While living in Atlanta I was put on to a wing spot called Wingstop. They served all kinds of flavored chicken wings. There was one flavor that we Atlantans went crazy over, "Lemon Pepper." It's something about the tangy lemon mixed with they peppery kick that sent us driving back for more--especially after our 1AM adventures downtown Peachtree Street but I digress.
Although they have Wingstop's in LA, it's just not the same. Therefore, the last two years I've been making my own and they are a hit!
Oh and if you're looking for baked wings, no ma'am, we proudly fry these babes but because I'm such a sweetheart, I did give you a baked option too.
Scroll on down and get you some, baby!
WINGSTOP STYLE LEMON PEPPER WINGS
- 12 wings (6 flats and 6 drumsticks)
- 2 cups canola oil
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons lemon pepper seasoning (yellow not beige color)
- dash cayenne or red pepper
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry the chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Pat dry the excess oil with paper towel.
- Stir olive oil, cayenne and lemon pepper together in a bowl.
- Toss hot wings in bowl or ziploc bag with lemon pepper mixture to coat.
***Healthier Alternative*** Place wings on a rack on a cookie sheet in oven and bake 400°F for 40 to 45 minutes. When chicken is crispy and golden brown
Remember, recipes aren't set in stone (well, not savory recipes) if you want to add more lemon pepper seasoning, do it! That's how we get down in my house. Do your own thing and enjoy.