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.
Ingredients
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
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
Directions
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.
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.
Lindsey
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Happy Sunday guys, another day, another week ended with us being in lockdown! How are you, how have you all been doing? This week, I've filled my week with loads of delicious citrus bursting lemons!
Every other day, Leanora and I bake, granted the kitchen looks like a scene from Scarface with flour, all over the place. Baking I our special bonding time when we make something together and share the spoils afterwards not just between us but our family too on Zoom.
Lemon Poppy Seed cake, is an absolute delight and I promise you, it takes no time at all to make super easy, super simple, super tasty too. I am using this time whilst we are on lockdown to make things, that i never used to have the time for before and getting stuff done in and around the house. I am redesigning the garden, I've even made the decision done the reasearch on how to de-weed the garden, and seeding the garden to grow flowers and I am also toying with the idea about putting in a small green house to grow my own fruit and vegetables. My big challenge is, that i am super excited about is laying down fake/astro turf grass all on my own ,with the power of YouTube behind me I doubt I'll bodge it up, but this is me after all, so it will come out 50/50 Haha!
What better way to enjoy the fruits of ones labour is by baking this delicious Lemon poppy-seed Cake that I can sit back and relax and enjoy my hard work in and around the house. I go through a big citrus stage, you may remember a few years back i also went lemon crazy and made lemon curd, lemon pastries literally nonstop for weeks, this time, its with this delightful cake, enjoyed with a cup of tea, or a refreshing elderflower cordial drink.
This cake reminds me of brighter days, when we could venture out, have picnics in the park with friends and family or enjoy a slice of cake between friends whilst sitting outside a bustling café, whilst that does not seem on the cards right now, does not mean i can not still enjoy the simple pleasure of life, all from the comfort of my our own home.
Light, fluffy and moist, that is what this cake is, topped with a delightful lemon icing to round it off, with a night from the poppy seeds. It's a classic this lemon and poppy-seed cake, it will never get old, I should know I've been eating it since a kid, now making my own I, am able to pass it on to my kid.
Look, I am not going to keep going on about how great this cake is! Lets make it and let me show you how tasty this loaf cake is, it's simply to hard to resist and I can guarantee you that this will be on your table on a weekly basis.
Ingredients
- 300g self raising flour
- 1 tsp baking powder
- 185g caster sugar
- 2 tbsp poppy seeds
- 120ml rapeseed/canola oil
- 230ml almond milk
- Juice of 4 lemons
- Zest of 3 lemons (~3 tbsp)
- 1 tsp vanilla essence
Icing
- 170g/3/4 cup icing sugar
- 2 tbsp lemon juice
Ingredients
- Preheat oven to 180C/350F. Line and grease a 9x5" loaf tin.
- Sift flour and baking powder into a bowl. Add the sugar and poppy seeds and mix with a wooden spoon.
- In a separate bowl mix together the oil, milk, lemon juice, lemon
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.
Lindsey
Well hello, lovers, the past few weeks have been mental, but with things finally slowing down and filled with new found inspiration, I decided to get on with making that treat with the lemon curd that I promised you weeks ago. So here it is my new obsession these lemon curd, mascarpone, raspberry tarts, they are super quick and simply delicious summer treat.
I am totally living in a lemon siesta at the moment, from my Instagram page to my lemon curd recipe, for now, these gorgeous little tartlets and take less than 30 minutes to make and in my case share out and gobble too!
Ingredients
1 pack of filo pastry, left to one side so that it adjusts to room temperature 10-15 minutes
150g of Lemon Curd (find here to make your own)
50g of melted butter
15g of mascarpone cheese
150g raspberries (extra for you to eat)
Mint and icing sugar for decoration
Directions
- Preheat your over 180C
- Melt your butter
- Grease your 6 hole cupcake tin
- Take two pieces of your filo pastry, one at a time, brush one sheet after the other with your melted butter.
- Cut your pastry lengths Ways, then into 3 square, large enough to be able to fit into and cover the sides of your cupcake tin.
- Pop your tin into the oven for 6-8 mins or until lightly brown and crisp.
- Remove from the oven and place each filo casing on a cooling rack.
- Mix together your lemons curd and mascarpone.
- Spoon in your delicious lemony mixture and top with raspberries, dust with icing sugar and finish off with a piece of mint each.
Serve with, champagne, flowers and great company and if you are really lucky, a sunshine filled day.
London Mumma xx
Take one great ingredient and you can make wondrous magic with it - Yep that's right, Lemon!
Ever since I was a kid, I loved lemon curd, that sweet lemony jam spread all over a mountain pile of toast every Saturday for breakfast all whilst binge watching cartoons. Now an adult, armed with some basic tools, kettle, pot, glass bowl a few key ingredients and every day could be a Saturday, totes living the dream!
This delightful lemon curd is totally effortless and can go on anything and can be used for a variety of desserts too, which I will make for you soon I promise.
Ingredients
125 grams unsalted butter
Juice and zest of 3 lemons
220 grams of caster sugar
6 egg yolks
Directions
- Boil some water in a pot and place a heat proof glass bowl on top, make sure the bowl does not touch the hot water.
- Melt the butter in the glass bowl, whisk in the lemon juice, zest and sugar.
- Add the egg yolks and whisk until the Lemon curd is smooth. Continue to do so for 15 minutes, taking care not to let the curd boil. The consistency you are after is one the will coat the back of a wooden spoon.
- Remove the curd mixture from heat and pour into your jars and set aside to cool before placing in the fridge. Or if in a plastic container store in the freezer, it will keep for 2 months.
Told you that was easy peasy, lemon squeezy!
The greedy piggy I am, I like to slather this on a nice slice of cake immediately or some toast whilst it's still warm. These lemon treats also make great little gifts to friends and loved ones too.
Will you be trying this Delightful Lemon Curd recipe? I hope you do! Let me know in the comments below. For more tasty recipes, don't for get to sign up or follow me below.
London Mumma xx
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