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"Tonite's the Night" Crispy Lemon Pepper Wings

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Just might be the best Lemon pepper wings you’ll ever taste! No hyperbole, for real. They’re extremely flavorful plus double-fried for next level crispiness.

lemon pepper wings in a white bowl with lemons

If you like your lemon pepper wings well lemony, i.e. heavy on the lemon inside and out then you’ll love this. These wings are also super crispy thanks to two sneaky ingredients, potato starch and vodka. I’ll explain later, but trust me.

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Ingredients Needed For Fried Wings

  • Chicken Wings
  • Lemons
  • Black Pepper
  • Kosher Salt
  • Potato Starch
  • Vodka
  • Olive oil
  • Honey
  • Garlic cloves
  • White onion
  • Dried Thyme

Frying Instructions

For the sauce

In a mixing bowl add ¼ cup of fresh lemon juice, a bit of zest, lots of pepper, olive oil, honey, and thyme. Using a cheese grater, grate fresh garlic and onions directly into the sauce. Mix well.

For the wings

Mix 1 tablespoon vodka, juice from half a lemon, salt, and pepper in a mixing bowl. Place wings in a large sealable ziplock back then add the lemon marinade. Refrigerate for at least 2 hours.

Remove the chicken from the fridge.

Place starch in a mixing bowl. Add salt and pepper mixing well. Dredge wings in the starch mix. Place wings on a wire rack lined baking sheet. Place uncovered in the fridge 30 minutes.

Remove wings from fridge and allow to reach room temperature. Meanwhile pre-heat fryer to 330 degrees F. Fry the wings for 6 minutes then remove to prepared baking sheet. Note depending on size of your fryer setup you may want to cook in batches to avoid overcrowding.

Adjust temperature to 360 degrees F then place wings back into the fryer for another 6 minutes. Remove and let rest.

Toss wings in the lemon pepper sauce. Serve

Cooking Considerations and tips

These wings live up to their name. The recipe is intentional in skewing heavy towards the lemon and pepper side. If lemony isn’t your thing, then these aren’t for you. But if you want that fresh lemon taste all the way through inside and out these are especially for you.

I'm a drummettes over flats guy when it comes to wings. Though I don't understand why people bother with flats lol, I will say the recipe works with either.

Adding vodka to the marinade is a tried and true way to level up the crunch on your fried chicken. Alcohol evaporates more quickly and violently than water or other liquids leading to more crispiness.

I prefer starch to flour in my wings. Most starches are gluten-free which is a plus when it comes to texture/crunchability. 

Taste and adjust the sauce as you need to. If it’s too lemony for you, add a lil more honey.

I like to allow my wings/chicken to air dry in the fridge after dredging. The 30 minutes allows for a better more uniform coating as essentially the breading becomes one with the chicken.

Don’t skip the double fry. Don’t worry it doesn’t add much time and the results payout big. You end up with moist wings with an extra crispy exterior.

This is the soul food appetizer to your soul food menu! Serve ahead of sides like collard greens (don't forget the hot water cornbread), potato salad, and mac and cheese. Main dish ideas include jerk red snapper or beef neck bones.

fingers holding chicken wing in the air

MORE FRIED WINGS RECIPES

Jerk Wings

Crispy Buttermilk Wings

Harissa Wings

Air Fryer Jamaican Jerk Chicken Wings

Brazilian Fried Chicken Wings

Crispy Air Fryer Wings

Frozen Air Fryer Buffalo Wings

MAKE THIS RECIPE

If you make this delicious lemon pepper wings recipe, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them. 

You can also keep up with my food exploits as well as original recipes! You can find me on InstagramFacebookTwitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

lemon pepper wings in a white bowl with lemons

Lemon Pepper Wings

Best ever lemon pepper wings! Lemony inside and out, these wings are double-fried for a moist center and super crispy exterior.
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Appetizer
Cuisine: American
Servings: 4 people
Calories: 655kcal
Author: Marwin Brown

Equipment

  • fryer

Ingredients

For the Wings

  • 2 lbs chicken wings
  • 1 tablespoon vodka
  • 1 lemon juiced
  • ½ tablespoon Salt
  • ½ tablespoon Pepper
  • 2 cups potato starch

For the sauce

  • ¼ cup lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon black pepper
  • 2 tablespoon olive oil
  • ½ tablespoon honey
  • 1 teaspoon dried thyme
  • 1 teaspoon grated garlic clove
  • 1 teaspoon grated onion

Instructions

For the sauce

  • In a mixing bowl add ¼ cup of fresh lemon juice, a bit of zest, lots of pepper, olive oil, honey, and thyme. Using a cheese grater, grate fresh garlic and onions directly into the sauce. Mix well.

For the wings

  • Mix 1 tablespoon vodka, juice from half a lemon, salt, and pepper in a mixing bowl. Place wings in a large sealable ziplock back then add the lemon marinade. Refrigerate for up to 2 hours.
  • Remove the chicken from the fridge.
  • Place starch in a mixing bowl. Add salt and pepper mixing well. Dredge wings in the starch mix. Place wings on a wire rack lined baking sheet. Place uncovered in the fridge 30 minutes.
  • Remove wings from fridge and allow to reach room temperature. Meanwhile pre-heat fryer to 330 degrees F. Fry the wings for 6 minutes then remove to the prepared baking sheet. Note depending on size of your fryer setup you may want to cook in batches to avoid overcrowding.
  • Adjust temperature to 360 degrees F then place wings back into the fryer for another 6 minutes. Remove and let rest.
  • Toss wings in the lemon pepper sauce. Serve

Video

YouTube video

Notes

Adding vodka to the marinade is a tried and true way to level up the crunch on your fried chicken. Alcohol evaporates more quickly and violently than water or other liquids leading to more crispiness.
I prefer starch to flour in my wings. Most starches are gluten-free which is a plus when it comes to texture/crunchability. 
Taste and adjust the sauce as you need to. If it’s too lemony for you, add a lil more honey.
I like to allow my wings/chicken to air dry in the fridge after dredging. The 30 minutes allows for a better more uniform coating as essentially the breading becomes one with the chicken.
Don’t skip the double fry. Don’t worry it doesn’t add much time and the results payout big. You end up with moist wings with an extra crispy exterior.

Nutrition

Calories: 655kcal | Carbohydrates: 74g | Protein: 29g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 1007mg | Potassium: 1075mg | Fiber: 6g | Sugar: 6g | Vitamin A: 180IU | Vitamin C: 25mg | Calcium: 88mg | Iron: 3mg
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Recipe Rating




Chandice Probst

Sunday 21st of March 2021

Wow such flavorful chicken! Love the fresh taste of the lemon too. Thank you so much!

Chandice Probst

Sunday 21st of March 2021

WOW! These are so flavorful! The lemon cuts with the meat to make them so fresh, thank you!

Eva

Sunday 21st of March 2021

My husband will love these, thank you for the useful tips on how to attain the perfect crisp with vodka and starch!

Alex

Saturday 20th of March 2021

I don't think I've ever seen such crispy wings! And I love the addition of honey. Wings with honey are just plain more delicious.

Erin

Saturday 20th of March 2021

Those are awesome tips with the vodka and air drying! I so need to try that next time. Lemon pepper is such a great combination. I need to give these a go soon!