Spicy Fried Wings

In a large bowl, combine black pepper, cayenne pepper, lemon pepper, paprika, and salt to create the spice blend. Add the chicken wings and toss thoroughly to coat each piece evenly.

Beat the egg in a separate bowl and add the lemon zest, stirring to combine. Add the seasoned chicken wings to the egg mixture and toss to coat, allowing the egg to bind the spices to the wings.

Cover the bowl and refrigerate the coated wings to allow the flavors to meld and the coating to adhere.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of at least 3 inches and heat over medium-high heat until it reaches 375°F (190°C). Use a kitchen thermometer to verify the temperature.

Working in batches to avoid overcrowding, carefully lower the wings into the hot oil using tongs. Fry each batch until the wings are deep golden brown and cooked through with an internal temperature of 165°F (74°C).

Remove the fried wings with tongs or a slotted spoon and transfer them to a wire rack set over a baking sheet or a plate lined with paper towels to drain excess oil.

Allow the wings to rest briefly before serving to let the crust set and the juices redistribute. Serve immediately while hot and crispy.