Browned Butter Lemon Pepper Wings
Funny enough, I didn’t start liking Lemon Pepper wings until this year, and ironically I have Covid-19 to thank for that.
Growing up, I have never been a fan of Lemon Pepper wings. I vividly remember having a bad experience with them once, and from there, I never looked back. The flavor was overpowering and too salty, so I never wanted lemon pepper anything ever again. Which is sad because I see how lemon pepper is such a huge part of the culture, but I just couldn’t get behind the wave.
So what does Covid-19 have to do with this?
Well, given the current season we’re in, going to restaurants isn’t an everyday occurrence anymore. Pick-up and delivery are becoming the new normal, and honestly becoming one of my favorite conveniences.
So I place my normal wing order.
5 Hot. 5 Parm Garlic. RANCH (because pairing blue cheese and wings just feels chaotic).
But when my order arrived, it was 5 Hot and 10 Lemon Pepper.
I mean, grateful for the increase, but definitely not the flavor I asked for.
When it comes to delivery, I am usually not the type of person to call them back and have another order re-delivered. In the time it takes for someone to do that, I could have been done eating and moving on to my next task, so I sit down prepared to suffer in silence.
Wing 1…. See, this is trash. Why in the world would anyone put lemon on chicken?
Wing 2… I mean, it’s not the worst thing in the world, but still, they should have gotten my order right.
Wing 3… Okay, this isn’t that bad when I dip it in a little ranch.
Wing 4… Alright, I’m a fan.
Wing 5… WOW, 10 may not be enough.
And I am hoping with this recipe, you’ll also be a fan, especially because this recipe takes a different approach than what you’re used to doing with traditional lemon pepper wings.
As you go through the ingredients, you’ll notice that I didn’t use ANY dry lemon pepper seasoning, but fresh lemon juice and the secret to all great cooking…
… browned butter.
The combination of brown butter and lemon together is a harmonious match made in heaven that none of us knew we needed.
The brown butter is toasty and nutty that adds a silky rich flavor, while the lemon juice brightens the whole dish up and the black pepper adds just the right touch of heat. Enough heat to let you know that it’s there, but not to intimidate you as you enjoy these wings.
And trust me, you’re going to enjoy these wings.
Ingredients
Chicken Wings - Around a 1lb
Seasoning: Garlic & Onion Powder, Cayenne, Salt & Pepper to Taste
1/2 Cup of All-Purpose Flour
1/2 Cup of Cornstarch
1 Cup of Water
Vegetable Oil for frying
Browned Butter Lemon Pepper Sauce:
1 Stick of Butter
2 Tablespoons of Black Pepper
Juice of Two Lemons (adjust as needed)
Salt to taste (Around 1/2 teaspoon)
Dried Parsley to finish & for the razzle-dazzle.
Instructions
Preheat vegetable oil in a skillet or deep fryer on medium-high. If you’re using a thermometer, you want your oil around 350-360 degrees Fahrenheit.
Season chicken wings with garlic powder, onion powder, cayenne pepper, salt, and pepper. Set aside.
Whisk together flour, cornstarch, and water together until smooth. Season mixture with the same seasonings that you used for the chicken for added assurance of flavor.
*This recipe adapts well to any cooking method (grilled, air-fried, oven-roasted, etc.) It’s your world, we just live in it! If you are not frying, skip step #3.
Once the oil is hot, fry chicken wings. Generally around 9 to 12 minutes per side. Once done, pull out of oil and allow to drain on a rack or paper towels.
Meanwhile, in a saucepan, add a stick of butter. Brown butter on medium heat allowing to get a nice rich deep brown color. Set aside.
Juice 2 lemons and add to the browned butter.
Add 2 tablespoons of black pepper to sauce and salt to taste (around 1/2 teaspoon).
Toss wings in browned butter lemon pepper sauce quickly as to not ruin the crispiness of the skin.
Plate and garnish with lemon slices and dried parsley (all optional).
Enjoy.