Spicy Lemon Lime Pepper Wings
Crispy,golden, and full of bold flavor, these wings are seasoned with a zesty blend oflemon pepper and lime pepper, then deep fried in seasoned flour for the perfectcrunch. A deliciously spicy twist on a classic favorite!
Ingredients
Chicken
- 1.5 to 3 pounds Chicken Wings
- 2 tablespoons Yellow Mustard
- 1 tablespoon Hot Sauce
- ½ tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
Flour
- 1 ½ cups Flour
- ¾ cups Cornstarch
- ½ tablespoon Lemon Pepper Seasoning
- ½ tablespoon Lime Pepper Seasoning
- ½ tablespoon Season Salt
- 2 teaspoons Smoked Paprika
Sauce
- 1 ½ Sticks of Butter
- ½ tablespoon Lemon Pepper Seasoning
- ½ tablespoon Lime Pepper Seasoning
- ¼ cup Hot Sauce
- Zest of half Lemon
- Zest of half Lime
- Juice of half Lemon
- Juice of half Lime
Instructions
- In a large bowl, mix your chicken wings with mustard, hot sauce, and garlic powder. Toss until evenly coated, then set aside to marinate.
- Ina separate bowl, combine flour, cornstarch, lemon pepper, lime pepper, and apinch of cayenne for heat. Mix thoroughly.
- Coat each wing in the seasoned flour mixture, pressing lightly to help thecoating stick. Place the coated wings on a baking rack or tray.
- Allow the wings to rest for 10–15 minutes. This step helps the coatingadhere better and results in extra crispy wings.
- In a small saucepan over low heat, melt butter. Stir in lemon & lime pepper seasoning, fresh lemon & lime juice, and lemon & lime zest. Keep the sauce warm on the stove while frying the wings.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the wings in batches until golden brown and fully cooked, about 8–10 minutes per batch. Drain on a paper towel-lined plate.
- Immediately toss the hot wings in the warm lemon pepper sauce until evenly coated. Serve hot and enjoy!
Video
Recipe Tips
Pat Wings Dry Before Seasoning
Excess moisture can prevent the wings from getting crispy. Use paper towels to pat them dry before seasoning and dredging.
Let Wings Rest Before Frying
After coating the wings in seasoned flour, let them rest for 10–15 minutes. This helps the coating stick better and fry up crispier.
Fry in Batches
Don’t overcrowd your pan. Fry in small batches so the oil temperature stays steady and the wings get evenly crispy.
