No need for wing sauce. These are already plenty hot.
Ingredients
- 12 whole chicken wings, tips removed and cut in half
- 1½ tbsp cayenne pepper
- 2 tbsp lemon pepper
- ½ tbsp black pepper
- ½ tbsp salt
- 1 tbsp smoked paprika
- 1 egg, beaten
- 2 tbsp finely grated lemon zest
- Cornmeal, as needed, for dredging
- Vegetable oil for deep frying
Procedure
- Combine all seasonings except lemon zest and then sprinkle over chicken. Refrigerate for at least 1 hour.
- Combine egg and lemon zest in a pie plate and place cornmeal in another pie plate.
- Heat oil to 350°F.
- Dip chicken into egg mixture and then dredge in cornmeal.
- Fry in batches for 11–12 minutes. Drain on a rack. Please don’t use paper towels unless you want greasy chicken.
- Sprinkle with red pepper flake for hotter wings, but this is completely optional. Serve.