are perfect for game day. Try these out if you've been stuck in a chicken wing rut. Add grated lemon zest to the butter mixture if you want a more pronounced lemon flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Cut wings into 3 sections; discard wing tip sections. In a large bowl, combine flour, salt and pepper. Add wings, a few at a time, and toss to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, until no longer pink, 3-4 minutes on each side. Drain on paper towels. In a large bowl, combine butter and seasoning. Add wings; toss to coat. Sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 92mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
LEMON PEPPER WINGS
Yet another great variation on the ever-popular tailgating and sports-bar snack and very simple and easy to make. I have tried this with several brands of lemon pepper seasonings and found I actually liked the cheapest one the most. It was a tad twangier than the others and was more suited to my liking. I found it at my local food store in the seasoning section. I also tend to lean towards a lemon pepper seasoning that includes a white pepper and less black.
Provided by EatThis
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk butter and lemon pepper seasoning together in a large bowl.
- Place onions in the preheated oil and cook until just beginning to brown, about 5 minutes. Remove and discard onions.
- Working in batches, cook wings in oil until crispy on the outside and cooked through, about 8 minutes. Remove wings to a paper towel-lined plate to drain excess oil.
- Toss wings with lemon pepper mixture until completely coated. Return to paper towel-lined plate to drain excess liquid.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 1.7 g, Cholesterol 107.8 mg, Fat 31 g, Fiber 0.1 g, Protein 28 g, SaturatedFat 11.5 g, Sodium 779.3 mg, Sugar 0.6 g
LEMON PEPPER WINGS
I had the lemon pepper wings from Wing Stop and thought they were AWESOME so I was inspired to make something similar.
Provided by Jfoxe
Categories Chicken
Time 20m
Yield 18-24 wings, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- The wings can be baked or deep fried. When I bake them I brush melted butter over them and season them w/ a little salt and pepper. I bake them for about 40-45 minutes and then I put them under the broiler to finish them and make them crispy. In a deep fryer I season them and then fry them for 10-12 minute.
- While the wings are cooking, one stick of butter in a large bowl. It needs to be big enough to mix the sauce and toss the wings inches.
- Add the seasonings to the butter. When I made this I added a little bit of each at a time until it tasted the way I liked it. The lemon shouldn't overpower the buttery flavor, it should compliment it. If it tastes to lemony, add more butter.
- When the wings are done, drain them and then put them in the bowl with the sauce. with a large spoon, stir them until the sauce coats all the wings.
- I didn't think these needed a dipping sauce, they had great flavor on their own but you could reserve some of the sauce and use it as a dipping sauce.
LEMON-PEPPER CHICKEN WINGS
Lemon pepper usually refers to a store-bought spice blend of dehydrated lemon zest, black pepper and other seasonings, but the beloved pantry staple is simple enough to recreate at home: Rub oven-dried lemon zest into fresh, coarsely ground black pepper to release the oils of each. Magic ensues as the lemon gains the fruity muskiness of the pepper, and the pepper is slicked with the fragrant balm of the lemon. The citric acid is optional, but provides lemon pepper's characteristic tartness. Sprinkled over roasted chicken wings, this golden dust gives off high-voltage flavors. To make this with store-bought lemon pepper, skip Steps 3 and 4 and simply toss the roasted wings with a dusting of the seasoning to taste.
Provided by Eric Kim
Categories snack, poultry, appetizer
Time 50m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Make the chicken wings: Heat oven to 400 degrees and line a sheet pan with parchment paper. On the sheet pan, pat the chicken wings dry, and toss with the olive oil and salt until evenly coated.
- Roast until the chicken skin is golden brown and crispy, turning once halfway through, 30 to 40 minutes.
- Meanwhile, make the lemon pepper: Finely grate about 2 teaspoons zest from the lemons onto another parchment paper-lined pan (a considerably smaller one works). Cut the lemons into wedges and set aside for serving. Add pepper to the zest, mix to combine and spread in an even layer. When the wings are done roasting, transfer them to a large mixing bowl and turn off the oven. Place the pan with the lemon zest and black pepper in the still-warm oven, letting the lemon zest dry out and the black pepper toast in the residual heat, 3 to 5 minutes. Be careful not to burn or brown the zest; it may darken in shade slightly but should still be a vibrant yellow.
- In a small bowl, use your fingers to mix together the toasted lemon zest and black pepper with the salt, brown sugar, garlic powder and citric acid (if using) until well combined. Be sure to break up any clumps of sugar. Sprinkle 4 teaspoons of the lemon pepper over the wings and toss until evenly coated. Taste for seasoning, adding more lemon pepper as desired. (You can store the rest of the spice blend in an airtight container in a cool, dry place for up to 1 month.)
- Transfer the seasoned wings to a large platter and garnish with the lemon wedges. Serve immediately.
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