Time to try something different? Give these legendary lemonade chicken wings a try. Freshly squeezed lemon juice and hot sauce brine, combined buttermilk brine, followed by a light batter, make these the tastiest wings you will ever eat.
Ingredients
- 12 wings
- ½ cup 125 ml freshly squeezed lemon juice
- ½ cup hot sauce
- ¼ cup plus 2 tablespoons kosher salt
- 2 tablespoons granulated garlic
- 2 tablespoons granulated sugar
- 2 tablespoons onion powder
- 1 ½ teaspoon ground cumin
- 4 cups|buttermilk
- 1 cup all-purpose flour
- ¼ cup cornmeal
- 2 ¼ teaspoons baking powder
- 2 ¼ teaspoons cornstarch
Instructions
- Combine the lemon juice, hot sauce, ¼ cup salt, the granulated garlic, 1 tablespoon sugar, the onion powder, cumin, and 1 quart water in a large bowl. Whisk together until combined. Add the chicken and refrigerate for 1 hour.
- Transfer the chicken to a clean bowl and cover with buttermilk and refrigerate for another hour.
- In a baking dish, combine the flour, cornmeal, baking powder, and cornstarch.
- Heat 2-inches oil in a large heavy-bottomed saucepan until a deep-fry thermometer reads 325°F. Remove the chicken from the buttermilk and dredge in the dry mix. Let sit for 10 minutes on a rack fitted over a baking sheet.
- Meanwhile, mix the remaining 2 tablespoons salt and the sugar together in a small bowl. Zest in the lemon and set aside until ready to use.
- Working in batches, fry the chicken until cooked through and crisp, or until a thermometer inserted into the thickest part reads 165°F, 10 to 12 minutes. Transfer to a paper towel-lined baking sheet and sprinkle with the lemon pepper seasoning, then serve.
canola oil, for frying
1 lemon
