Lemon Pepper Wings from Islas
These must-have game day wings will make you forget all about that takeout menu.
Equipment
- Molcajete y Tejolote optional
- Kitchen Thermometer
- Spider Strainer or Tongs
- Paper Towels or Kitchen Towel
Ingredients
Seasoning
- 2 tablespoon ground ginger
- 2 tablespoon sweet paprika
- 2 tablespoon onion powder
- 2 tablespoon garlic powder
- 2 tablespoon chicken bouillon powder
- 2 tablespoon dried lemon peel or lemongrass
- 2 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon adobo seasoning
- 1 tablespoon dried oregano
- 1 tablespoon sugar
- 2 teaspoon ground annatto achiote
- 2 teaspoon cayenne pepper plus more as needed
- 2 teaspoon black pepper freshly ground
Chicken Wings
- ¾ cup rice flour
- 4 lbs chicken wings tips trimmed
- vegetable oil for frying
- lemon wedges for serving
- hot sauce for serving
Instructions
- Make the Seasoning: Wash your hands with soap and water. Grab your measuring spoons because you're going to need them. If you have spices to grind, grab the molcajete too. Add all of the seasoning ingredients to a medium bowl. Use a fork to combine them. Von recommends transferring the spices to a spice bottle or other shaker, if possible.
- Combine the Rice Flour & Seasoning: Use a kitchen scale to weigh the rice flour in a large bowl. Add 3 tablespoons of the seasoning mixture. Use a fork to combine them.
- Add the Seasoning Mixture to the Wings: Trim the chicken wings as needed, using a knife and a cutting board. Use paper towels to dry them. Place the wings in a large bowl. Sprinkle 2 tablespoon of the seasoning mixture you created in step 1 over the wings.
- Prepare the Wok: Add enough oil to the wok to fry the lemon pepper wings, at least 3 inches (7.5 cm) worth. Turn the stove on medium-high heat. Use a kitchen thermometer to check that the oil reaches 375 degrees Fahrenheit or 190 degrees Celsius.
- Fry the Wings: Add some paper towels or a clean kitchen towel to a baking sheet. Working in batches, dredge some of the chicken wings in the seasoned rice flour made in step 2. Be sure to coat evenly. Transfer the wings to the wok, making sure not to crowd them. Wash your hands. Cook the lemon pepper wings for 8 to 10 minutes, or until golden brown. Use the spider strainer or tongs to transfer the wings to the lined baking sheet. Repeat for the remaining wings.
- Fry Them Again: These wings are double-fried so you know what you gotta do. Return the wings to the wok in batches and cook for 5 to 7 minutes, or until deeply golden brown and crispy. The internal temperature of the wings should reach 165 degrees Fahrenheit or 74 degrees Celsius. Transfer the wings to the baking sheet and repeat for the remaining wings.
- Sprinkle The Lemon Pepper Wings with More Seasoning: Once all those lovely lemon pepper wings have been double-fried, transfer them to a clean bowl. Sprinkle more of the seasoning on top. Von recommends tossing the wings in ¼ cup of the seasoning and then adding another ¼ cup. If you want a less intense flavor, use less seasoning.
- Serve with Lemon Wedges & Hot Sauce: Serve with lemon wedges and hot sauce.
Notes
- Store the leftover seasoning in an airtight container
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Wings should be cooked to an internal temperature of 165°F (74°C)
- Don't leave food sitting out at room temperature for extended periods
- Use oils with high smoking point to avoid harmful compounds
- Never leave cooking food unattended
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/lemon-pepper-wings
Nutrition
Calories: 294kcalCarbohydrates: 17gProtein: 20gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 76mgSodium: 1710mgPotassium: 289mgFiber: 2gSugar: 2gVitamin A: 1356IUVitamin C: 1mgCalcium: 39mgIron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
