Air Fryer Lemon Pepper Wings
My tangy and refreshing Air Fryer Lemon Pepper Wings are made with fresh lemon zest, lemon juice, cracked black pepper, and a light buttery glaze.
Ingredients
- 2 ⅕ lbs chicken wings (1 kilo)
- ½ tsp baking powder
- ½ tsp chili
- 1 tsp salt
- 2 lemons (zest+juice)
- 1 ½ tbsp butter
- 1 tbsp honey
- ¾ tsp crushed black pepper
- chopped parsley (to garnish)
Instructions
- Start by preparing the chicken wings. Pat them dry well with paper towels, as removing excess moisture helps them cook up crisp in the air fryer.
- Place the wings in a large bowl and add the salt, chili flakes, and baking powder. Mix everything until the wings are evenly coated.
- Preheat your air fryer to 200°C (400°F). Once hot, arrange the wings in a single layer in the basket, making sure they are not crowded. Cook them in batches if needed so the air can circulate properly.
- Air fry the wings for about 20-25 minutes, turning them halfway through cooking. They should come out golden and crisp on the outside, with a slightly firm texture when touched.
- While the wings are cooking, prepare the lemon butter glaze. In a small pan over low heat, melt the butter gently. Add the lemon zest, lemon juice, crushed black pepper, and honey, then stir until everything is combined. Let it warm for a minute or two, but do not let it boil.
- Once the wings are cooked, transfer them to a clean bowl. Pour the warm glaze over the wings and toss them until they are evenly coated. The glaze should lightly cover each piece without making them soggy.
- Serve the wings right away while they are still warm and crisp.
Notes
- Dry the wings well before seasoning.
- Cook in a single layer for better crisping.
- Turn halfway through cooking.
- Keep in mind that larger wings may require slightly longer cooking times, while smaller wings may cook more quickly. Adjust your cooking time accordingly based on the size of the wings you’re using.
- Use fresh lemon for a cleaner taste.
- Adjust chili to suit your heat level.