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Herb-Crusted Lemon Pepper Chicken Wings Recipe

Name: Herb-Crusted Lemon Pepper Chicken Wings
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4
Ingredients: Vegetable oil, for deep frying; 1 kg chicken wings; 60 g grated Parmesan cheese; 250 ml buttermilk; 2 tsp lemon pepper seasoning; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 150 g all-purpose flour; 150 g potato starch; 200 g unsalted butter; 4 cloves garlic, minced; Juice of 1 lemon; 30 g fresh parsley, chopped; 20 g fresh dill, chopped

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These chicken wings are coated in a mix of herbs and lemon pepper, then fried until crispy. They're tossed in a lemony butter sauce and topped with fresh herbs. It's a yummy snack for parties or game day!

Ingredients

Vegetable oil, for deep frying

1 kg chicken wings

60 g grated Parmesan cheese

250 ml buttermilk

2 tsp lemon pepper seasoning

1 tsp dried basil

1 tsp dried oregano

1 tsp salt

1 tsp black pepper

150 g all-purpose flour

150 g potato starch

200 g unsalted butter

4 cloves garlic, minced

Juice of 1 lemon

30 g fresh parsley, chopped

20 g fresh dill, chopped

Method

In a large bowl, combine buttermilk, 1 tsp lemon pepper seasoning, dried basil, dried oregano, salt, and black pepper. Add chicken wings, mix well, cover, and refrigerate for at least 1 hour, preferably overnight.

In another large bowl, mix together all-purpose flour, potato starch, and the remaining 1 tsp of lemon pepper seasoning.

Heat vegetable oil in a deep fryer or large pot to 170°C.

Remove chicken wings from the buttermilk mixture, allowing excess to drip off. Dredge each wing in the flour mixture, pressing to coat thoroughly.

Fry the chicken wings in batches for 6-8 minutes or until golden and crispy. Drain on paper towels.

For the sauce, melt butter in a saucepan over medium heat. Add minced garlic and cook for 2-3 minutes. Stir in lemon juice and remove from heat.

Toss the fried chicken wings in the lemon butter sauce, then sprinkle with grated Parmesan cheese.

Garnish with chopped parsley and dill before serving.

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