• Begin heating up your oil.
• Pat all of your chicken dry * See Notes
• Once the oil is hot begin frying your first batch (don't overcrowd the pan).
• Each batch takes about 12-15 mins, turning the wings half way through.
• While the first batch is cooking start making the clarified butter for our sauce.

Make the clarified butter:

• Start by placing the butter in a pot and melting over medium heat.
• Once it melts, remove from heat and scrape the foam from the top of the butter
• After getting as much as you can out, pour the clarified butter into a measuring glass.
• Be sure to scoop out any foam that floats to the top.
• Add in the oil and lemon pepper (and honey if you want to cut the tang)
• Place in the fridge for 5 minutes and it will begin to thicken.

Back to the chicken:

• Drain the chicken on paper towels after it is done and place into a large bowl after 2-3 mins.
• Fry off all the wings and then add to the bowl.
• Give the lemon pepper sauce a good mix and pour over the hot chicken.
• Place the top on the bowl and toss the chicken to make sure its all fully coated.
• Optional: Sprinkle on extra lemon pepper seasoning or honey depending on whether you prefer it tangy or a little sweeter and enjoy!