Tuesday, March 15, 2011

Lemon Pepper Chicken Wings

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We eat our fair share of chicken dishes in our house. But by far, the favorite type of chicken dish we enjoy are chicken wings. The most common way to prepare them are buffalo style but in an effort to try another flavor, I looked into my spice drawer. One spice I haven't used lately is lemon pepper. It seemed like the perfect opportunity to use them to season my wings. The result is a tasty alternative to the traditional buffalo wing. These Lemon Pepper Chicken Wings are easy to make and have a great crunchy texture that keeps you coming back for more...

When my husband asked me how I was going to prepare my wings for dinner, he requested not to do the same old boring buffalo wings. In fact, he was looking online at the local Wingstop menu to look for other flavors. Just when I was looking through my spice drawer, he comes up to suggest lemon pepper seasoning. Great minds think alike I guess!

To prepare, I seasoned the chicken with lemon pepper, garlic powder, onion powder and salt. To give the chicken a nice crisp coating, I use cornstarch. I find that it gives a lighter, crisper coating that regular all purpose flour. All the seasoning and cornstarch is put in a ziplock bag with the chicken and shaken or tossed until fully coated. I let it chill for at least 30 minutes to allow the cornstarch to absorb any moisture from the chicken. That gives me enough time to heat up the oil for frying. When you're ready, just fry them up and serve hot!

Lemon Pepper Chicken Wings
recipe inspired by Wingstop

1-2 pounds chicken wings
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1 teaspoon lemon pepper seasoning
1/4 cup cornstarch
6 cups oil for frying
Italian parsley, minced for garnish (optional)


Combine the chicken, spices and cornstarch in a ziploc bag and seal. Toss the chicken in the bag to fully coat with spices and cornstarch. Chill the chicken in the bag for at least 30 minutes.

Meanwhile, preheat oven to 250 degrees and heat oil in a dutch oven or fryer to 350-375 degrees.

After 30 minutes of chilling, remove chicken from the bag and fry in the hot oil. Fry the chicken in batches until browned and fully cooked, making sure juices are clear. While frying in batches, place browned chicken on a baking sheet and keep warm in the preheated oven. Serve chicken hot or warm.

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