Forget about all those store bought Lemon pepper wings and try The Spice King’s recipe. Perfectly crispy and perfectly seasoned and paired with a delectable lemon pepper vinaigrette. These Lemon pepper wings are guaranteed to be a crowd hit! This recipe also makes excellent lemon pepper shrimp, lamb and ribs!
Ingredients
FOR THE WINGS
- 4 lbs chicken wings, separate the drumette from the wing tips so that each wing yields 2 pieces
- 4 tbsp lemon pepper seasoning
- 1 tsp sugar
- 1/2 tsp Chinese salt or accent
- 2 tsp salt
- juice of 1 lemon
- few dashes of The Spice King Scotch Bonnet Pepper Sauce
- 1/8 cup of cornstarch
- 1 egg
FOR THE BATTER
- 4 cups cornstarch
- 3 cups self rising flour
FOR LEMON PEPPER VINAIGRETTE
- Juice from 4 lemons
- 1 tsp pure lemon oil
- 2 tbsp Lemon Pepper Seasoning
- 1/2 tsp Chinese salt or Accent
- 2 tsp red chilli flakes
- 2 tsp black pepper
- 1 tsp salt
- 1 tsp sugar
- 4 garlic cloves minced
- 4 tbsp Mayonnaise
- 1 tbsp honey
- 3/4 cups Olive oil
- 2 teaspoons yellow mustard
- Few dashes The Spice King Scotch Bonnet Pepper Sauce
FOR FRYING
- Peanut oil
- 1 tsp pure lemon oil
Directions
- Heat oil to 400 degrees.
- With a pitch fork, poke holes in wings so that flavor can penetrate skin faster.
- Season wings with listed ingredients and mix thoroughly.
- Allow to marinate at least 1 hour.
- When its time to fry, mix egg into chicken.
- In a large paper bag, mix cornstarch and self rising flour.
- Add chicken to bag and shake well.
- Remove chicken from flour and place on a rack to air dry for 10 minutes.
- Fry chicken in deep heated oil until golden brown and crisp about 15 minutes.
- Do not over crowd the pan while frying.
- To make vinaigrette, whisk all ingredients together and pour into a squeeze bottle.
- To serve, drizzle plated wings with lemon vinaigrette.
- Garnish with fresh minced parsley.
- You will have left over vinaigrette so feel free to double the wing recipe, or use extra as a marinade for fish, lamb, or shrimp.