Salt ' N ' Pepper Wings Recipe
crisp, golden fried chicken wings seasoned with sea salt, lemon pepper, and garlic, finished with scallions and chilies for a subtle kick
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Ingredients
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Chicken & Marinade
Coating & Frying
Finishing & Garnish
Method
Chicken & Marinade
Prep wings
Pat the wings thoroughly dry with paper towels. Removing surface moisture helps create a crisp crust.
Marinate briefly
In a large bowl, combine kosher salt, freshly ground black pepper, granulated garlic, lemon zest, lemon juice, and 1 tsp neutral oil. Toss the wings to coat evenly. Let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours). The brief acid and salt contact seasons the meat without making it mushy.
Coating & Frying
Make the dry mix
In a shallow bowl or rimmed plate, whisk together all-purpose flour, cornstarch, baking powder, 1 tsp sea salt, 1 tsp lemon pepper seasoning and 1/4 tsp white or black pepper until homogenous.
Heat oil
Pour neutral frying oil into a deep heavy pot or Dutch oven to a depth of 2–3 inches (about 1 L). Heat over medium-high heat until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the flour mix — it should sizzle immediately and brown slowly.
Coat wings
Working in a single layer, dredge each wing in the flour mixture, pressing lightly so the coating adheres. Shake off excess. For extra-crisp finish, let coated wings rest on a wire rack for 5–10 minutes to set the crust before frying.
Fry in batches
Fry wings in batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F (160–175°C); adjust heat as needed. Remove wings with a slotted spoon or spider and drain on a wire rack set over a sheet pan to keep crisp (not on paper directly).
Optional second fry
For extra-crispy wings, after all batches are done, increase oil to 375°F (190°C) and flash-fry each batch for 45–60 seconds until deeply golden. Drain again on the wire rack.
Finishing & Garnish
Toss with butter and season
If using, melt 1 tablespoon unsalted butter and lightly toss the hot wings in a large bowl with the butter to add sheen and carry the finishing seasonings. Sprinkle the 1/2 tsp coarse sea salt and an additional 1/2 tsp freshly ground lemon pepper over the wings; toss gently to distribute.
Add aromatics
Scatter the thinly sliced scallions and sliced red chiles over the wings, tossing briefly so the heat from the wings slightly softens the aromatics but keeps them bright.