Crickets' lemon pepper wet, the lemon pepper wing phenomenon went absolutely nuts on the mainstream stage.Īnd honestly, I can't blame y'all. I'm talking juicy roast beef sliders, tons of guacamole and salsa with chips.and if it's a real party, there's a newspaper put down covered with a classic garlicky seafood boil.īut when Donald Glover on the Atlanta tv show showcased J.R. In the South, wings are top tier celebration food.Īnd on game day we have a whole spread. When I was 22, my family lived in Atlanta, Georgia, and lemon pepper wings were a well-known local delicacy. A perfect game day appetizer for all wing lovers! These crispy wings are fried with my homemade lemon pepper seasoning blend for seriously tangy flavor and tossed in a tangy, buttery lemon pepper sauce. Some of these bubbles are lucky enough to simultaneously finish cooking and hardening as they form, increasing the skin's surface area and creating the familiar nooks and crannies on a well-fried wing.Make the best lemon pepper wet wings the way I learned to make them in Atlanta. As this happens, it causes small, protein-reinforced bubbles to form. Blistering: As the chicken cooks, small bubbles of air or water trapped in the skin rapidly expand due to the heat.In a pot of oil, this takes about 12 minutes. Browning: The Maillard reaction-the complex series of chemical reactions that create 'brown' flavors and colors-occurs at a heightened rate at higher temperatures.Hot oil also transfers heat much more rapidly than hot air in an oven, causing this dehydration to proceed at an accelerated rate. Frying, which takes place in an environment well above the boiling point of water, accomplishes this rapidly. Before this matrix can crisp, two things must happen: The water must be fully driven from it, and the subcutaneous fat from the chicken must liquefy, some of it draining out, some of it soaking into the meat, and some of it taking the place of the liquid. Dehydration and rendering: The crisp skin of a fried wing is made up of a hardened matrix of proteins, with some amount of liquid fat trapped in the interstitial spaces.

Best chicken wing dredge