- Cook Time
- Prep Time
- 3 pounds chicken wings, joints separated, tips discarded
- 2 quarts vegetable oil
- 1/2 teaspoon salt
- 1/2 cup flour
- 2 lemons
- 1/2 cup fresh chopped herbs (such as parsley, oregano and thyme)
- 1/4 cup honey
- 2 tablespoons crushed red pepper
- Salt and pepper
In large bowl, combine juice and zest lemons, fresh chopped herbs, honey and crushed red pepper; season with salt and pepper.
Let the chicken wings sit at room temperature for 30 minutes. In a large, deep skillet with a lid, heat the oil until the temperature registers 300 degrees on a deep-fry thermometer, about 5 minutes.
Preheat the oven to 300 degrees and line a rimmed baking sheet with paper towels. Season the wings with 1/2 tsp. salt, then toss in the flour to coat. Add half of the wings to the oil, partially cover the pan and fry, turning occasionally with tongs, until golden-brown, 12 to 15 minutes. Transfer to the prepared baking sheet; blot with the paper towels, then discard the towels. Keep the first batch of wings warm in the oven while you repeat the process with the remaining wings.
Toss the wings in the lemon dressing to coat.