Ingredients
- 500 g chicken wings
- 1/2 cup buttermilk
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt (for coating)
- 1/4 cup butter
- 1/4 teaspoon salt (for sauce)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- A pinch of citric acid
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Clean and pat dry chicken wings, then marinate in buttermilk and salt for at least 30 minutes.
- Mix flour, cornstarch, and salt in a bowl.
- Remove wings from marinade and coat evenly in the flour mixture.
- Heat oil in a deep pan over medium-high heat.
- Fry wings in batches for 8–10 minutes until golden and crispy.
- Remove and drain on paper towels.
- In a saucepan, melt butter over low heat.
- Add salt, black pepper, garlic powder, onion powder, citric acid, lemon zest, and lemon juice.
- Stir and simmer briefly to combine flavors.
- Toss fried wings in the warm lemon pepper sauce until evenly coated.
- Serve immediately while hot and crispy.
Notes
- Marinating in buttermilk helps tenderize the chicken.
- Cornstarch ensures extra crispiness.
- Adjust lemon juice and zest for preferred tanginess.
- Add chili powder or cayenne for a spicy version.
- Bake or air fry for a lighter alternative.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven to restore crisp texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: Cafe Style
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 1g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg
