Ingredients
- Wings:
- Canola oil, for frying
- 36 chicken drumettes
- Salt and freshly ground pepper
- Seasoning salt
- two tablespoons chopped fresh parsley leaves
- 2 cups yellow mustard
- 3 cups all-purpose flour
- 2 lemons, juiced
- Lemon-pepper seasoning
- Lemon Aioli Dipping Sauce:
- 1 (30-ounce) jar mayonnaise
- 1 lemon, zested and juiced
- Salt and freshly ground pepper
Directions
Fill a sizable, heavy-bottomed pot midway with oil and preheat the oil to 350 levels F.
Wings: Season the chicken with salt, pepper and seasoning salt, to taste. Sprinkle with fresh parsley and coat the chicken completely with yellow mustard. Chuck the ball chicken within the flour until completely covered. Add some drumettes towards the oil, by 50 percent batches, and fry until cooked through and linked with emotions . float. about ten minutes.
Add some fresh lemon juice to some large bowl. Carefully take away the chicken pieces in the oil and add in the fresh lemon juice. then sprinkle with lemon pepper seasoning. Transfer the drumettes to some serving dish and serve using the dipping sauce .
Dipping sauce: Mix the mayonnaise. fresh lemon juice and lemon zest in a tiny bowl. Season with pepper and salt, to taste. Refrigerate until available.
Food Network Kitchens haven't tested this recipe and for that reason, we can't make representation regarding the results.