Air Fryer Lemon Pepper Chicken Wings
Lemon pepper wings skip the heavy sauce. The wings air fry until the skin is crisp, then get tossed in melted butter with fresh lemon zest, a squeeze of juice and plenty of coarsely cracked pepper. They taste bright and savoury, and the skin stays crunchy because there is so little liquid on it.
By Priya Raman
Published
- Prep Time
- 10 mins
- Cook Time
- 25 mins
- Total Time
- 35 mins
- Servings
- 4 servings
How do you make Air Fryer Lemon Pepper Chicken Wings?
Toss 1 kg split chicken wings with baking powder, salt and garlic powder. Air fry at 200°C (400°F) for 22-25 minutes, shaking halfway, until crisp and 74°C (165°F) inside. Melt 3 tbsp butter with the zest of 2 lemons, 1 tbsp lemon juice, 1 1/2 tsp cracked black pepper and a pinch of salt, toss with the hot wings and serve with lemon wedges.
- Total time
- 35 mins
- Calories
- 465 per serving
- Protein
- 38 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Wings
Lemon pepper butter
Equipment
Air fryer · Large bowl · Microplane or fine grater · Small saucepan · Instant-read thermometer
Quick Directions
Dry and season
Pat the wings very dry with paper towel.
Air fry
Preheat the air fryer to 200°C (400°F).
Make the lemon pepper butter
While the wings cook, finely zest both lemons, then squeeze 1 tbsp of juice from one and cut the other into wedges.
Toss and serve
Tip the hot wings into a clean bowl, pour over the lemon pepper butter and toss until every piece is speckled with zest and pepper.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer lemon pepper chicken wings.
Dry and season
Pat the wings very dry with paper towel. Toss them in a large bowl with the baking powder, 3/4 tsp salt and the garlic powder until lightly and evenly coated.
Air fry
Preheat the air fryer to 200°C (400°F). Arrange the wings in a single layer with space between them, working in batches if needed. Air fry for 22-25 minutes, shaking the basket or turning the wings halfway, until the skin is deep golden and crisp. The thickest drumette should read 74°C (165°F).
Make the lemon pepper butter
While the wings cook, finely zest both lemons, then squeeze 1 tbsp of juice from one and cut the other into wedges. Crack the peppercorns coarsely in a mortar or with the bottom of a heavy pan. Melt the butter in a small saucepan over low heat, take it off the heat and stir in the zest, lemon juice, cracked pepper and 1/4 tsp salt.
Toss and serve
Tip the hot wings into a clean bowl, pour over the lemon pepper butter and toss until every piece is speckled with zest and pepper. Sprinkle with parsley, if using, and serve straight away with lemon wedges for squeezing.
Recipe Tips
- Zest the lemons before you juice them; it is much harder the other way round.
- Crack whole peppercorns yourself. Fine ground pepper turns dusty and bitter, while coarse pieces give the bold, crunchy pepper flavour these wings are known for.
- Keep the butter warm, not sizzling, when you add the zest so the lemon oils stay fresh and do not cook off.
- For extra-crisp skin, leave the seasoned wings uncovered on a rack in the fridge for 1-8 hours before air frying.
Variations
- Dry lemon pepper wings: skip the butter and toss the hot wings with the zest, cracked pepper and salt only, then finish with a squeeze of lemon.
- Lemon pepper parmesan wings: toss the buttered wings with 30 g (1/3 cup) finely grated parmesan.
- Spicy lemon pepper: add 1/4 tsp cayenne pepper or chili flakes to the butter.
Nutrition (per serving)
| Calories | 465 |
|---|---|
| Protein | 38 g |
| Carbs | 2 g |
| Fat | 34 g |
| Saturated fat | 12.5 g |
| Fibre | 0.5 g |
| Sugar | 0.5 g |
| Sodium | 980 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftover wings within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze cooked wings before tossing them in the butter for up to 2 months.
- Reheat
- Reheat in the air fryer at 190°C (375°F) for 5-6 minutes, until hot to the centre, 74°C (165°F), and crisp again. Add fresh zest after reheating to bring back the lemon flavour.
Air Fryer Lemon Pepper Chicken Wings FAQs
How do you make lemon pepper wings in the air fryer?
Coat dry wings with baking powder, salt and garlic powder and air fry them at 200°C (400°F) for 22-25 minutes, until crisp and 74°C (165°F) inside. Toss them in melted butter mixed with lemon zest, lemon juice and coarsely cracked black pepper, and serve right away.
Can I use store-bought lemon pepper seasoning?
Yes. Use about 2 tsp of lemon pepper seasoning in the melted butter instead of the zest, cracked pepper and 1/4 tsp salt. Many blends are salty, so taste a wing before adding any extra salt, and check the label if you need it gluten-free.
Why are my lemon pepper wings not crispy?
Usually the wings were wet, crowded or tossed in too much liquid. Pat them very dry, cook them in a single layer with space around each piece, and use only 1 tbsp of lemon juice in the butter. Toss just before serving.
Are lemon pepper wings gluten-free?
This recipe is gluten-free as written. Chicken, butter, lemon, pepper and salt contain no gluten, but check that your baking powder and any seasoning blend you use are labelled gluten-free.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
