Lemon Pepper Chicken Wings

Total Time:
30 min
10 min
20 min

6 to 8 servings

  • Wings:
  • Canola oil, for frying
  • 36 chicken drumettes
  • Salt and freshly ground black pepper
  • Seasoning salt
  • 2 tablespoons chopped fresh parsley leaves
  • 2 cups yellow mustard
  • 3 cups all-purpose flour
  • 2 lemons, juiced
  • Lemon-pepper seasoning
  • Lemon Aioli Dipping Sauce:
  • 1 (30-ounce) jar mayonnaise
  • 1 lemon, zested and juiced
  • Salt and freshly ground black pepper

Fill a large, heavy-bottomed pot halfway with oil and preheat the oil to 350 degrees F.

Wings: Season the chicken with salt, pepper and seasoning salt, to taste. Sprinkle with fresh parsley and coat the chicken completely with yellow mustard. Toss the chicken in the flour until completely covered. Add the drumettes to the oil, in 2 batches, and fry until cooked through and they start to float, about 10 minutes.

Add the lemon juice to a large bowl. Carefully remove the chicken pieces from the oil and toss in the lemon juice, then sprinkle with lemon pepper seasoning. Transfer the drumettes to a serving dish and serve with the dipping sauce.

Dipping sauce: Mix the mayonnaise, lemon juice and lemon zest in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to use.

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

View All

More Recipes and Ideas
Loading review filters...

    13 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    I love these wings!!! Before I cooked I read all the other reviews. A lot of people mentioned about the skin coming off and it separating and that once it was dipped in the lemon juice it was soggy well I made sure I deep fried the chicken hard and I cooked it a little longer than usual so the crust was crunchy so it wouldn't fall apart and I sprayed my chicken with the lemon juice i put it in one of those spritzer dressing bottle so it would be a mist and sprinkled lemon pepper on afterwards and no soggy and it didn't separate. the mist will soften it up some but it still had a crunch to it.
    two words..... DA BOMB!!!!
    I love this recipe the only difference I made is I oven fried them on 425 for about an hour. Every time I make them they are a big hit!!!
    i tried it this way because of your comment. I'm vegetarian and made them for my roommate and son and they RAVED about them! thanks!
    Quick, easy and delicious. I will be making these tasty wings on football Sundays for years to come.
    this were delicious! and very simple to make.
    I cooked this tonight and it was so easy to make. Very delicious!
    These were the favorite kind of wings that I made for our New Year's Eve dinner! I didn't fix enough so I was told to make them again sometime and only make this kind! They are good even without the extra lemon juice sprinkled on them after they were fried. I will definitely make them again soon!
    easy& so good! we had a great family dinner,
    This recipe was perfect!
    i love lemmon pepper wings they are so good!!!!!lol
    I give this a 4 for originality and a 3 for taste. The coating was very light and airy, with a good crispyness. But a dunk in the lemon juice turned the crispy into soggy. Probably be better if the juice was just sprinkled on. I didn't even make the aioli; it didn't interest me. All in all, a pretty decent wing.
    I decided to try this recipe last night, but put a small twist to it. I baked the wings instead of frying them. I read the other review about having the issue with the batter sticking, so I changed it up slightly. First I rubbed the wings with the yellow mustard, seasoned as directed, then lightly floured them making sure to shake off the excess, and sprayed the top lightly with olive flavored Pam. I baked at 400 degrees for 45 minutes, and onceI removed the wings from the oven, I squeezed fresh lemon juice over them, and followed with the lemon pepper. They were WONDERFUL!!! Was not really thrilled with the mayonaise aioli, thought it tasted to much like mayonaise, and was to heavy. I will make the wings again, best wings I've ever had. Would probably make good tenders as well.
    I tried this last night for dinner....they looked so good on the show. The breading is very sticky and falls off when you fry the wings in the canola oil. However, once the wings were done the flavor was outstanding. If making this recipe, I would find a way to make the breading work in your favor. There were big globs of it in the oil....not to mention the fact that it pulled the chicken skin off which is the best part in my book.
     I made the lemon Aioli to go with it which was FABULOUS. It could be used on other dishes as well. All in all, I would make it again though.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Summer Parties