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June 26, 2019 1 min read


  • 1 1/2 lbs chicken wings, approximately 12 wings, cut washed and dried thoroughly
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 3 teaspoon Inspiced ATL Bound Lemon Pepper Blend, divided, plus more for sprinkling
  • 2 cups vegetable oil, for frying
  • 4 tablespoons butter
  • 2 tablespoons lemon juice


  1. Place chicken in a medium bowl and drizzle with olive oil. Add 1 teaspoon of ATL Bound and toss to coat. 
  2. In separate bowl or Ziploc bag, mix flour and 1 teaspoon of ATL Bound. Add chicken and toss until lightly coated in flour. 
  3. Place floured chicken on a plate in a single layer and cover with plastic wrap. Refrigerate for 30 minutes. 
  4. Heat oil deep heavy-bottomed skillet or fryer to 375 degrees F.
  5. Carefully add chicken wings, being sure not to overcrowd the skillet. Fry chicken, until golden brown on all sides, approximately 10-12 minutes total.  Turn chicken halfway through cooking. 
  6. Remove chicken to a cooling rack or dish lined with paper towels and allow to drain. Remove oil from the heat. 
  7. In a large pot, melt butter. Stir in 1 teaspoon ATL Bound.  Remove from heat and quickly add lemon juice. 
  8. Toss chicken into the butter mixture until well coated.
  9. Sprinkle chicken with additional ATL Bound to taste.

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