I’ve made my share of deep-fried wings. But I don’t think I’ve had anything like these deep-fried lemon pepper sweet wings. Like the name says, they’re kinda sweet. Not super-sweet, but you’ll notice. Lemon pepper, well, that’s common on wings and a flavor I love. The combination of the sweetness, the citrus and the crunchy breading made for a different, enjoyable wing experience. I liked these. They were new to me and a pleasant change from my ‘usual’ deep-fried wings.
Crunchy Yummy
The breading on these deep-fried lemon pepper sweet wings is nice and crunchy. I like my wings crunchy. Deep-fried or not. I like that crunch. The breading is packed with flavor too. It’s not just flour and salt and pepper. It brings more of that lemon pepper flavor to the party. It’s not crazy citrusy, but you get the flavor.
To offset the sweetness of these wings I served a little spicy Buffalo wing sauce on the side in place of my usual blue cheese dressing. I didn’t go crazy dunking my wings into it, but every once in a while I’d sneak a piece over and get some heat on it.
Also try my copycat of Wingstop’s lemon pepper wings.
Deep-Fried Lemon Pepper Sweet Wings
Equipment
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 tablespoon lemon pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 2 large eggs beaten
For the breading
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 teaspoons lemon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Ranch dressing mix
For the seasoning
- â…” cup powdered sugar do not use a sugar substitute
- 3 tablespoons lemon pepper seasoning
- 3 tablespoons Ranch dressing mix
For the frying
- vegetable oil for frying
Instructions
For the wings
- Place wings in a large bowl or resealable container.
- In a medium bowl, combine the remaining wing ingredients. Pour over the wings and toss or stir to coat well.
- Cover and refrigerate for 1-12 hours.
For the breading
- Combine all ingredients in a large bowl or shallow plate, such as a pie plate.
For the seasoning
- Combine all ingredients.
For the frying
- Heat 2-3" of oil in a deep-fryer or Dutch oven to 350 F.
- Working in batches as needed, remove the chicken from the marinade, shaking off any excess, and add to the breading mixture.
- Coat each piece completely then fry 8-12 minutes or until the wings are golden brown and at 165 F internally. Remove to a wire rack or paper towel-lined plate to drain as you cook the remaining wings.
- Sprinkle the chicken liberally with the seasoning and serve.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
