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Herb-Crusted Lemon Pepper Chicken Wings Recipe

Herb-Crusted Lemon Pepper Chicken Wings recipe


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!


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


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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