Lupin Free Air Fryer Lemon Pepper Wings
Crispy, golden wings with a bright, buttery lemon pepper sauce — this air fryer recipe delivers the kind of results that make you wonder why you ever ordered takeout. The skin gets genuinely crunchy thanks to a coating of baking powder and a blast of high heat, no deep fryer required. The sauce comes together in minutes with fresh lemon juice, lemon zest, coarsely ground black pepper, and unsalted butter, so every bite is tangy, savory, and rich without any mystery ingredients. For anyone navigating lupin sensitivities, this recipe is a breath of fresh air — no flour-based coatings, no legume-derived additives, just clean, straightforward pantry staples. Lupin flour has quietly made its way into a surprising number of wing seasonings, breading mixes, and restaurant batters, so making these at home puts you firmly in control. A garnish of fresh parsley and a squeeze of lemon wedge right before serving ties the whole platter together beautifully. These are the kind of wings that disappear fast, so you may want to plan for a second batch.
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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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