Our spin on lemon pepper - our Angry Lemon Basil seasoning blend - combines with butter, garlic and Parmesan for next-level flavor. A perfect game day appetizer or weeknight dinner!
This recipe can be easily adapted to fit your favorite wing prep method - fry them, bake them, smoke them… we ”air fried” them in our convect oven. It’s a super easy way to make a whole lot of wings in a hurry!
8-10 whole chicken wings or 15-20 separated drums and flats
2-3 tbsp butter
1 tbsp Angry Lemon Basil seasoning blend, plus more for sauce (optional)
1 tsp garlic salt
2 tbsp grated Parmesan cheese
1/2 c all-purpose flour
If using a convect oven, like bottom rack of oven with foil to catch drippings. Preheat oven to 400 degrees using the convect bake setting. If using a standalone air fryer, check manufacturer recommendations.
If wings have not been separated, find the soft cartilage in the joint between the drum and flat and carefully slice apart. Remove and discard the tip (or reserve for stock).
Pat wings dry and lightly spray with cooking spray.
In a shallow dish or plate, combine flour and 1 tbsp Angry Lemon Basil.
Dredge both sides of each drum/flat through the flour. Shake off excess flour and place in a single layer on a broiler sheet, oven-safe basket, or air fryer basket. Wings should not be touching.
Allow wings to cook 12-15 minutes, then flip. Cook 12-15 minutes more until golden.
While wings are cooking, place butter in small bowl and microwave 20-30 seconds to melt. Add Parmesan, garlic salt and additional Angry Lemon Basil to taste. combine wing sauce, 1 tbsp Voodoo Cajun Dust and 1 tbsp ketchup. Adjust amounts to your preference.
When wings are done, remove from baking sheet to a large bowl and toss gently with sauce. Serve immediately.