Wings
2 pounds chicken wings
vegetable or canola oil for deep frying
Sauce
4 ounces butter
2 teaspoons lemon pepper seasoning
1/2 teaspoon grated lemon zest
If necessary, cut the wings into drumettes and wingettes. Be sure to cut off the wing tip (you can save this for making chicken stock). Pat the wings dry with a paper towel.
In a deep fryer, heat the oil to 375°F. Deep fry the chicken wings for 10 to 12 minutes, depending on their size, until they reach an internal temperature of 165°F. Remove the wings from the fryer and transfer to a wire rack to drain.
To make the sauce, melt the butter in a small saucepan. Add the lemon pepper seasoning and lemon zest. Stir to combine.
Place 1/4 of the wings in a medium-sized bowl. Add a ladle of sauce and gently toss. Repeat with remaining wings and sauce.