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Golden fried chicken wing

Honey Lemon Pepper Wings (super crispy)

Juicy, lemony, sweet and garlicky with a delightful peppery finish. These mouthwatering, addictive, crispy, crunchy honey lemon chicken wings are so good that I think you're going to want to make them again and again!
4.64 from 11 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Marinate Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 20 pieces
Calories: 158kcal

Ingredients

  • 1 kg / 2 pounds chicken wings cut into drumettes and wingettes
  • deep frying oil sunflower, canola, vegetable oils are all good

Chicken marinade

  • 2 tablespoon lemon juice
  • 2 teaspoon soy sauce
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon white pepper

Wet coating

  • ¼ cup plain flour
  • ¼ cup cornflour/cornstarch
  • ½ water room temperature or cold

Dry coating

  • 1 cup plain flour
  • 1 cup cornflour/cornstarch
  • 2 teaspoon salt
  • 2 teaspoon white pepper

Honey lemon glaze (sauce)

  • ½ cup honey
  • 2 tablespoon soy sauce
  • ¼ teaspoon salt
  • 2 tablespoon lemon juice

Instructions

Marinate + coat wings

  • Combine chicken wings with the marinating ingredients in a large bowl. Mix well, cover and marinate for 1 hour or longer in the fridge (note 1).
  • When ready to cook, combine wet coating ingredients in a small bowl then pour it into the marinated chicken wings. Mix well.
  • In a separate large bowl, combine the dry coating ingredients. Mix well.
  • Working in batches (4 or 5 wings at a time), coat all of the chicken wings with the dry coating mixture. Lightly press down the coating into the chicken wings (note 2).

Deep fry

  • Preheat frying oil in a large pot/wok/fryer. The oil is hot enough when the tip of a chopstick sizzles when dipped in oil. Otherwise, when the oil is at 170°C to 180°C (340°F to 360°F) if using a deep frying thermometer.
  • Frying #1: deep fry the chicken wings in 2 batches, for ~4 minutes per batch on medium heat then remove and set aside on a paper towel-lined plate. Make sure to shake off excess flour coating before adding the wings into the oil.
  • Frying #2: allow the oil to reach frying temperature again. Deep fry the wings for the second time in 2 batches. Fry for ~2 minutes per batch on high heat or until fully cooked and golden. Set aside on a paper towel-lined plate.

Coat with honey lemon glaze

  • In a large frying pan or wok, combine honey lemon glaze ingredients. Bring the glaze up to a bubbly simmer then reduce the glaze over medium-low heat whilst constantly mixing. About 3 minutes (note 3). Turn the heat off.
  • Add all of the crispy wings into the wok/pan and coat the wings well with the glaze using a spatula. Serve.

Video

Notes

1. Marinate the chicken wings the night before for extra flavoursome wings.
2. Firmly press the flour coating onto the chicken before deep frying for an extra crispy, crunchy outer layer.
3. Reduce the honey lemon glaze to draw out excess liquids. This is super important for the wings to stay crunchy, crispy and not soften up!
Do not overcrowd when deep frying. Overcrowding will quickly lower the temperature of the oil and stops the chicken from crisping up. There are 2 ways to avoid this:
  • Use a large pot or wok to deep fry the chicken wings with plenty of oil and allow plenty of wiggle room.
  • Deep fry in batches. Roughly fry 500g/1 pound at a time.
Leftovers in the unlikely scenario of any leftovers, these finger-licking crispy honey lemon chicken wings last in the fridge for up to 4 days. Always store in airtight containers.
Nutritional values below are estimates and roughly represents 1 piece (either a drummette or winglette 
For more crispy goodness, also try my aromatic salt and pepper squid!
Love chicken wings? Try my 5 ingredient oven-baked sticky soy garlic chicken wings.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 158kcal | Carbohydrates: 12.2g | Protein: 7.1g | Fat: 7.8g | Saturated Fat: 1.6g | Sugar: 7.5g