Deep-Fried Lemon Pepper Sweet Wings
Crunchy sweet wings with a hint of citrus!
Servings 6
Calories 732kcal
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
- ⅔ 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
Serve with warmed Buffalo wing sauce on the side for dipping, if desired.
Nutrition
Calories: 732kcal | Carbohydrates: 48g | Protein: 47g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 237mg | Sodium: 1412mg | Potassium: 477mg | Fiber: 4g | Sugar: 14g | Vitamin A: 614IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 4mg