Ingredients
Method
- Pat chicken wings dry with paper towels for approximately 5 minutes to remove excess moisture.
- Combine baking powder, lemon pepper seasoning, garlic powder, salt, and black pepper in a large bowl. Add the wings and toss thoroughly to coat each piece evenly.
- Preheat the air fryer to 380°F (193°C) and allow it to warm up for about 3 minutes.
- Arrange wings in a single layer in the air fryer basket, ensuring no overlapping. Cook in batches if necessary to prevent steaming.
- Air fry the wings for 25-28 minutes, flipping halfway through (around 12 minutes) for even cooking. Cook until golden brown and crispy.
- While the wings cook, melt the butter in a small saucepan or microwave-safe bowl. Stir in fresh lemon juice, lemon zest, and hot sauce (if using), then keep the mixture warm.
- Transfer the cooked wings to a large bowl, then pour the zesty butter glaze over them. Toss gently until each wing is coated.
- Sprinkle chopped parsley over the wings for garnish, and serve immediately for optimal crunch and flavor.
Nutrition
Notes
Ingredient Variation: I often adjust the hot sauce in the glaze based on my mood, sometimes I omit it entirely for a pure lemon butter experience, or I might even add a tiny pinch of dried oregano