📝 About This Recipe
Experience the ultimate balance of zesty citrus and bold, cracked black pepper with these incredibly crispy air-fried wings. Inspired by the legendary wing spots of Atlanta, this recipe swaps the deep fryer for high-convection heat to achieve a shatteringly crisp skin without the heavy oil. Each bite delivers a punch of bright acidity and savory butter, making these the perfect crowd-pleasing appetizer for game day or a gourmet weeknight treat.
🥗 Ingredients
The Wings
- 2 pounds Chicken Wings (party style, tips removed, drums and flats separated)
- 1 tablespoon Baking Powder (aluminum-free; this is the secret to extra crispiness)
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- 1 tablespoon Avocado Oil (or any high-smoke point oil)
Lemon Pepper Butter Glaze
- 4 tablespoons Unsalted Butter (melted and high quality)
- 1.5 tablespoons Lemon Pepper Seasoning (choose a brand with no added salt if possible)
- 1 tablespoon Fresh Lemon Zest (from about 1 large lemon)
- 1 teaspoon Fresh Lemon Juice (for a bright pop of acidity)
- 1/2 teaspoon Honey (to balance the sharp pepper)
- 1/2 teaspoon Cracked Black Pepper (freshly ground for extra heat)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Thoroughly pat the chicken wings dry with paper towels. Removing excess moisture is the most critical step for achieving a crispy texture in the air fryer.
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2
In a large mixing bowl, toss the dried wings with the avocado oil until evenly coated.
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3
In a small ramekin, whisk together the baking powder, garlic powder, and kosher salt.
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4
Sprinkle the baking powder mixture over the wings and toss vigorously until every wing is lightly dusted. The baking powder helps break down the proteins in the skin to create air bubbles for crunch.
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5
Preheat your air fryer to 400°F (200°C) for 5 minutes.
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6
Arrange the wings in the air fryer basket in a single layer. Ensure they are not touching; work in batches if necessary to maintain airflow.
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7
Air fry the wings at 400°F for 15 minutes. At the halfway mark, use tongs to flip each wing.
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8
While the wings cook, prepare the glaze. In a small bowl, combine the melted butter, lemon pepper seasoning, lemon zest, lemon juice, honey, and extra cracked black pepper.
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9
Check the wings after 15 minutes. Shake the basket and cook for an additional 8-10 minutes, or until the skin is deep golden brown and sounds hollow when tapped with a fork.
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10
Transfer the hot, crispy wings into a clean, large metal bowl.
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11
Pour the lemon pepper butter glaze over the wings and toss immediately to ensure every nook and cranny is coated.
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12
Garnish with freshly chopped parsley and serve immediately while piping hot.
💡 Chef's Tips
Always use aluminum-free baking powder to avoid a metallic aftertaste. Do not overcrowd the basket; the circulating air is what creates the 'fried' texture. If your lemon pepper seasoning contains salt, omit the extra kosher salt in the dry rub. For an 'Atlanta Style' wet-dry combo, sprinkle a little extra dry lemon pepper seasoning over the wings after tossing them in the butter. Let the wings rest for 2 minutes after tossing in the sauce to allow the flavors to penetrate the skin.
🍽️ Serving Suggestions
Serve with a side of cold, creamy buttermilk ranch or blue cheese dressing. Pair with crisp celery sticks and carrot batons to cleanse the palate. Enjoy with a chilled craft Pilsner or a sparkling lemon-lime soda. Serve alongside a fresh cucumber and tomato salad for a lighter meal. A side of seasoned fries or sweet potato wedges makes this a complete feast.