ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hot-and-Sticky Lemon-Pepper Chicken Wings

Photo: John Kernick
Total time 1 hr
Yield 4 to 6
Richard Blais explores his British roots at his Atlanta restaurant, The Spence. Lemon curd and malt liquor—both British in origin—are the surprise ingredients in his stellar chicken wings.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic, minced
  • 1/2 cup prepared lemon curd
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon hot sauce
  • 3 tablespoons black pepper, coarsely ground
  • 1/2 cup rice flour
  • 1/2 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 cup seltzer
  • 1/2 cup malt liquor (high-alcohol beer)
  • Salt
  • 2 1/2 pounds (about 16) chicken wings
  • Vegetable oil, for frying

How to Make It

  1. In a saucepan, heat the olive oil. Add the garlic; cook over moderate heat until fragrant, 1 minute. Whisk in the lemon curd, lemon juice and 1/4 cup of water and bring to a boil. Off the heat, stir in the hot sauce and pepper.

  2. In a large bowl, whisk both flours with the cornstarch. Add the seltzer and malt liquor; whisk until smooth. Season with salt. Add the chicken wings to the batter and turn to coat.

  3. In a large saucepan, heat 2 inches of vegetable oil to 350°. Scrape the excess batter from the wings. Working in batches, fry the wings in the hot oil for 3 minutes, until the crust is just set and pale golden. Drain on a wire rack and air-dry for 10 minutes.

  4. Return the oil to 350°. Fry the wings a second time, in batches, until deep mahogany in color and an instant-read thermometer inserted in the thickest part registers 170°, 5 to 6 minutes. Drain the wings on the rack.

  5. In a large bowl, gently toss the fried wings with the lemon curd-pepper sauce. Transfer the wings to a platter and serve right away.