Friday, March 9, 2018

Lemon Pepper Chicken Wings

Lemon Pepper Chicken Wings
Lemon Pepper Chicken Wings

I always make sure to brine my wings at least the night before (6 hours the least).  The brine without the sugar makes a salty product.  There is nothing more wonderful than biting into a chicken wing that has been tossed in Lemon Pepper and breaking through its crispy breaded exterior into a nicely salted moist wing.  Then washing it all away with a hoppy but crisp 805.  This is a basic brine ratio.  Please use according to however much you need, to get make sure your wings are completely submerged. 


Brine Recipe

2 Gallons Water
2 Cups Salt
1 3/4 Cup White Granulated Sugar 
8 ea. Black Peppercorns
3 ea. Bay Leaves
2 pound Chicken Wings 

2 Cup Corn Starch 

TT Lemon Pepper


1. Heat up Water, Sugar, Salt and bring to a boil and reduce to a medium simmer until all of the Salt and Sugar have completely dissolved.  Turn the fire off and add Pepper corns and Bay Leaves and allow to steep in Brine.  Cool to room temperature and pour over chicken wings ensuring that everything has been submerged.  Leave wings in solution for at least up to 6 hours or overnight. 

2.  Drain Wings and allow to air dry for 5 minutes.  Heat up your deep fryer or heat up 3 inches of frying oil to 325°F.

3.  Dip Wings in Cornstarch making sure they are completely covered.  Gently drop the Wings in oil (No Splashing) and allow to cook till wings reach an internal temperature of 180°F or until golden brown.

4. In a separate pan or bowl toss in Lemon Pepper Seasoning evenly coating the wings. Serve and enjoy responsibly.