Ingredients:
- 2 large lemons, zested and juiced (approx. 1/4 cup juice)
- 1 tbsp honey or agave
- 1/2 cup unsalted high-fat butter
- 2 tbsp salt-free lemon pepper seasoning
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp freshly cracked black pepper
- 1 pinch kosher salt
Instructions:
- Zest the 2 lemons directly into a cold non reactive saucepan. Add the 1/4 cup juice and 1 tbsp honey. Note: Starting in a cold pan ensures the zest releases its oils slowly into the liquid.
- Simmer the mixture over medium low heat for 2 minutes. Wait until it reduces into a thin, glossy syrup.
- Reduce the heat to the lowest setting possible. This prevents the butter from breaking immediately upon contact.
- Whisk in the 1/2 cup butter one tablespoon at a time. Do this until the sauce looks creamy and unified.
- Continue adding butter only after the previous piece has fully melted and incorporated. Note: This is the key to that professional wet texture.
- Stir in the 2 tbsp lemon pepper seasoning, 1 tsp garlic powder, and 1/2 tsp onion powder.
- Add the 1 tsp freshly cracked black pepper and the pinch of kosher salt.
- Remove the pan from the heat immediately. Observe the aroma as the spices hit the hot butter.
- Let the sauce sit for 2 minutes. Watch as the seasonings bloom and the sauce thickens slightly.
- Pour the warm sauce over your crispy wings in a large bowl. Toss vigorously until every wing is glistening and fully coated. Ina Garten Meyer Lemon Marmalade for 5 Jars — Master the ina garten meyer lemon marmalade recipe using our meticulous 115-m...Recipe Halibut Marinara Sauce for 4 Servings — Master recipe halibut marinara sauce with our simple, quick method. This easy...Olive Garden Shrimp Alfredo Sauce Recipe in 25 Minutes — Master the olive garden shrimp alfredo sauce recipe for restaurant-level crea... $img_2$