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Heat vegetable oil in a deep fryer or a large pan to 180°C (350°F). Fry the chicken wings in batches for about 10-12 minutes, or until they are golden brown and crispy. Make sure the wings are cooked through and crispy on the outside.
Drain and Rest:
Once cooked, remove the wings from the oil and place them on a plate lined with paper towels to drain excess oil. Let them rest while you prepare the sauce.
Step 2: Prepare the Honey Lemon Sauce
Melt Butter:
In a small saucepan over medium heat, melt the butter until fully liquid.
Add the Other Ingredients:
Stir in the honey, ketchup, minced garlic, lemon zest, and lemon juice. Mix well and cook for about 2-3 minutes, or until the sauce begins to thicken slightly. Stir occasionally to ensure the ingredients are well-combined.
Step 3: Toss the Wings in Sauce
Combine Wings and Sauce:
Place the fried wings in a large mixing bowl. Pour the honey lemon sauce over the wings, making sure each piece is coated evenly. Toss the wings gently to ensure the sauce covers all sides of the wings.
Serve:
Garnish with fresh herbs like parsley or cilantro for extra flavor and color. Serve immediately with your favorite dipping sauces or sides like fries, coleslaw, or a simple green salad.
Cooking Tips:
Crispier Wings: To get extra crispy wings, you can double fry them. After frying the wings for the first time, let them rest for 5-10 minutes, then fry them again for 2-3 minutes until they become even crispier.
Marinating for Extra Flavor: If you have time, marinate the wings in the garlic butter mixture for 1-2 hours before frying. This will intensify the garlic flavor.
Adjusting Sauce Consistency: If you prefer a thicker sauce, simmer the sauce for a few more minutes to reduce it further. If it’s too thick, add a splash of water or lemon juice to thin it out.
Baking Option: For a healthier version, bake the wings in the oven at 200°C (400°F) for 40-45 minutes, flipping halfway through until they are crispy.
Storage:
Refrigeration: Store any leftover chicken wings in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to restore the crispiness.
Freezing: You can freeze the cooked wings for up to 2 months. Place them in a freezer-safe bag, and when ready to serve, reheat them in the oven at 200°C (400°F) until hot and crispy.
Reheating Tips: To reheat the wings, avoid using the microwave as it can make them soggy. Instead, use an oven or air fryer to reheat at 180°C (350°F) for about 10 minutes.
Nutritional Facts (Per Serving):
Calories: 420 kcal
Protein: 22g
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