Preparation Steps

• Pat all of your chicken dry. Begin heating up the oil.
• Once the oil is hot, carefully add the first batch of chicken wings (be sure not to overcrowd the pan). Fry the wings for 12-15 minutes, turning them halfway through.
• Meanwhile, make the clarified butter for the sauce. In a pot, add the butter and melt it over medium heat.
• Once melted, remove the pot from heat and skim off any foam from the top of the butter. After removing as much foam as possible, pour the clarified butter into a measuring cup, scooping out any remaining foam that floats to the top.
• Add 2 tablespoons oil, lemon pepper, and honey (if you want to cut the tang) to the clarified butter. Place the mixture in the fridge for 5 minutes to thicken.
• Once the first batch of chicken is done, drain them on paper towels for 2-3 minutes before transferring them to a large bowl. Repeat these steps for all remaining chicken wings.
• Take the lemon pepper sauce out of the fridge and mix it well. Pour it over the hot chicken, cover the bowl, and toss to coat until fully coated.
• Sprinkle on extra lemon pepper seasoning or honey depending on your preference for a tangier or sweeter flavor.