Air Fryer Lemon Pepper Wings (Crispy, Start to Finish)
The whole trick is dry skin and baking powder — 380°F to cook them through, then 400°F to get them crackly.
Serves 4. About 45 minutes, start to finish.
Ingredients
- 2 lb chicken wings (drums & flats)
- 1 tbsp baking powder (important: NOT baking soda)
- 1–1 1/2 tbsp lemon pepper seasoning
- 1/2 tsp garlic powder (optional)
- Light oil spray
- Optional finish: 1 tbsp melted butter
- Optional finish: fresh lemon juice or zest
Steps
- Dry the wings (critical). Take wings out of the package and pat them very dry with paper towels. Flip and dry again. Dry skin = crispy skin.
- Season. Add baking powder, lemon pepper, and garlic powder (optional). Toss gently until lightly and evenly coated. No oil yet — baking powder needs dry skin.
- Preheat. Preheat the air fryer to 380°F for 3–5 minutes.
- Load the basket. Lightly spray the air fryer basket. Place wings in a single layer — don’t stack.
- Air fry. Cook at 380°F for 25 minutes. Then increase to 400°F and cook 5–7 more minutes until golden and crackly. If they don’t look crispy yet, add 2 more minutes at 400°F.
- Toss (this matters). Move wings hot into a clean bowl. Sprinkle extra lemon pepper, 1/2 tsp at a time. Optional glossy finish: drizzle 1 tbsp melted butter and a light squeeze of lemon. Cover the bowl with a lid or plate and shake gently to coat. One last gentle shake.
- Rest (yes, rest). Let wings sit 2 minutes. Final result: crispy skin, bright lemon pepper flavor.
Pro Adjustments
- No baking powder: still good, just slightly less crunchy.
- Dry-rub style: skip the butter finish — lemon pepper only.