1⁄2 tbsp of Worcestershire sauce 1 tbsp of dijon mustard
Kosher salt & pepper to taste
Seasoned Fries
6-8 Russet Potatoes (skin on and thinly cut)
1 1⁄2 cups of Pancake Mix
1 cup of club soda
2 tbsp of seasoned salt
1 tsp of paprika
1 tsp of dry mustard
1 tsp of black pepper
Sea Salt & Cracked black pepper to taste
Pasos
Lemon Pepper wings
Fabricate the whole chicken, and add wings to the remaining batch of prepared party wings.
Brine the wings and additional pieces of chicken except for breasts, (reserve for chicken salad) in the buttermilk and hot sauce blend for at least 2hrs up to overnight.
Remove wings from brine and place on a cooling rack to drain.
Heat 3-4 inches of oil to 350 degrees in a heavy skillet/ dutch oven
While oil is coming to temp, mix dry seasonings together. Begin to dredge chicken wings and gently place them into the oil.
Add the chicken wings to the pot in batches of about 6-8 wings. Fry for 10-12 minutes or until wings are deep golden brown and cooked through. Repeat with remaining wings.
While wings are frying, in a small bowl melt butter and mix with lemon pepper, lemon juice, and parsley.
Once wings are done, toss in lemon pepper sauce until fully coated.
Garnish wings with additional lemon pepper, lemon slices
Garlic Aioli
● In a small bowl combine mayonnaise, minced garlic, dijon, Worcestershire sauce, lemon
●juice, salt & pepper together adjusting seasoning to your liking.
●Cover aioli and refrigerate for up to 30mins before serving.
Seasoned Fries
●In a large bowl, mix all dry ingredients. Add club soda and whisk until smooth, It should be a loose batter to ensure a light coating on the fries.
● Dunk fries into the batter and let them drain off on a cooling rack before tossing them directly into the deep fryer.
● Deep fry at 350°F for 4-5 minutes. Remove fries from oil, drain a bit before adding to the bowl.
● Toss with sea salt & black peppercorn so that the exterior of the fries are seasoned generously.
