
Crispy, golden wings with a bright, buttery lemon pepper sauce — this air fryer recipe delivers serious crowd-pleasing flavor while staying completely on track for anyone managing candida. The ingredient list is refreshingly clean: chicken wings, a handful of pantry spices, fresh lemon, and unsalted butter, with no added sugars, vinegars, or processed sauces that can sneak into typical wing recipes and derail your progress. The real trick to that shatteringly crisp skin is the baking powder coating before the wings ever hit the air fryer, so you get that deep golden crunch without deep frying or any questionable coatings. Fresh lemon juice and zest do all the heavy lifting in the sauce, giving you bold, tangy flavor from a whole-food source rather than a bottled seasoning blend. Tossing the hot wings directly in the sauce means every piece gets evenly coated in that glossy, peppery finish. A scatter of fresh parsley and a few lemon wedges on the side make this feel like something you'd order at a restaurant — not a dish built around dietary restrictions. Whether you're cooking for yourself or feeding a table full of people, these wings disappear fast.
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Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the wings with the baking powder, 1/2 tsp kosher salt, and garlic powder until evenly coated.
Preheat the air fryer to 400°F (205°C) for 3 minutes. Arrange the wings in a single layer in the air fryer basket, leaving a little space between each piece — work in two batches if needed to avoid crowding.
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