Flightless Birds?

I have a feeling there are a lot of chickens running around without wings as I made 3 different recipes with 9 dozen chicken wings this past week for the birthday party.  Asian, Bar-B-Que and Lemon Pepper wings.  

Although all were complimented, the latter, the Lemon Pepper got the most recipe requests so since I didn't write down who wanted it, you all will have the opportunity to try this recipe. It is tasty.

Here's what you'll need for

LEMON PEPPER CHICKEN WINGS

Ingredients:

Wings

Canola oil, for frying

36 chicken drumettes

Salt and freshly ground black pepper

Seasoning salt

2 T chopped fresh parsley leaves

2 c yellow mustard

3 c all-purpose flour

2 lemons, juiced

Lemon-pepper seasoning

Lemon Aioli Dipping Sauce:

1 (30-ounce) jar mayonnaise

1 lemon, zested and juiced

Salt and freshly ground black pepper

Directions:

Fill a large, heavy-bottomed pot halfway with oil and preheat the oil to 350 degrees F.

Wings: Season the chicken with salt, pepper and seasoning salt, to taste. Sprinkle with fresh parsley and coat the chicken completely with yellow mustard. Toss the chicken in the flour until completely covered. Add the drumettes to the oil, in *2 batches, and fry until cooked through and they start to float, about 10 minutes.

Add the lemon juice to a large bowl. Carefully remove the chicken pieces from the oil and toss in the lemon juice,( I put the lemon juice in a small spray bottle and spritzed the cooked wings) then sprinkled them with lemon pepper seasoning. Transfer drumettes to a serving dish and serve with the dipping sauce.

Dipping sauce: Mix the mayonnaise, lemon juice and lemon zest in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to use. (This makes a lot of sauce.)

*Personally I don't fry that much any more and wanted the drummies crispier so I turned up the oven to 400 and baked the second set of drummies until they were a darker crispier coating.)