Pat the wings very dry with paper towels to remove all moisture. For best results, let them come to room temperature before seasoning.

In a small bowl, mix:

1 tbsp Tony’s Creole

1 tbsp lemon pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp paprika

1 tbsp cracked black pepper

Toss the wings in the seasoning blend until fully coated, then let them rest at room temp for 20–30 minutes to allow the seasoning to absorb.

In a shallow bowl, whisk together:

1 tbsp Tony’s Creole

1 tbsp lemon pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp paprika

1 tbsp cracked black pepper

Then add the 1½ cups of flour and combine well.

Coat each wing in the seasoned flour, pressing lightly so it sticks. Shake off any excess and set aside.

Pour about 1 inch of oil (~30 oz) into a cast-iron skillet or heavy-bottomed pan. Heat over medium-high until it reaches 350°F (or until a pinch of flour sizzles when added).

🔥 Frying Tip: Once you add the wings, reduce the heat slightly to medium or medium-low. You want a rolling bubble, not wild popping. Adjust the heat between batches to maintain a steady fry.

Work in batches and don’t overcrowd the pan. Fry each batch for 8–10 minutes, flipping halfway through, until golden brown and internal temp hits 165°F.

Transfer fried wings to a cooling rack set over a baking sheet to drain.

In a small saucepan over low heat, melt the 2 sticks of Kerrygold Garlic & Herb Butter. Then add:

Lemon zest

Lemon juice

Black pepper

Parmesan

Jarlic

Parsley

Salt

Whisk until fully combined.

Place wings in a large bowl and pour half the lemon butter sauce over them. Toss to coat. Plate the wings with lemon wedges and serve the extra sauce on the side for dipping.