Instructions

• Separate the wings at each joint into drumettes and flats; discard the wing tips or save them for stock. Pat the wings dry with paper towels.
• Add vegetable oil to a large, heavy-bottomed pot until the oil reaches a depth of 4 inches, or prepare a deep fryer to the same depth. Leave ample space so the oil won’t overflow when wings are added.
• Heat the oil to 350°F (use a deep-fry or candy thermometer to monitor the temperature). Maintain the oil at 350°F while frying.
• Fry the wings in batches (about 5–6 wings per batch, depending on pot size) for 8 to 10 minutes. Stir or turn the wings once during frying so they cook evenly. Fry until they are just beginning to brown and cooked through.
• Using a slotted spoon or tongs, transfer fried wings to a wire rack set over a cookie sheet to drain while you finish the remaining batches.
• In a large bowl, combine 1/3 cup butter, melted, with 1 teaspoon lemon pepper seasoning and stir to mix.
• Add the drained wings to the bowl with the butter mixture and toss until all wings are evenly coated. Serve immediately.