Fried Lemon Pepper Wings
20m prep 10m cook 30m ready
Crispy fried chicken wings coated in a zesty lemon pepper seasoning. Perfect for parties or game day.
Ingredients
- 59.1 ml lemon juice
- 907 g chicken wings
- 9.86 ml garlic powder divided
- 9.86 ml onion powder divided
- 4.93 ml Old Bay Seasoning
- 355 ml all-purpose flour
- 9.86 ml lemon pepper
- 4.93 ml dried parsley flakes optional
- 473 ml vegetable oil for deep-frying
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 58.4 mg
- Iron: 3.74 mg
- Magnesium: 57.1 mg
- Phosphorus: 354 mg
- Potassium: 577 mg
- Zinc: 3.32 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 59.1 ml lemon juice
- 907 g chicken wings
- 4.93 ml Old Bay Seasoning
- 355 ml all-purpose flour
- 9.86 ml lemon pepper
Prepare
- 9.86 ml garlic powder, divided
- 9.86 ml onion powder, divided
- 4.93 ml dried parsley flakes, optional
- 473 ml vegetable oil, for deep-frying
Let's Cook
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Step 1.
In a large mixing bowl, pour ¼ cup lemon juice over 2 pounds chicken wings. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon Old Bay Seasoning. Use your hands to toss the chicken until well coated. Set aside to marinate while preparing the flour mixture.
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Step 2.
In a medium bowl, combine 1½ cups all-purpose flour, remaining 1 teaspoon garlic powder, remaining 1 teaspoon onion powder, 2 teaspoons lemon pepper, and 1 teaspoon dried parsley flakes (if using). Mix with your hands or a utensil until seasonings are evenly distributed.
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Step 3.
Coat the marinated chicken wings with the seasoned flour, pressing lightly to adhere. Place the coated wings on a plate in a single layer.
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Step 4.
Pour 2 cups vegetable oil into a deep fryer or heavy-bottomed pot, ensuring the oil is at least 2 inches deep. Heat the oil to 350–360°F (175–182°C). Use a thermometer to maintain temperature.
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Step 5.
Carefully add the chicken wings to the hot oil in batches, avoiding overcrowding. Fry until golden brown and cooked through, about 8–10 minutes. To test for doneness, pierce a wing down to the bone with a small knife or fork; if no blood appears, the chicken is done.
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Step 6.
Transfer the fried wings to a paper-towel-lined baking sheet or plate. Let rest for 2 minutes to cool slightly and drain excess oil. Serve with fresh lemon wedges or your favorite dipping sauces.
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