True Lemon Pepper Wings

Ingredients

• Brine (Optional but Recommended)

  • 5 cups water
  • 5 cloves garlic, smashed (or 1 tablespoon minced)
  • 3 tablespoons kosher salt
  • 1/4 cup fish sauce (optional for extra flavor)
  • 3 tablespoons True Lemon Pepper Seasoning

• Wings

  • 2–2.5 pounds chicken wing sections (whole wings split into flats and drumettes, or purchase pre-cut)

• Seasoning + Dredge

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon baking powder (optional, helps crispiness if baking)
  • 2 tablespoons True Lemon Pepper Seasoning
  • For an extra zing: add 2 packets of True Lemon

• Lemon Pepper Butter Sauce (optional)

  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 cup your favorite hot sauce (e.g., for a buffalo wings style)
  • 1 tablespoon True Lemon Pepper Seasoning (plus a pinch of garlic powder or onion powder if you like)
  • 1 tablespoon cornstarch + 1 tablespoon cold water (small bowl to make a slurry)
  • Optional Sweetness: 1–2 teaspoons honey or sugar to balance tang and spice

• For Serving:

  • Lemon wedges or a sprinkle of True Lemon
  • Ranch dressing or blue cheese dip
  • Paper towel for draining
  • Wire rack if you’re baking or resting fried wings

Directions

1. Brine Your Wings (Optional) 1. In a large bowl or container, combine 5 cups water, garlic, 3 tablespoons kosher salt, fish sauce, and 1 tbsp True Lemon Pepper Seasoning. 2. Add your chicken wing pieces, ensuring they’re fully submerged. 3. Cover and refrigerate for 4 hours or overnight. 4. Remove wings from the brine and pat them very dry with a paper towel—this step helps achieve crispy chicken wings.
2. Prep the Seasoning & Dredge 1. In a large mixing bowl, whisk together flour, cornstarch, baking powder (if using), and 2 tablespoons lemon pepper seasoning. 2. Coat the dried wings in the flour-cornstarch mixture. Press lightly to ensure it adheres. 3. Let the dredged wings rest on a wire rack (or baking sheet lined with parchment paper) for about 10–15 minutes to allow the coating to set.
3. Choose Your Cooking Method A. Deep Frying (Traditional) 1. Heat oil in a deep fryer or heavy-bottomed pot to 350ºF. 2. Fry wings in small batches for 7–10 minutes or until golden brown and cooked to an internal temp of 165ºF. 3. Transfer to a wire rack or paper towel–lined plate to drain excess oil. B. Baking in the Oven 1. Preheat your oven to 400 degrees F. 2. Place dredged wings on a baking sheet lined with parchment paper or a wire rack set over a baking sheet. 3. Lightly spray or brush with olive oil. • 1 tablespoon cornstarch + 1 tablespoon cold water (small bowl to make a slurry) • Optional Sweetness: 1–2 teaspoons honey or sugar to balance tang and spice For Serving: • Lemon wedges or a sprinkle of True Lemon • Ranch dressing or blue cheese dip • Paper towel for draining • Wire rack if you’re baking or resting fried wings 4. Bake for 20–25 minutes, turning halfway, until the internal temperature reaches 165 degrees F and the skin is crisp. C. Air Fryer Method 1. Preheat your air fryer to 380ºF. 2. Lightly spray your air fryer basket with cooking spray or brush with olive oil. 3. Place wings in a single layer (work in batches if needed) and cook for 20–22 minutes, flipping halfway. 4. For extra crispiness, increase temperature to 400 degrees F for the last 3–5 minutes, until the internal temperature is at least 165 degrees F.