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
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.
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