Lemon Pepper Chicken Wings
The way the wings sizzle in that oil as the skin crisps is a glorious sound. I get full wings and and chop them to the flat, drummette and point or buy already sectioned wingettes.
For these I soaked them in a buttermilk bath for about 12 hrs. Then I rinsed them and thoroughly dried them before I fried them.
Canola oil in a cast iron skillet enough to cover the wings about halfway when submerged.
I like to fry the wings at lower temp around 300 degrees and then a second time at 350 until the skin is crispy.
Drained and then season immediately with your favorite seasoning, lemon pepper for me!
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