Lemon Pepper Wet
Directions
- 1Cut the chicken wings into three parts.
- 2Cut the chicken wings into three parts.
- 3Cut the chicken wings into three parts.
- 4In a bowl, combine the chicken wings with 1 teaspoon of baking powder and 1 teaspoon of kosher salt.
- 5In a bowl, combine the chicken wings with 1 teaspoon of baking powder and 1 teaspoon of kosher salt.
- 6In a bowl, combine the chicken wings with 1 teaspoon of baking powder and 1 teaspoon of kosher salt.
- 7Grate zest from 3 lemons and bake on parchment paper at the lowest setting for 45-70 minutes until completely dried out.
- 8Grate zest from 3 lemons and bake on parchment paper at the lowest setting for 45-70 minutes until completely dried out.
- 9Grate zest from 3 lemons and bake on parchment paper at the lowest setting for 45-70 minutes until completely dried out.
- 10Use a food processor to grind the lemon zest into a powder.
- 11Use a food processor to grind the lemon zest into a powder.
- 12Use a food processor to grind the lemon zest into a powder.
- 13Combine the lemon zest powder with a pinch of garlic powder, a pinch of onion powder, a pinch of sugar, a pinch of celery salt, and a pinch of freshly ground black pepper.
- 14Combine the lemon zest powder with a pinch of garlic powder, a pinch of onion powder, a pinch of sugar, a pinch of celery salt, and a pinch of freshly ground black pepper.
- 15Combine the lemon zest powder with a pinch of garlic powder, a pinch of onion powder, a pinch of sugar, a pinch of celery salt, and a pinch of freshly ground black pepper.
- 16Melt 2 sticks of butter in a pan over medium heat until foam subsides and fats have solidified.
- 17Melt 2 sticks of butter in a pan over medium heat until foam subsides and fats have solidified.
- 18Melt 2 sticks of butter in a pan over medium heat until foam subsides and fats have solidified.
- 19Strain the butter through a fine-mesh sieve and cheesecloth to clarify it.
- 20Strain the butter through a fine-mesh sieve and cheesecloth to clarify it.
- 21Strain the butter through a fine-mesh sieve and cheesecloth to clarify it.
- 22Bake the air-dried wings for 45 minutes at 450°F or fry in oil at 375°F for 10 minutes.
- 23Bake the air-dried wings for 45 minutes at 450°F or fry in oil at 375°F for 10 minutes.
- 24Bake the air-dried wings for 45 minutes at 450°F or fry in oil at 375°F for 10 minutes.
- 25Whisk together 2 parts Frank's RedHot and 1 part melted clarified butter to make a basic Buffalo sauce.
- 26Whisk together 2 parts Frank's RedHot and 1 part melted clarified butter to make a basic Buffalo sauce.
- 27Whisk together 2 parts Frank's RedHot and 1 part melted clarified butter to make a basic Buffalo sauce.
- 28Toss the hot wings with lemon pepper seasoning and Buffalo sauce.
- 29Toss the hot wings with lemon pepper seasoning and Buffalo sauce.
- 30Toss the hot wings with lemon pepper seasoning and Buffalo sauce.
Ingredients
- 1 pound chicken wings
- 1 pound chicken wings
- 1 pound chicken wings
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon kosher salt
- 1 teaspoon kosher salt
- 3 lemons
- 3 lemons
- 3 lemons
- 1 pinch garlic powder
- 1 pinch garlic powder
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch onion powder
- 1 pinch onion powder
- 1 pinch sugar
- 1 pinch sugar
- 1 pinch sugar
- 1 pinch celery salt
- 1 pinch celery salt
- 1 pinch celery salt
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 2 sticks butter
- 2 sticks butter
- 2 sticks butter
- 2 parts Frank's RedHot sauce
- 2 parts Frank's RedHot sauce
- 2 parts Frank's RedHot sauce
- 1 part clarified butter
- 1 part clarified butter
- 1 part clarified butter
- 1 serving blue cheese dressing
- 1 serving blue cheese dressing
- 1 serving blue cheese dressing
Equipment
knifebowlspoongraterbaking sheetparchment paperfood processorhand blenderwhiskdeep fryer