Tuesday 14 April 2020

Lemon Pepper Chicken Wings

These Lemon Pepper Chicken wings are mouth-wateringly sensational and jam-packed with flavour.

An important part for me to stay sane and get through this pandemic is by organising my days, be it homeschooling times, activities to do with Leanora and gardening, but most importantly lunch and dinner prep. We are all cooking a lot more, personally I think it’s great, my waist may not be feeling it, but we slot in our daily work out with Joe Wicks, so I don’t feel as guilty about all the bread and cake we’ve been making and I’ve been eating.

I’ve been craving for KFC, fried chicken is literally my thing, not all the time but I mean I’m more than happy to smash through a 15 box with Leanora. So as no KFC is open, I decided to bring some tied chicken to me. I wanted something fresh, fried chicken can be a bit heavy at times, so I decided why not cut through it with a bit of lemon. Never had we had it this way before, so with Leanora out in the garden playing and wanting to make one of our favourite dishes I decided to get to it.

I made these wings in advance from the night before, all set for frying the next day. If you can, always try to season your meat the night before, or if you can’t wait at least give the seasoning 30 minutes to an hour to marinade and absorb all that great flavour

Armed with a few fresh lemons, some oil for frying I got to making these Spring fresh crispy chicken wings. 

1kg of chicken wings ( cut into wings and drummettes)
Zest of 3 Lemons
Juice of 1/2 lemons
3 tsp of crack black pepper
1/4 tsp Salt
2 cups of oil for frying
1 cup of flour

1.  In a mixing bowl, combine chicken wings with the zest of 2 lemon, 2 tsp of black pepper and toss well. Set aside in the fridge over night, or leave for 30 minutes - 1hour for the marinade to blend. Once ready to fry take out of the fridge and leave for 20 minutes to take the chill off.

2.  Pour enough oil to fry the chicken wings, I use a heavy dutch pan to fry.  Heat oil up to 375F if you don’t have a thermometer, just drop in a small piece of bread or fresh herb, if it starts to fry and rises, you are good to go).

3. Get another mixing bowl or shallow dish, add the flour, 1 zest of lemon, 1 tsp of black pepper 1/2 tsp of salt.
4. Once the chill has come off from your wings and you are ready to fry, coat your seasoned chicken wings in the seasoned flour and add to your pot of hot oil. Do this in batches as to not over crowd the pot.
5. Fry for 3 - 4 minutes on each sides, once done place on a cooling rack or on a clean plate, lined with kitchen paper to soak up any excess oil.

Serve up with some salad, fresh green beans or some fluffy rice and enjoy!

If you make this dish, let me know what you think in the comments or below or share your snap with me over on Instagram.

If you are looking for other recipe ideas, check out my recipes section. 



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