lemon pepper wings

image prep time: 5 minutes cook time: 16 minutes yield: 6 servings (2 wings per serving)

1 to 2 cups coconut oil or other Paleo fat, for frying

1 pound chicken wings (about 12 wings)

½ teaspoon fine sea salt, divided

1 teaspoon fresh ground black pepper, divided

sauce:

¼ cup MCT oil or extra-virgin olive oil

Grated zest of 1 lemon

Juice of 1 lemon

1. Preheat the oil to 350°F in a deep-fryer or in a 4-inch-deep (or deeper) cast-iron skillet over medium heat. The oil should be at least 3 inches deep; add more oil if needed.

2. While the oil is heating, make the sauce: Place the MCT oil in a small dish. Add the lemon zest and juice and whisk to combine.

3. Fry the wings in the hot oil, about six at a time, until golden brown on all sides and cooked through, about 8 minutes. Remove the wings from the oil and sprinkle with half of the salt and pepper. Repeat with the remaining wings, salt, and pepper.

4. Place the wings on a serving platter and serve with the sauce. They are best served fresh. Store extra wings and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, place the wings on a rimmed baking sheet and heat in a preheated 400°F oven for 4 minutes, or until the chicken is warm.

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