How to Make Lemon Pepper Wings

Ingredients

• 2 cups coconut oil or other Paleo fat, for frying
• 1 pound chicken wings (about 12 wings)
• ½ teaspoon fine sea salt, divided
• 1 teaspoon fresh ground black pepper, divided

• ¼ cup MCT oil or extra-virgin olive oil
• 1 lemon grated zest
• 1 lemon juice

1. Preheat the oil to 350°F in a deep-fryer or in a 4-inch-deep (or deeper) cast-iron skillet over medium heat. The oil should be at least 3 inches deep; add more oil if needed.
While the oil is heating, make the sauce
2. Place the MCT oil in a small dish. Add the lemon zest and juice and whisk to combine.
3. Fry the wings in the hot oil, about six at a time, until golden brown on all sides and cooked through, about 8 minutes. Remove the wings from the oil and sprinkle with half of the salt and pepper. Repeat with the remaining wings, salt, and pepper.
4. Place the wings on a serving platter and serve with the sauce. They are best served fresh. Store extra wings and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, place the wings on a rimmed baking sheet and heat in a preheated 400°F oven for 4 minutes, or until the chicken is warm.