Instructions

• If necessary, cut each wing at the joint to separate into drumettes and wingettes; cut off the wing tips (you can save tips for stock if you like). Pat the wings dry thoroughly with paper towels.
• Pour vegetable or canola oil into a deep fryer according to the fryer’s fill line and heat the oil to 375°F (use a thermometer).
• Fry the wings at 375°F for 10 to 12 minutes, depending on size, until an instant-read thermometer inserted into the thickest part reads 165°F. Fry in batches as needed to avoid overcrowding.
• Remove the cooked wings from the fryer and transfer them to a wire rack to drain while you finish frying any remaining wings.
• While the wings rest, make the sauce: melt 4 ounces butter in a small saucepan over low–medium heat. Add 2 teaspoons lemon pepper seasoning and 1/2 teaspoon grated lemon zest, and stir until combined. Remove from heat.
• Place about 1/4 of the wings in a medium-sized bowl, add a ladle of the sauce, and gently toss to coat. Repeat with the remaining wings and sauce until all wings are evenly coated.
• Serve the wings immediately.