Lemon Garlic Fried Chicken Wings Recipe
Ingredients:
For the Chicken Wings:
- 10-12 chicken wings (flats and drums)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon cayenne pepper (optional, for heat)
- 2 eggs
- ½ cup buttermilk
- Vegetable oil for frying (about 3 cups, or enough to submerge wings)
For the Lemon Garlic Sauce:
- 4 cloves garlic (minced)
- 1 tablespoon olive oil
- ¼ cup unsalted butter
- Zest of 1 lemon
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons honey
- 1 teaspoon fresh thyme or rosemary (optional, for flavor)
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions:
- Pat the chicken wings dry with paper towels. This helps to ensure they get crispy when frying.
- If you prefer, you can separate the wings into flats and drums, but that’s optional.
1. Prep the Chicken Wings:
2. Coating the Wings:
- In a large mixing bowl, whisk together flour, baking powder, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
- In another bowl, whisk the eggs and buttermilk together until well combined.
- Dip each wing into the egg mixture, coating it thoroughly, and then dredge it in the flour mixture. Make sure the wings are well-coated on all sides. You can double dip them (egg, flour, egg, flour) for an extra crispy texture if desired.
- Set the coated wings aside on a plate or baking sheet while you heat the oil.
3. Frying the Wings:
- In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. The oil should reach around 350°F (175°C).
- Once the oil is hot, carefully add the wings in batches, making sure not to overcrowd the pan. Fry the wings for about 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Remove the wings and place them on a plate lined with paper towels to drain excess oil.
4. Make the Lemon Garlic Sauce:
- While the wings are frying, heat the olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant (be careful not to burn it).
- Add the butter, lemon zest, lemon juice, and honey to the pan. Stir until the butter has melted and everything is well combined.
- Season with salt and pepper to taste. If using, add thyme or rosemary for an herby flavor. Let the sauce simmer for 2-3 minutes, then remove from heat.
5. Toss the Wings:
- Once the wings are fried and crispy, transfer them to a large bowl. Pour the lemon garlic sauce over the wings and toss to coat them evenly.
6. Serve:
- Garnish the wings with freshly chopped parsley if desired.
- Serve immediately with extra lemon wedges or your favorite dipping sauce (like ranch or blue cheese).
For extra crunch, you can refrigerate the wings for 30 minutes after coating them with flour. This helps the breading stick better while frying.
For an added burst of flavor, consider sprinkling some freshly grated Parmesan on top of the wings after tossing them in the sauce..png)
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Dinner Ideas