American · Dinner
Atlanta lemon pepper wet wings
Double-fried chicken wings finished wet in a butter-based lemon pepper sauce, Atlanta wing-shack style. Wings are dredged, deep-fried until skin shatters, then tossed hot in a glossy lemon pepper butter sauce heavy on cracked black pepper and citrus, served with celery.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
642Calories
43.5gProtein
42.8gFat
20.2gCarbs
0.5gSugar
1.2gFiber
1422mgSodium
250mgChol
15.2gSat Fat
486mgPotassium
63mgCalcium
2.2mgIron
0.5mcgVitamin B12
8mgVitamin C
protein-rich
low-carb
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat chicken wings dry with paper towels, toss with 1/4 teaspoon salt. Whisk flour, cornstarch, baking powder, and remaining 1/2 teaspoon salt in a bowl.
2
Dredge
Toss wings through the flour mixture, pressing gently so the coating adheres evenly to the skin.
3
Fry
Heat vegetable oil to 325°F (163°C) and fry wings for 8 minutes until pale golden and cooked through.
4
Fry
Raise oil to 375°F (190°C) and fry wings for 4 minutes until deep golden and crispy.
5
Bloom
Melt butter over medium-low heat for 2 minutes, then stir in lemon zest, black pepper, and garlic powder for 30 seconds.
6
Toss
Remove from heat, add lemon juice and wings to the butter sauce, toss until glossy and evenly coated.
7
Plate
Pile wings onto a plate, scrape any remaining sauce over top, serve immediately with celery sticks.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g chicken wings, split into flats and drumettes
- 1/2 cup60g all-purpose flour
- 4 tbsp4 tbsp cornstarch
- 1 tsp1 tsp baking powder
- 1 1/2 tsp1 1/2 tsp salt, divided
- 3 1/2 cups830ml vegetable oil, for frying
- 6 tbsp86g butter
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp lemon zest
- 4 tsp4 tsp black pepper, coarsely cracked
- 1 tsp1 tsp garlic powder
- 22 celery stick, for serving
