These crispy Air Fryer Lemon Pepper Wings deliver restaurant-quality results in just 34 minutes – perfect for game day or easy weeknight dinners. With only 5 minutes of prep time, you’ll get irresistibly crunchy wings coated in zesty lemon pepper seasoning while keeping the fat content lower than deep-fried versions.
The air fryer works its magic to create that golden exterior everyone craves, while maintaining juicy, tender meat inside. Best of all, this protein-packed recipe fits perfectly into a low-carb lifestyle with just 5g of carbs per serving.
Ingredients Section
- Chicken Wings (3 lbs): Cut into drumettes and flats, dried thoroughly for maximum crispiness
- Unsalted Butter (5 Tbsp): Room temperature for better mixing
- Lemon Pepper Seasoning (2 Tbsp): The star flavor component
- Parsley: Freshly chopped for garnish
Instructions Section
- Preparation: Preheat your air fryer to 380°F/193°C. Make sure wings are completely dry with paper towels.
- First Cook: Place wings in the air fryer basket and cook for 24 minutes, giving them a good shake every 10 minutes for even crispiness.
- Crisp Finish: Increase temperature to 400°F/204°C and cook for additional 5 minutes until beautifully golden brown.
- Sauce Making: While wings cook, whisk together melted butter and lemon pepper seasoning in a bowl until well combined.
- Final Toss: Transfer cooked wings to a large bowl, pour the flavorful sauce over them, and toss until evenly coated.
- Serve: Garnish with fresh parsley and serve immediately with lemon wedges if desired.
Cooking Tips for Extra-Crispy Wings
Pat those wings super-dry with paper towels before cooking – this simple step makes a huge difference in getting that amazing crispy skin! The magic happens at two temperatures: start at 380°F to cook them through, then crank it up to 400°F for that golden-brown finish. Don’t skip the basket-shaking part – it helps every wing get evenly crispy. And hey, if you’re making a big batch, it’s better to cook them in layers that aren’t too crowded.
Quick Recipe Variations
Love the basic lemon pepper but want to mix it up? Try adding a teaspoon of honey to your butter sauce for a sweet-tangy twist. Or sprinkle some grated parmesan into the sauce for an extra savory kick. If you’re feeling spicy, add a dash of cayenne to your lemon pepper seasoning. Want to cut back on butter? Olive oil works great too – just use about 4 tablespoons instead of 5.
Serving Ideas
These wings are perfect for game day snacking or casual dinners! Set them out with some fresh celery and carrot sticks for that classic wing experience. Want to make it a meal? Add a simple side salad with ranch dressing or some crispy french fries. Don’t forget extra lemon wedges on the side – a fresh squeeze right before eating makes these wings sing!
Storage and Reheating
If you have leftovers (though that’s rare with these!), pop them in an airtight container and keep them in the fridge for up to 3 days. To get them crispy again, just give them 5-6 minutes in your air fryer at 380°F. They won’t be quite as saucy as fresh-made, but they’ll still taste great! Skip the microwave – it’ll make them soggy.
Air Fryer Lemon Pepper Wings
Equipment
- Air Fryer
Ingredients
Main Ingredients
- 3 lbs Chicken Wings dried, cut into drumettes and flats
- 5 Tbsp Butter unsalted
- 2 Tbsp Lemon Pepper Seasoning
- Chopped Parsley
Instructions
- Preheat your Air Fryer (if recommended in the manual) to 380F/193C.
- Place the paper towel-dried chicken wings in the basket and insert it into the air fryer. Cook the wings for 24 minutes at 380F/193C, shaking the basket every 10 minutes to ensure even cooking.
- When the time is up, shake the basket, increase the temperature to 400F/204C, and cook for an additional 5 minutes, or until the skin is golden brown and crispy. Repeat with remaining wings in batches as necessary.
- While wings are cooking, make your lemon pepper sauce. In a small bowl, combine the butter and lemon pepper seasoning, whisking well.
- Place the cooked wings in a large bowl and pour the lemon pepper sauce over them, then toss to coat. Sprinkle with parsley and serve with lemon wedges, if desired.
