Dipping the wings in lemon juice enhances the lemon pepper seasoning.
Lemon pepper wings are a lively twist on the traditional chicken wings recipe that coats the food in a spicy sauce. Part of the appetizer's popularity can be attributed to being on the menu at Wing Stop, a U.S. restaurant chain. Lemon pepper wings can be served plain or with a dipping sauce made from mayonnaise, lemon zest and juice, and salt and pepper.
Instructions
Coating the Wings With Batter
1. Place the white flour in a medium-size mixing bowl.
2. Add the onion powder, garlic powder, salt and lemon pepper seasoning to the flour and thoroughly blend the ingredients with a tablespoon.
3. Pour the flour and spice mixture into a sealable large plastic food bag.
4. Drop four or five raw chicken wings into the bag and seal it.
5. Hold the bag by the top and shake it to coat the wings with the mixture. Remove the wings and place them on a large plate.
6. Repeat Steps 4 and 5 until all of the wings are coated with flour and spices.
7. Put the mustard of your choice in a sealable large plastic food bag.
8. Put four or five coated chicken wings in the bag and close it.
9. Shake the bag to coat the wings with the mustard, then place the coated wings on a large plate.
10. Repeat Steps 8 and 9 to coat all of the the mustard.
Cooking the Wings
11. Line a large serving plate with 6 paper towels.
12. Pour the cooking oil into a large pot. Turn the burner setting on high.
13. Drop 18 of the coated chicken wings into the oil when it starts boiling.
14. Fry the wings until they start to float atop the oil and turn them occasionally with a pair of metal tongs. It should take approximately 10 minutes to cook them.
15. Remove the wings from the pot with the tongs and place them on the paper-lined plate to absorb the excess oil.
16. Repeat Steps 3, 4 and 5 to cook the rest of the wings and drain the excess grease from them.
Coating the Wings With Lemon Juice
17.Peel the rind from the lemons by cutting off the end of each lemon with a sharp knife, then peeling off the rind with your fingers. Cut the lemon into quarters and remove the pips from the fruit.
18. Drop the peeled lemon quarters into a blender and liquefy them by juicing them at high speed for three minutes.
19. Pour the lemon juice into a medium-size mixing bowl.
20. Wash off the metal tongs with water and dish soap.
21. Hold each chicken wing with the tongs, dunk it into the lemon juice, and place it on a large serving plate.
22. Sprinkle the chicken wings with minced parsley. Serve immediately. They can also be stored in the refrigerator and reheated in the microwave to eat later.
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