Wet Lemon Pepper Wing Sauce Recipe
If you’re a fan of bold and zesty flavors, you’re in for a treat! This Wet Lemon Pepper Wing Sauce Recipe combines the tanginess of lemon with a kick of peppery heat to create a mouthwatering experience. Perfect for wings, this sauce elevates any meal to gourmet status.
Ingredients
- 1 tablespoon Whole Mixed Peppercorn
- 1 teaspoon Dried Szechuan Pepper
- 1 stick Unsalted Butter
- Zest and juice of 1 Lemon
- 2 tablespoons Honey
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Lemon Pepper Seasoning
- 1 teaspoon Parsley Flakes
- Salt to taste
Instructions
- Grind the whole mixed peppercorn and Szechuan pepper using a mortar and pestle until you achieve a coarse texture. This fresh blend forms the heart of the sauce’s spice profile.
- In a medium saucepan, melt the unsalted butter over medium-high heat. Once melted, add the zest and juice of one lemon, whisking gently to combine.
- Stir in the honey, garlic powder, onion powder, lemon pepper seasoning, ground pepper mix, and parsley flakes. Whisk continuously to ensure all the ingredients are well incorporated.
- Allow the sauce to simmer for 8-10 minutes until it slightly thickens. Taste and adjust with salt if needed.
- Prepare your chicken wings using your preferred method (air frying, grilling, baking, or frying). Once cooked, toss the wings in the prepared lemon pepper sauce until each piece is evenly coated.
Video
Notes
Store the wet lemon pepper wing sauce in an airtight container in the refrigerator for up to 5 days. To reheat, warm it gently in a saucepan over low heat, stirring occasionally.