Begin heating up your oil.

Pat all of your chicken dry * See Notes

Once the oil is hot, begin frying your first batch (don’t overcrowd the pan). Each batch takes about 12-15 mins, turning the wings halfway through.

While the first batch is cooking, start making the clarified butter for our sauce.

Make clarified butter: Start by placing the butter in a pot and melting it over medium heat. Once it melts, remove from heat and scrape the foam from the top of the butter. After getting as much as you can out, pour the clarified butter into a measuring glass. (scoop out any foam that floats to the top). Add in the oil and lemon pepper (and honey if you want to cut the tang). Place in the fridge for 5 mins; it will begin to thicken.

Drain the chicken on paper towels after it is done and place it into a large bowl after 2-3 mins.

Fry off all the wings and then add them to the bowl.

Give the lemon pepper sauce a good mix and pour it over the hot chicken.

Place the top on the bowl and toss the chicken to make sure it’s all fully coated.

Sprinkle on extra lemon pepper seasoning or honey, depending on if you prefer it tangy or a little sweeter and enjoy.