Crispy Lemon Garlic Butter Wings

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We are a chicken wing family! Some of my favorite wings to make for the crew are my crispy lemon garlic butter wings. With every bite you get lemon, garlic butter and crunch. These wings are easier to achieve than they look.

3 PERFECT FLAVORS

Lemon, Garlic and Butter are the star flavors in this recipe. These flavors are sour, spicy and savory, which is a great combination. Let’s get a little messy. Plus you learn to make clarified butter that you’ll change your butter game forever! There are no complaints when wings are on the table.

FACTS ABOUT THE FLAVORS; LEMON, GARLIC, BUTTER

• Lemon; a great accompaniment to sauces. Using lemon instead of salt is a great substitution. It also helps aid in the digestion of fried foods. 
• Garlic; garlic has a nutty spicy taste. The aroma alone will have you attracted to any dish. Garlic also provides better heart health.
• Butter; Butter has a rich and savory taste.
• Clarified Butter; removing the milk fats/solids that are in butter, leaving you with a nuttier and rich flavor of butter.

STEPS FOR CRISPY LEMON GARLIC BUTTER WINGS

1. Start by heating your canola oil in a Dutch oven for stockpot. Make sure you use a thermometer to keep the temperature at 335° f. for frying.
2. While your oil is heating. Place your trimmed chicken wings in a bowl and season with your lemon pepper seasoning. Make sure All wings are well coated with the seasoning.
3. Place your flour in a plastic bag and season with one tablespoon of lemon pepper seasoning and mix.
4. Add half of the chicken wings to the flour mixture. Twist the bag and shake your chicken so that it gets all the way coated in flour.
5. Once your canola oil is ready, slowly add in 6 to 8 pieces of chicken. Make sure not to overcrowd the pot to keep an even cooking temperature. Cook wings for 8 to 12 minutes. Internal temperature should reach 165° f. Repeat until all wings are fried.
6. Once wings are done, place them on a baking rack with a paper towel underneath for a few minutes.

STEPS FOR CLAIRFIED BUTTER

1. In a saucepan on medium heat, add butter. Melt your butter until it starts bubbling.
2. Once bubbles appear take a wire mesh sifter to remove foam from the top of the butter. You can also do this by using a spoon. **You will notice that the butter underneath the foam is clear with only a yellow coloring.
3. Put the clear yellow butter into a separate dish leaving the milk solids on the bottom of the saucepan. That is your clarified butter.
4. To the clarified butter add crushed garlic and two whole juiced lemons.
5. Mix together and set aside until you’re ready to drizzle over your chicken wings.

TIPS FOR SUCCESS

• Put a timer on your wings so that you do not undercook or overcook them.
• Add lemon and garlic if you love these flavors.
• Add the clarified butter mixture to wings while wings are still hot.
• Crispy lemon garlic butter wings can be made with less butter and more lemon and garlic.

FAQ’S ABOUT CHICKEN WINGS

OTHER RECIPIES YOU MIGHT LIKE

• Honey Brown Chicken
• Garlic Ranch Chicken Thighs
• Bacon and Basil Pesto Rigatoni

Crispy Lemon Garlic Butter Wings

We are a chicken wing family! Some of my favorite wings to make for the crew are my crispy lemon garlic butter chicken wings. With every bite you get lemon, garlic butter and crunch! These wings are easier to achieve than they look.

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine American

Servings 6

Calories 1285 kcal

Equipment

• Dutch Oven or Stockpot
• Sauce Pan

Ingredients

  

1x2x3x

• 2 lbs. Chicken wings cut into 3 parts
• 2 c. Flour
• 2 tbsp. Lemon pepper seasoning
• 1 tbsp. Lemon pepper seasoning
• 1 c. Salted Butter
• 5 cloves garlic crushed
• 4 fresh Lemons
• 1 pint canola oil

Instructions

 

• Start by heating your canola oil in a Dutch oven for stockpot. Make sure you use a thermometer to keep the temperature at 335° f. for frying.
• While your oil is heating. Place your trimmed chicken wings in a bowl and season with your two tbsp. lemon pepper seasoning. Make sure All wings are well coated with the seasoning.
• Place your flour in a plastic bag and season with one tablespoon of lemon pepper seasoning and mix.
• Add half of the chicken wings to the flour mixture. Twist the bag and shake your chicken so that it gets all the way coated in flour.
• Once your canola oil is ready, slowly add in 6 to 8 pieces of chicken. Make sure not to overcrowd the pot to keep an even cooking temperature. Cook wings for 8 to 12 minutes. Internal temperature should reach 165° f. Repeat until all wings are fried.
• While your chicken wings are cooking, start the clarified garlic lemon butter mixture.
• In a saucepan on medium heat,add butter. Melt your butter until it starts bubbling.
• Once bubbles appear take a wire mesh sifter to remove foam from the top of the butter. You can also do this by using a spoon. **You will notice that the butter underneath the foam is clear with only a yellow coloring.
• Put the clear yellow butter into a separate dish leaving the milk solids on the bottom of the saucepan. That is your clarified butter.
• To the clarified butter add crushed garlic and two whole juiced lemons.
• Mix together and set aside until you’re ready to drizzle over your chicken wings.
• Once wings are done, place them on a baking rack with a paper towel underneath for a few minutes.
• Place about half of the chicken wings into a bowl and drizzle half of your clarified butter mixture on top. Use a spoon to mix and coat all wings. Repeat until all wings have been coated
• Finish by squeezing more fresh lemon on top.
• Enjoy immediately!

Notes

Make sure to use a thermometer and timer when cooking chicken wings.
Add clarified butter mixture when wings are still hot.

Nutrition

Serving: 4gCalories: 1285kcalCarbohydrates: 65gProtein: 9gFat: 112gSaturated Fat: 26gPolyunsaturated Fat: 24gMonounsaturated Fat: 58gTrans Fat: 2gCholesterol: 85mgSodium: 257mgPotassium: 192mgFiber: 4gSugar: 1gVitamin A: 1026IUCalcium: 54mgIron: 4mg

Keyword Meat, Sauce

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