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These crispy Lemon Pepper Wings are made in the air fryer, seasoned with lemon pepper and garlic, then finished with fresh lemon zest and parsley for a bright, zesty flavor.
Lemon Pepper Chicken Wings
Whenever I’m craving wings with big flavor but without a heavy sauce, lemon pepper is one of my favorites. The air fryer makes the skin beautifully golden and crispy, while the bright, zesty lemon pepper seasoning gives them that restaurant-style flavor I love. They’re perfect for game day, parties, or even an easy dinner. If you love cooking this way as much as I do, check out more of my air fryer recipes, or try my classic Air Fryer Chicken Wings that you can season or sauce any way you like.
Why You’ll Love These Lemon Pepper Wings
I wanted these wings to taste bright and lemony, without adding a lot of extra calories of deep frying. My daughter Madison said they taste better than Wing Stop
- Crispy without deep frying: Baking powder helps the skin turn golden and crisp in the air fryer.
- Big lemon-pepper flavor: Lemon pepper seasoning, fresh zest, garlic, and cracked black pepper flavor every bite.
- Just enough butter: One tablespoon helps the seasoning cling and adds only about 25 calories per serving.
- High in protein: Each serving packs 30 grams of protein.
- Quick and easy: The wings take about 30 minutes from start to finish.
Ingredients You’ll Need
Here’s what you’ll need to make these delicious wings. See the recipe card below for the exact measurements.
- Chicken Wings: Use a combination of wingettes and drumettes so they cook evenly.
- Lemon Pepper Seasoning: I use Lawry’s Lemon Pepper Blend. Since it already contains salt, there’s no need to add more. If using another brand, you may beed to adjust salt to taste.
- Garlic Powder: Adds savory flavor that complements the lemon and black pepper.
- Baking Powder: This is the secret to crispier skin. Make sure you use baking powder, not baking soda.
- Butter: Just one tablespoon helps the finishing seasoning and lemon zest stick to the hot wings.
- Lemon Zest: Adds fresh lemon flavor without the moisture of lemon juice, which can soften the crispy skin.
- Parsley: Adds freshness and a little color.
How to Make Lemon Pepper Wings in the Air Fryer
Making them in the air fryer gives you perfect, crispy results. See the recipe card below for printable directions.
- Dry the wings: Pat the chicken very dry with paper towels. Removing as much moisture as possible helps the skin crisp.
- Season: Toss the wings with two teaspoons of lemon pepper seasoning, garlic powder, and baking powder.
- Air fry: Arrange the wings in a single layer and air fry at 400°F for 16 to 22 minutes, shaking the basket halfway through.
- Make the finishing mixture: Combine the melted butter with the remaining lemon pepper seasoning, lemon zest, black pepper, and parsley.
- Toss and serve: Add the hot wings to the lemon-pepper butter and toss until evenly coated. Serve immediately with lemon wedges.
Tips for the Crispiest Air Fryer Wings
- Pat the wings very dry before seasoning.
- Don’t overcrowd the air fryer basket. Cook them in batches if necessary.
- Toss the wings with the butter mixture immediately after cooking so the seasoning sticks.
- Add the fresh lemon zest after air frying so it stays fragrant and doesn’t burn.
- Serve lemon wedges on the side rather than adding lemon juice directly to the wings, which can soften the skin.
- Air fryers cook differently, so continue cooking until the wings are browned and crisp to your liking.
What to Serve with Lemon Pepper Wings
Serve these wings as a party appetizer with celery and carrot sticks, or turn them into dinner with roasted broccoli, a crisp salad, coleslaw, potato wedges, or air fryer French fries.
For a game-day spread, pair them with Buffalo Wings, deviled eggs, sweet potato skins, or spinach artichoke dip.
Yield: servings
Serving Size: 5 wings
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Pat the wings very dry with paper towels. Spray the air fryer basket with oil.
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In a large bowl, toss the wings with 2 teaspoons lemon pepper seasoning, garlic powder, and baking powder until evenly coated.
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Transfer the wings to the air fryer basket in a single layer, working in batches as needed. Air fry at 400°F for 16 to 22 minutes, shaking the basket halfway through, until golden and crispy.
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In a clean large bowl, combine the melted butter, remaining 1 teaspoon lemon pepper seasoning, and half the parsley.
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Add the hot wings and toss well to coat. Serve immediately topped with lemon zest, remaining parsley and lemon wedges.
Last Step:
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Serving: 5 wings, Calories: 344 kcal, Carbohydrates: 1 g, Protein: 30 g, Fat: 24 g, Saturated Fat: 8 g, Cholesterol: 195 mg, Sodium: 565.5 mg, Fiber: 0.5 g
Storage and Reheating
- Refrigerate leftover wings in an airtight container for up to four days.
- Reheat them in the air fryer at 350°F for 3 to 5 minutes, or until hot and crispy. The microwave will warm them, but the skin won’t stay as crisp.
- Freeze cooked wings for up to three months. Thaw them overnight in the refrigerator before reheating in the air fryer.
FAQ
Yes. Arrange the seasoned wings on a rack set over a baking sheet and bake at 425°F for about 45 minutes, flipping halfway through. Toss them with the lemon-pepper butter after baking.
For the crispiest results, thaw the wings completely and pat them very dry before seasoning. Excess moisture from frozen wings can prevent the skin from crisping and make it harder for the seasoning to stick.
The wings should be browned and crispy, and the internal temperature should reach at least 165°F when checked near the bone with a meat thermometer.
More Air Fryer Chicken Recipes You’ll Love
If you love these Lemon Pepper Wings, try one of these easy air fryer chicken recipes next:
