Eggless Air Fryer Lemon Pepper Wings
Crispy, golden, and absolutely loaded with bright citrus flavor, these air fryer wings are the kind of appetizer that disappears before you can even set the platter down. The secret to that shatteringly crisp skin is baking powder — it draws out moisture and helps the exterior get deeply golden without a drop of oil or any egg-based coating. That means no egg wash, no batter, nothing that would make this off-limits for anyone avoiding eggs. Once the wings come out of the fryer, they get tossed in a glossy butter sauce built from fresh lemon juice, lemon zest, and coarsely ground black pepper — simple ingredients that deliver a seriously punchy, restaurant-quality finish. The whole process is straightforward enough for a weeknight but impressive enough to serve at a game-day spread. Finish with a scatter of fresh parsley and a few lemon wedges, and you've got a plate that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp baking powder
- ½ tsp kosher salt
- ½ tsp garlic powder
For the lemon pepper sauce
- 3 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp coarsely ground black pepper
- ¼ tsp kosher salt
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
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.
- 2
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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