Mike’s ‘Pucker Up’ Lemon Pepper Wings

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Mike's Pucker Up Lemon Pepper Wings recipe! These tangy and flavorful wings are a perfect combination of zesty lemon and aromatic pepper. With a crispy exterior and tender meat, they are sure to be a hit at any gathering or game night. The secret lies in the marinade that infuses the wings with a burst of citrusy goodness. Get ready to tantalize your taste buds with this irresistible dish!

Keywords: lemon pepper, wings, tangy, flavorful, marinade

Mike's pucker up lemon pepper wings recipe details

Mike’s pucker up lemon pepper wings recipe, recipe Rating: 4.7
Number of votes:127

Lemon and chicken just seemed to naturally go together, so when my crew and I started experimenting, this was one of the first things we tried. It took us about three times to get to something we liked and another couple times to get some lemon wings we really liked. This is our current version of lemon pepper wings. I hope you and your crew enjoy them as much my crew and I enjoy them.

Ready in: 1 hour 30 mins

Ingredients

Serves: 4

• Marinade
• 1 1/4 cups lemon juice
• 2 tablespoons lemon pepper
• 1 tablespoon black pepper
• 2 tablespoons prepared mustard
• 2 1/2 pounds chicken wings, split and tipped
• 
  
• 3/4 cup all-purpose flour
• 2 tablespoons lemon pepper
• 
  
• oil for frying

Preparation method

Prep: 15 mins | Cook: 15 mins | Extra time: 1 hour, marinating

1. Whisk the marinade ingredients together in a bowl. Combine the chicken wings with the marinade in a resealable plastic bag and seal. Marinate 1 to 2 hours in the refrigerator.
2. Preheat deep fryer to 400 degrees F. Whisk the flour and lemon pepper together until evenly blended in a small bowl.
3. Drain the marinade from the wings, then pat wings dry with paper towels. Toss with the flour mixture until evenly coated.
4. Cook the wings in batches in the hot oil until golden brown and crispy on the outside, and no longer pink at the bone. Drain in a paper towel-lined bowl to remove excess oil.