Ingredients:
3 large lemons, zested (about 3 tablespoons)
1 tablespoonfreshly ground black pepper
1 tablespoonlight brown sugar
1 teaspoonMSG
1 1/2 teaspoonskosher salt
1/2 teaspoongarlic powder
1/4 cupplus 1½ teaspoons kosher salt, divided
2 tablespoonslight brown sugar
2 1/4 to 2 1/2 poundschicken wings
Vegetable oil, for deep-frying (about 2 quarts)
2 1/2 cupsall-purpose flour
1 tablespoonsmoked paprika
2 teaspoonsgarlic powder
2 teaspoonsonion powder
1 teaspoonfreshly ground black pepper
4 large eggs
1/2 cupLouisiana or Frank’s hot sauce
Lemon wedges, for serving
Directions:
In a large bowl, mix 4 cups of water with ¼ cup of salt and the brown sugar. Submerge the chicken wings in the liquid and brine for at least 2 hours or overnight. (If the chicken wings aren’t covered, you can add more water as needed—up to 2 cups.)
While the wings are brining, prepare the seasoning. In a medium bowl, combine the lemon zest, black pepper, brown sugar, MSG, kosher salt, and garlic powder.
Pour 2½ inches of vegetable oil in a large Dutch oven or cast-iron pan to 375°F. Meanwhile, in a large bowl or clean paper bag, mix the flour, paprika, garlic powder, onion powder, ground black pepper, and remaining 1½ teaspoons of salt. In a separate large bowl, whisk together the eggs and hot sauce.
Remove the chicken from the brine and shake off excess water. Evenly coat each piece into the egg mixture, and then in the seasoned flour. Before frying, have at the ready: your lemon-pepper seasoning and a large bowl for tossing the wings.
While working in batches, add about one-third of the chicken wings into the oil, leaving about an inch in between each piece. Depending on the size of your wings, fry for 7 to 12 minutes, until golden-brown and the internal temperature reaches 165°F.
Remove the chicken wings from the oil and place them directly into the large bowl. Add a couple of tablespoons of hot oil to the bowl and toss with about one-third of the lemon-pepper seasoning. Season with additional salt if needed.
Repeat with the remaining wings and seasoning.
Serve the wings with lemon wedges and hot sauce.