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Close-up of Air Fryer Lemon Pepper Wings garnished with chopped parsley and grated cheese, served on a white plate with a side of dipping sauce.

Air Fryer Lemon Pepper Wings

I love making Air Fryer Lemon Pepper Wings when I want wings that are genuinely crispy without any deep frying mess and faster than making them in the oven. The skin comes out perfectly golden all over, the lemon pepper butter coating is bright, bold, and deeply savory, and every single bite is packed with that zesty kick. I serve them for Super Bowl parties, Friday night dinners, and tailgates because they're incredibly budget-friendly and always a huge crowd-pleaser. If you happen to have any leftovers, store in the fridge for 3 to 4 days and reheat in the air fryer to bring that crispiness right back.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: Air Fryer Lemon Pepper Chicken Wings, Air Fryer Lemon Pepper Wings
Servings: 4
Calories: 353kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 2 pound chicken wings
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons butter melted
  • 1 tablespoon lemon pepper seasoning
  • Lemon wedges & parsley for serving
US Customary - Metric

Instructions

  • Line the air fryer basket with parchment paper.
  • Toss the wings with baking powder and salt in a large bowl.
    2 pound chicken wings, 1 tablespoon baking powder, ½ teaspoon salt
  • Arrange in a single layer in the basket.
  • Air fry at 400°F (200°C) for 18–20 minutes, or until crispy and golden.
  • Stir the melted butter and lemon pepper seasoning together. Coat the wings with the butter–lemon pepper mixture.
    3 tablespoons butter, 1 tablespoon lemon pepper seasoning
  • Garnish with lemon wedges and parsley, then serve warm.
    Lemon wedges & parsley

Notes

Here are a few tips I've picked up from making these wings more times than I can count.
Pat the wings dry first: Use paper towels to dry the wings thoroughly before tossing them in the baking powder and salt. Less moisture on the surface means a crispier result.
Don't skip the baking powder: It's not just for baking. The baking powder raises the pH of the skin and helps it brown and crisp up far better than salt alone ever would.
Arrange in a single layer: Overlapping wings trap steam and prevent the skin from crisping evenly. If your air fryer is small, cook in two batches for the best texture.
Sauce the wings right out of the air fryer: Coat them with the butter and lemon pepper mixture while they're still hot so the sauce clings to the skin and absorbs into each piece instead of just sitting on top.
Check for doneness with a thermometer: The wings should reach an internal temperature of 165°F before serving. Color alone isn't always a reliable indicator with air fryer cooking.
Freeze before storing: If you're prepping ahead or have leftovers, flash-freeze the wings on a baking sheet for 1 hour so they don't stick together, then refrigerate for 3 to 4 days in an airtight container or freeze for up to 3 months. Thaw and air-fry or reheat in the oven.

Nutrition

Calories: 353kcal | Carbohydrates: 2g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 766mg | Potassium: 214mg | Fiber: 0.4g | Sugar: 0.02g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 2mg
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