Ingredients
Scale
- 2 lbs chicken wings (split into flats and drumettes)
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons lemon pepper seasoning (ensure it contains salt, or add 1/2 tsp salt)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Fresh lemon wedges for serving
- Optional: 2 tablespoons melted butter mixed with 1 teaspoon lemon zest for a wet wing finish
- Optional: Fresh chopped parsley for garnish
Instructions
- Start by patting the chicken wings completely dry with paper towels. This is the most important step for achieving maximum crispiness. Place the dried wings in a large mixing bowl. Drizzle the olive oil over the wings and toss to coat evenly. In a small ramekin, mix the lemon pepper seasoning, garlic powder, and onion powder. Sprinkle the seasoning over the wings and toss thoroughly until every piece is well-coated.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the wings in the air fryer basket in a single layer. Make sure they are not touching or overlapping to allow the hot air to circulate freely. Cook the wings for 10 minutes, then open the basket and use tongs to flip each wing. Cook for another 10 minutes, or until the skin is golden brown and reaches an internal temperature of 165°F (74°C).
- Remove the wings from the air fryer and place them in a clean bowl. If you prefer “wet” wings, toss them immediately with the melted butter and lemon zest mixture. If you prefer them dry, simply transfer them to a serving platter. Squeeze fresh lemon juice over the top for an extra zing and garnish with chopped parsley. Serve immediately while they are hot and crispy.
- Cook Time: 30 minutes