Fried Chicken Wings with Spicy Lemon-Pepper Honey

Ingredients

• 2 lb Chicken wings (Separated into drumettes and wingettes, with the tips removed)
• 1 cup Buttermilk
• 4 dientes Garlic (Finely chopped or grated)
• 2 limones Lemon zest (Finely grated; reserve the lemons, sliced, for the honey as well)
• 1 tsp Dried thyme
• 1 tsp Onion powder
• 1 tsp Celery salt
• 1 tsp Paprika
• 2 tsp Salt (Divided among the marinade, honey, and flour; adjust to taste)
• 2 tsp Black pepper (Some ground for the marinade and some coarsely ground for the honey)
• 2 cup All-purpose flour (For the coating, seasoned with an additional pinch of salt and pepper)
• 1 L Vegetable oil (For deep-frying; not all of it will be absorbed)
• 2 Lemons (Thinly sliced for infusing the honey)
• 1 tsp Red pepper flakes (Adjust according to the desired level of heat)
• 0.5 tsp Cayenne pepper (For the spicy honey)
• 1 cup Honey (Use a generous amount to coat the wings)

Steps

1. 1

   Place the chicken wings in a large bowl. Add the garlic, lemon zest, thyme, onion powder, celery salt, paprika, salt, black pepper, and buttermilk.

2. 2

   Mix thoroughly until each piece is coated with the marinade. Cover the bowl and refrigerate for at least 1 hour; if possible, marinate for several hours so the chicken absorbs more flavor.

3. 3

   While the chicken marinates, prepare the honey. Place the lemon slices, salt, coarsely ground black pepper, red pepper flakes, lemon zest, garlic, and cayenne pepper in a small saucepan.

4. 4

   Pour the honey over the ingredients in the saucepan. Heat over low heat for 5 to 8 minutes, without allowing it to boil vigorously, until the honey is warm and fragrant. Remove from the heat and let it stand so the flavors can intensify.

5. 5

   Place the flour in a wide bowl and season it with a little salt and pepper. Drain the wings slightly, without completely removing the marinade clinging to them.

6. 6

   Dredge each wing in the seasoned flour and press gently so the coating covers every nook and cranny. Shake off the excess and place the pieces on a rack or clean tray.

7. 7

   Heat the vegetable oil in a deep pot or deep fryer to approximately 175 °C / 350 °F. Do not fill the pot more than halfway, and work in batches to prevent the temperature from dropping too much.

8. 8

   Fry the wings in batches for 8 to 10 minutes, turning them occasionally, until golden, crispy, and fully cooked. The center should reach 74 °C / 165 °F.

9. 9

   Remove the wings from the oil and drain them on a rack set over a tray. Let them rest for 1 or 2 minutes so they retain their crisp exterior.

10. 10

    Strain the honey if you wish to remove the lemon slices and aromatics, or leave them in for a more rustic presentation. Pour the lemon-pepper honey over the hot wings and toss until evenly coated.

11. 11

    Serve immediately, while the wings are crispy and the honey is glossy and warm.

Notes

The transcription does not provide exact quantities; the amounts listed are practical estimates for 4 servings. For a crispier coating, keep the oil near 175 °C / 350 °F and do not overcrowd the pot. The honey can be prepared in advance and refrigerated for up to 1 week; warm it gently before using.

Nutrition per serving

• main course
• appetizer
• chicken wings
• fried
• spicy
• sweet and sour
• dinner
• sharing