The butta babe

0 Start by heating your canola oil in a Dutch oven for stockpot. Make sure you use a thermometer to keep the temperature at 335° f. for frying.
1 While your oil is heating. Place your trimmed chicken wings in a bowl and season with your two tbsp. lemon pepper seasoning. Make sure All wings are well coated with the seasoning.
2 Place your flour in a plastic bag and season with one tablespoon of lemon pepper seasoning and mix.
3 Add half of the chicken wings to the flour mixture. Twist the bag and shake your chicken so that it gets all the way coated in flour.
4 Once your canola oil is ready, slowly add in 6 to 8 pieces of chicken. Make sure not to overcrowd the pot to keep an even cooking temperature. Cook wings for 8 to 12 minutes. Internal temperature should reach 165° f. Repeat until all wings are fried.
5 While your chicken wings are cooking, start the clarified garlic lemon butter mixture.
6 In a saucepan on medium heat,add butter. Melt your butter until it starts bubbling.
7 Once bubbles appear take a wire mesh sifter to remove foam from the top of the butter. You can also do this by using a spoon. **You will notice that the butter underneath the foam is clear with only a yellow coloring.
8 Put the clear yellow butter into a separate dish leaving the milk solids on the bottom of the saucepan. That is your clarified butter.
9 To the clarified butter add crushed garlic and two whole juiced lemons.
10 Mix together and set aside until you're ready to drizzle over your chicken wings.
11 Once wings are done, place them on a baking rack with a paper towel underneath for a few minutes.
12 Place about half of the chicken wings into a bowl and drizzle half of your clarified butter mixture on top. Use a spoon to mix and coat all wings. Repeat until all wings have been coated
13 Finish by squeezing more fresh lemon on top.
14 Enjoy immediately!