Lemon Pepper Wings

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  2 lbs Chicken Wingettes Or Drumettes
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  2 tbsp Canola oil
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  1 tbsp Honey
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  3.5 tsp Lemon pepper seasoning blend
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  2 tbsp Unsalted Butter
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  2 tbsp Lemon Juice, Fresh
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  0.3 tsp ¼ teaspoon ground black pepper
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  Chopped green onion (for garnish)

Instructions

1. 1Pat the chicken wingettes and drumettes dry with paper towels. Trim off the wing tips at the joint and discard; separate the drumettes from the flats by cutting at the second joint—feel for the soft spot and wiggle the knife to separate cleanly.
2. 2Heat the canola oil in a large skillet or Dutch oven over medium-high heat for 1–2 minutes until shimmering. Working in batches to avoid crowding, add the wings and cook 8–10 minutes, stirring occasionally, until golden brown on all sides and the internal temperature reaches 165°F.
3. 3Once all wings are cooked, return them to the skillet over low heat. Add the honey and lemon pepper seasoning, stirring constantly for 1–2 minutes until the wings are evenly coated.
4. 4Add the butter and fresh lemon juice to the skillet, stirring gently for 1–2 minutes until the butter is melted and the glaze clings to the wings.
5. 5Divide the wings evenly into 3–4 airtight meal prep containers while hot, distributing the glaze equally among them.
6. 6Allow the containers to cool to room temperature, then seal and refrigerate. The wings will keep for up to 4 days and can be reheated gently in a skillet over low heat or in a 350°F oven for 5–7 minutes until warmed through.