Ingredients

1.5 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

Instructions

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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