- 1/2 cup butter
- 4 cloves garlic, minced
- 1/3 cup mustard
- 1/4 cup honey
- Zest of 2 medium lemons
- 1 teaspoon lemon pepper
- 2 tablespoons lemon juice
- 2 pounds chicken wings, split
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- 1 cup all-purpose flour, for dredging
- Vegetable oil (or other high flashpoint oil), for frying
- Lemon wedges, for garnish
How to make this recipe
Heat a saucepan over medium heat. Melt the butter, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
Add mustard, honey, lemon zest, lemon pepper, and lemon juice. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
Toss the wings in the lemon-mustard sauce, garnish with lemon wedges and serve warm.