Ingredients
Scale
- 2 lbs chicken wings (flats and drums separated)
- 1 tablespoon olive oil or avocado oil
- 1.5 tablespoons lemon pepper seasoning (ensure it is salt-free or adjust added salt)
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt (optional, depending on your seasoning blend)
- 1 fresh lemon (for zest and juice)
- 2 tablespoons melted butter (optional, for “wet” style wings)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by patting the chicken wings completely dry with paper towels. Removing excess moisture is the secret to achieving maximum crispiness. Place the wings in a large mixing bowl and drizzle them with the olive oil. Toss the wings to coat them evenly. In a small ramekin, combine the lemon pepper seasoning, garlic powder, and salt. Sprinkle the seasoning over the wings and toss again until every wing is thoroughly coated in the spice mix.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the seasoned wings in the air fryer basket in a single layer. Do not overcrowd the basket; leave space between the wings so the air can circulate freely. Cook the wings for 15 to 20 minutes. At the halfway mark (around 10 minutes), shake the basket or use tongs to flip the wings. This ensures they brown evenly on all sides. Continue cooking until the skin is golden brown and reaches an internal temperature of 165°F.
- While the wings are hot, transfer them to a clean bowl. If you prefer “wet” wings, whisk together the melted butter and a squeeze of fresh lemon juice, then toss the wings in this mixture. Grate fresh lemon zest over the top for an extra punch of citrus aroma. Garnish with chopped parsley and serve immediately with a side of ranch or blue cheese dressing and crisp celery sticks.
- Cook Time: 30 minutes