Crispy Lemon Pepper Wings with Lemon Pepper Vinaigrette

Forget about all those store bought Lemon pepper wings and try the Spice King Keith Lorren's recipe. Perfectly crispy and perfectly seasoned and paired with a delectable lemon pepper vinaigrette. These Lemon pepper wings are guaranteed to be a crowd hit! This recipe also makes excellent lemon pepper shrimp, lamb and ribs!

 

 

Ingredients

FOR THE WINGS

  • 4 lbs chicken wings, separate the drumette from the wing tips so that each wing yields 2 pieces
  • 4 tbsp Lemon Pepper Seasoning
  • 1 tsp sugar
  • 1/2 tsp chinese salt or accent
  • 2 tsp salt
  • juice of 1 lemon
  • few dashes of Keith Lorren Scotch Bonnet Pepper Sauce
  • 1/8 cup of cornstarch
  • 1 egg

FOR THE BATTER

  • 4 cups cornstarch
  • 3 cups self rising flour

FOR LEMON PEPPER VINAIGRETTE

  • Juice from 4 lemons
  • 1 tsp pure lemon oil
  • 2 tbsp Lemon Pepper Seasoning
  • 1/2 tsp chinese salt/ accent
  • 2 tsp red chilli flakes
  • 2 tsp black pepper
  • 1 tsp salt
  • 1 tsp sugar
  • 4 garlic cloves minced
  • 4 tbsp Mayonnaise
  • 1 tbsp honey
  • 3/4 cups Olive oil
  • 2 teaspoons yellow mustard
  • Few dashes Keith Lorren Scotch Bonnet Pepper Sauce

FOR FRYING

  • Peanut oil
  • 1 tsp pure lemon oil

Directions

  1. Heat oil to 400 degrees.
  2. With a pitch fork, poke holes in wings so that flavor can penetrate skin faster.
  3. Season wings with listed ingredients and mix thoroughly. 
  4. Allow to marinate at least 1 hour.
  5. When its time to fry, mix egg into chicken.
  6. In a large paper bag, mix cornstarch and self rising flour.
  7. Add chicken to bag and shake well.
  8. Remove chicken from flour and place on a rack to air dry for 10 minutes.
  9. Fry chicken in deep heated oil until golden brown and crisp about 15 minutes. 
  10. Do not over crowd the pan while frying.
  11. To make vinaigrette, whisk all ingredients together and pour into a squeeze bottle.
  12. To serve, drizzle plated wings with lemon vinaigrette. 
  13. Garnish with fresh minced parsley.
  14. You will have left over vinaigrette so feel free to double the wing recipe, or use extra as a marinade for fish, lamb or shrimp.