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Prep time
2 hours 30 minutes
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Cook time
12 minutes
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Serves
4
Author Notes
Fried chicken wings have always been a family favorite, and for great reason. No matter the occasion, I could always find an aluminum foil pan filled with these puckery, slightly sweet, and spicy wings. It became a tradition for my mother to prepare them, and even on her days away from the kitchen, we could count on our neighborhood chicken spot to satisfy our cravings. This recipe embodies my love for passed-down recipes and illuminates memories of sharing food with friends and family. I’ve made a few alterations to my family recipe, including brining the wings in saltwater to ensure juicy chicken and making a homemade tangy lemon-pepper seasoning. Enjoy with your favorite dipping sauce, like ranch or blue cheese, and lots of sides like French fries, coleslaw, mac and cheese, or potato salad. —Food52
Watch This Recipe
Lemon Pepper Wings From Will Coleman
Ingredients
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3
large lemons, zested (about 3 tablespoons)
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1 tablespoon
freshly ground black pepper
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1 tablespoon
light brown sugar
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1 teaspoon
MSG
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1 1/2 teaspoons
kosher salt
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1/2 teaspoon
garlic powder
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1/4 cup
plus 1½ teaspoons kosher salt, divided
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2 tablespoons
light brown sugar
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2 1/4 to 2 1/2 pounds
chicken wings
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Vegetable oil, for deep-frying (about 2 quarts)
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2 1/2 cups
all-purpose flour
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1 tablespoon
smoked paprika
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2 teaspoons
garlic powder
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2 teaspoons
onion powder
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1 teaspoon
freshly ground black pepper
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4
large eggs
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1/2 cup
Louisiana or Frank’s hot sauce
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Lemon wedges, for serving
Directions
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In a large bowl, mix 4 cups of water with ¼ cup of salt and the brown sugar. Submerge the chicken wings in the liquid and brine for at least 2 hours or overnight. (If the chicken wings aren’t covered, you can add more water as needed—up to 2 cups.)
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While the wings are brining, prepare the seasoning. In a medium bowl, combine the lemon zest, black pepper, brown sugar, MSG, kosher salt, and garlic powder.
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Pour 2 1/2 inches of vegetable oil in a large Dutch oven or cast-iron pan to 375°F. Meanwhile, in a large bowl or clean paper bag, mix the flour, paprika, garlic powder, onion powder, ground black pepper, and remaining 1½ teaspoons of salt. In a separate large bowl, whisk together the eggs and hot sauce.
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Remove the chicken from the brine and shake off excess water. Evenly coat each piece into the egg mixture, and then in the seasoned flour. Before frying, have at the ready: your lemon-pepper seasoning and a large bowl for tossing the wings.
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While working in batches, add about one-third of the chicken wings into the oil, leaving about an inch in between each piece. Depending on the size of your wings, fry for 7 to 12 minutes, until golden-brown and the internal temperature reaches 165°F.
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Remove the chicken wings from the oil and place them directly into the large bowl. Add a couple of tablespoons of hot oil to the bowl and toss with about one-third of the lemon-pepper seasoning. Season with additional salt if needed.
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Repeat with the remaining wings and seasoning.
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Serve the wings with lemon wedges and hot sauce.
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