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Crispy Air Fryer Lemon Pepper Wings with fresh lemon slices and herbs.

Crispy Air Fryer Lemon Pepper Wings

These wings achieve an impossibly crispy, golden-brown skin without deep frying, thanks to a baking powder coating and air-drying technique. Tossed in a vibrant blend of lemon pepper, garlic, butter, and fresh lemon zest while hot, they deliver a perfect balance of zesty, peppery flavor and juicy tenderness. An ideal choice for game day or an easy, celebratory weeknight meal.
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Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings: 4
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken wings whole, or pre-separated wingettes and drumettes
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon neutral oil such as avocado or canola oil
  • 2 tablespoons lemon pepper seasoning
  • 1 teaspoon garlic powder
  • 2 tablespoons unsalted butter, melted
  • 1 lemon, zested for fresh lemon zest

Equipment

  • Air fryer
  • Large bowl
  • Small bowl
  • Whisk
  • Paper towels
  • Wire rack
  • Baking sheet
  • Tongs

Method
 

  1. Pat the chicken wings completely dry with paper towels. Place them in a large bowl.
  2. In a small bowl, whisk together the baking powder and kosher salt. Sprinkle this mixture evenly over the dry wings.
  3. Drizzle the neutral oil over the wings and toss vigorously until every piece is uniformly coated.
  4. For optimal crispness (optional): Arrange the wings in a single layer on a wire rack set over a baking sheet. Refrigerate, uncovered, for at least 30 minutes or up to 8 hours.
  5. Preheat the air fryer to 380°F (195°C) for 5 minutes.
  6. Working in batches to avoid overcrowding, place wings in a single layer in the air fryer basket. Air fry for 12 minutes.
  7. Flip the wings. Increase the air fryer temperature to 400°F (200°C) and cook for another 10-14 minutes, until the skin is deep golden brown, crispy, and the internal temperature reaches 165°F (74°C).
  8. While the wings cook, prepare the seasoning: In a large, clean bowl, combine the lemon pepper seasoning, garlic powder, melted butter, and fresh lemon zest.
  9. As soon as a batch of wings is done, transfer the hot wings directly into the bowl with the seasoning. Toss vigorously until evenly coated. Repeat with remaining batches.
  10. Serve immediately with desired sides and dips.

Notes

For the crispiest skin, do not skip drying the wings thoroughly or the optional chill time. Do not substitute baking soda for baking powder. Overcrowding the air fryer basket will steam the wings; cook in single-layer batches. The lemon pepper seasoning is added after cooking to prevent burning. For a dairy-free version, substitute melted butter with olive oil or plant-based butter. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer to restore crispness.