Buttermilk soaked lemon pepper wings dredged in pepper mix, fried and then tossed with some lemon butter is like a triple whammy of tastes. What makes it even more flavorful is the fact that those wings were marinating in buttermilk for 48 hours. Yes that is a thing and it is entirely safe to do so. The enzymes in the buttermilk tenderizes the chicken wings and makes them soft, succulent and juicy. Both the butter and the buttermilk in this recipe was homemade so do you get extra brownie points for that? I’m not sure, but you are allowed to feel just a tad bit smug if you may. Take these wings to parties, barbecues or to your neighbor’s next gathering @sarchakra
COOK TIME: 30 mins
PREP TIME: 10 mins and overnight or 48 hours
- Chicken wings 6 (with drummettes and flaps) *
- AP flour 1 cup
- Salt to taste
- Buttermilk 2 cups
- Pepper 1 tbsp
- Crisco for frying
- Lemon pepper seasoning 1 tbsp
- Butter 5 tbsp
- Parsley 3 tbsp, finely chopped
- Dip chicken wings in buttermilk and marinate overnight.
- Season AP flour with salt and pepper.
- Shake out the buttermilk and roll wings in seasoned flour mix.
- Heat crisco and fry in medium heat for 14 mins or so turning midway to cook the wings till they turn crispy golden. Use a candy thermometer to check that the oil is at 350º F. Use tongs to remove the wings when they are done. Transfer them to a plate with some paper towel to drain the oil.
- In a microwaveable bowl melt butter for 20 seconds. Add the lemon pepper seasoning. Toss the fried wings in lemon pepper and butter seasoning till well coated.
- Serve with chopped parsley.
I have left the wings with the drummettes and flaps but you can go ahead and cut them up if that is what you prefer.
I usually use 2 tongs to fry meat. One pair of tongs I use till the meat is nearly fried and then I switch to the next tong. So the first tongs I use to transfer and flip the raw meat when the meat is just starting off to be cooked. That way there is no possibility of contamination.