Lemony Pepper and Garlic Wings
These are so good I love them at least once a week. The balance of lemon and garlic just makes this a top dish.
These are so good I love them at least once a week. The balance of lemon and garlic just makes this a top dish.
- Carbohydrate 15.761145 g
- Cholesterol 181.45 mg
- Fat 43.04307 g
- Fiber 1.14074998319149 g
- Protein 38.146375 g
- Saturated Fat 16.1093835 g
- Serving Size 1 1 Serving (242g)
- Sodium 225.652 mg
- Sugar 14.6203950168085 g
- Trans Fat 4.3189485 g
- Calories 608 calories
Step-by-step
- Cut wing tips off and discard. cut joint of drumette and wing section.
- Heavily season both sides of wings with lemon pepper seasoning.
- Dust lightly with flour and shake off excess.
- Fry 7-8 minutes in hot oil until brown and crispy, draining on paper towels.
- Meanwhile in small sauce pan on low to moderate heat, cook half of lemon juice, butter and garlic until garlic is tender- DO NOT LET IT BROWN.
- Remove garlic and any seeds from lemon out of butter.
- Once all chicken is done, place in a large bowl and drizzle remaining lemon juice over them.
- Then drizzle butter mix over wings, tossing to coat all the wings. Serve immediately.
Controlling the thermal output of the butter and garlic mixture prevents bitterness by keeping the heat at a low to moderate level so the garlic softens without browning. Maintaining oil temperature around 375 degrees Fahrenheit ensures the flour coating dehydrates rapidly, creating a rigid exterior shell that prevents grease absorption during the seven to eight minute fry time.
Acid from the fresh juice interacts directly with the rendered poultry fat, cutting through heavy lipids while the fat carries the fat-soluble flavor compounds from the pepper seasoning across the surface of the meat. Straining solids from the drawn butter before coating prevents burnt particles from clinging to the final product.
Sequencing the preparation requires starting the butter infusion just as the final batch of chicken enters the hot oil, ensuring both components reach completion simultaneously without holding cooked poultry at room temperature. Tossing the components in a wide vessel rather than a narrow pot allows uniform distribution of the pan liquids over every crust.
Using salted butter means additional sodium is unnecessary, keeping the seasoning profile balanced against the tart citrus juice.
