Honey Lemon Pepper Wings Recipe
Crispy and flavorful Honey Lemon Pepper Wings featuring a perfectly seasoned flour coating and a sticky, tangy honey-lemon pepper sauce. These deep-fried wings are a delicious appetizer or snack, delivering a balanced combination of sweetness, spice, and citrus zest for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 4-6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Wings and Coating
- 3 lbs chicken wings, separated into drumettes and flats
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 teaspoon cayenne pepper (optional, for extra heat)
Honey Lemon Pepper Sauce
- 1/2 cup honey
- 1/4 cup lemon juice (freshly squeezed is best!)
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Vegetable oil, for frying
Instructions
- Prepare the Wings: Pat chicken wings completely dry with paper towels to ensure the coating sticks well and the wings fry up crispy.
- Make the Flour Coating: In a large bowl, whisk together flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper if you want extra heat.
- Coat the Wings: Add the dried wings to the flour mixture and toss thoroughly until each wing is evenly coated with the seasoned flour.
- Rest the Coated Wings: Let the coated wings rest for 15-20 minutes. This helps the flour mixture set onto the wings for a crispier crust when fried.
- Prepare the Sauce: While wings rest, combine honey, lemon juice, soy sauce, and Dijon mustard in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally, until it thickens slightly, about 5-7 minutes. Remove from heat and keep warm.
- Heat the Oil: Pour vegetable oil into a large pot or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to ensure accurate temperature for perfect frying.
- Fry the Wings: Working in batches of 6-8 wings, fry them in the hot oil for 8-10 minutes, turning occasionally so they brown evenly and cook through. The internal temperature should reach 165°F (74°C).
- Drain the Wings: Remove fried wings using a slotted spoon and place them on a wire rack to drain excess oil. Repeat frying until all wings are cooked.
- Toss Wings in Sauce: Place all fried wings in a large bowl. Pour the warm honey lemon pepper sauce over them, tossing gently but thoroughly to coat each wing evenly.
- Serve: Serve immediately for the best texture and flavor, or allow wings to sit a few minutes to let the flavors meld before serving.
Notes
- Make sure wings are thoroughly dried before coating for maximum crispiness.
- Use a candy or deep-fry thermometer to maintain the oil temperature exactly at 350°F.
- If you prefer less heat, omit the cayenne pepper from the flour mix.
- The sauce can be made ahead and reheated just before tossing with wings.
- Leftover wings can be reheated in the oven to help retain crispiness.
Keywords: Honey lemon pepper wings, crispy chicken wings, fried chicken wings, honey lemon sauce, appetizers, finger food, party wings
Find it online: https://cookwithyana.com/honey-lemon-pepper-wings-recipe-2/
