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Air-Fryer Lemon-Pepper Wings
Andre Lewis

Air-Fryer Lemon-Pepper Wings

Baking powder changes the skin's pH and helps these wings blister without a flour coat. Use aluminum-free baking powder, not baking soda, unless you enjoy metallic chicken. Lemon zest goes on after cooking so its fresh aroma doesn't disappear in the fryer.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs split chicken wings tips removed
  • 1 tbsp aluminum-free baking powder
  • 1 tsp kosher salt
  • 1 tsp coarse ground black pepper divided
  • 1/2 tsp garlic powder
  • 2 tbsp unsalted butter melted
  • 2 tsp finely grated lemon zest
  • 1 tbsp fresh lemon juice

Method
 

  1. Pat the wings very dry with paper towels; damp skin will steam instead of blister.
  2. Toss the wings with the baking powder, salt, 1/2 teaspoon pepper and garlic powder until lightly dusted.
  3. Preheat the air fryer to 390°F for 4 minutes.
  4. Arrange the wings in one layer and air-fry for 12 minutes, then turn every piece.
  5. Cook for 12 to 16 minutes more until the skin is crisp and the meatiest wing reaches at least 165°F.
  6. Whisk the melted butter with the lemon zest, lemon juice and remaining pepper.
  7. Toss the hot wings with the lemon-pepper butter and serve immediately.