Ingredients
Wings:
1kg Chicken Wings
1 tbsp Baking Powder
1-2 tbsp Cornflour
1 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
Lemon Pepper Sauce:
40g Butter
1 tsp Coarse Black Pepper
½ tsp Garlic Powder
½ tsp Salt
Zest of 1 Lemon
Juice of 1 Fresh Lemon
Equipment
Knife
Mixing Bowl
Baking Tray
Deep Fryer
Microplane
Spatula
Preparation
1. Pat dry the wings
Pat the wings thoroughly with kitchen roll until the surface feels as dry as possible.
Why? Removing excess moisture helps the skin dry out properly in the fridge and gives the wings a crispier finish.
2. Dry brine the wings
Add the wings, salt, and baking powder to a bowl and mix thoroughly until evenly coated.
Place the wings on a tray, uncovered in the fridge for at least 1 hour, or ideally overnight.
Why? The baking powder raises the pH of the skin, helping it crisp up during frying while also slightly tenderising the surface of the wings. The salt dry brines the wings by drawing out moisture, which is then reabsorbed for better seasoning and juiciness.
3. Season the wings
Remove the wings from the fridge and add the cornflour, black pepper, and garlic powder. Mix until the wings are lightly coated.
4. Double fry the wings
Heat oil to 160°C and fry the wings for 8 minutes.
Remove and rest for 3–5 minutes.
Increase the oil temperature to 190°C and fry again for 2–3 minutes until golden and crispy.
Why? Double frying helps render the fat and creates a crispier skin.
5. Make the lemon pepper sauce
Melt the butter gently over a low heat.
Add the coarse black pepper, fine black pepper, garlic powder, salt, and lemon zest. Mix thoroughly.
Finish with a small squeeze of lemon juice and the honey if using.
6. Toss and serve
Add the hot wings to a bowl and pour over the lemon pepper sauce.
Toss thoroughly until evenly coated.
Finish with extra black pepper and lemon zest if desired. Serve hot.
