Crispy Lemon Pepper Chicken Wings
They’re bold, addictive, and perfect as a snack, appetizer, or game-day favorite.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Fast food, Fusion
Servings 4
Calories 410 kcal
For the Chicken Wings
- 600 g chicken wings
- 1/2 cup buttermilk
- 3 tsp paprika
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- Oil for frying
For the Coating
- 1 cup all-purpose flour
- 2 tbsp rice flour
- 3 tsp paprika
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
For the Lemon Pepper Sauce
- 2 tbsp butter
- 1 tbsp fresh lemon juice
- 1-2 tsp crushed black pepper
- 1 –2 tsp lemon zest adjust to taste
- 2 tbsp hot sauce
- 1 tbsp honey
Marinate the Wings
Pat the chicken wings dry using paper towels.
Add wings to a bowl and pour over the buttermilk.
Season with paprika, salt, garlic powder, and black pepper.
Mix well to coat evenly.
Cover and marinate for at least 30 minutes (or up to overnight in the fridge for best flavor).
Prepare the Coating
In a shallow bowl, mix flour, rice flour, paprika, salt, garlic powder, and black pepper until evenly combined.
Coat the Wings
Remove wings from the marinade, allowing excess to drip off.
Coat each wing thoroughly in the seasoned flour mixture.
Place coated wings on a tray while the oil heats.
Fry the Wings
Heat oil in a deep pan over medium heat (about 170–175°C).
Fry wings in batches for 8–10 minutes, turning occasionally, until golden brown, crispy, and cooked through.
Remove and drain on a wire rack or paper towels.
Make the Lemon Pepper Sauce
In a pan over low heat, melt the butter.
Add lemon juice, lemon zest, hot sauce, and honey.
Stir until well combined and glossy.
Taste and adjust lemon or honey if needed.
Toss and Serve
Add the hot, crispy wings to a large bowl.
Pour the lemon pepper sauce over the wings.
Toss gently until evenly coated.
Serve immediately while hot and crispy.
Keyword chicken wings, cripsy chicken, lemon pepper sauce, wings