| LEMONADE CHICKEN WINGS |
|
|
|
Serves 4 to 616 chicken wings (about 3 pounds) 1/2 cup all-purpose flour 1 teaspoon lemon pepper 1/2 teaspoon salt 1/2 cup CRISCO Oil 1/4 cup lemon juice 1/4 cup honey 1/4 cup water Cooked rice Rinse chicken; pat dry. Remove wing tips, if desired. Combine flour, lemon pepper and salt in large plastic resealable food storage bag. Add chicken, a few pieces at a time. Shake to coat. Heat oven to 400ºF. Heat oil in large skillet on medium-high heat. Sauté wings in 2 batches about 5 to 7 minutes per batch until golden. Place in 15 x 10-inch jelly roll pan. Combine lemon juice, honey and water. Pour over chicken. Bake at 400ºF for 15 minutes. Remove from oven, turn wings over. Bake 5 to 10 minutes longer or until chicken is no longer pink in center. Do no overbake. Season with additional salt, if desired. Serve over cooked rice. |
