Macadamia Free Air Fryer Lemon Pepper Wings
Crispy, golden wings with a bright, buttery lemon pepper sauce — this air fryer recipe delivers serious restaurant-quality results right in your own kitchen. The secret to that shatteringly crisp skin is a light coating of baking powder before cooking, which draws out moisture and helps the skin render beautifully without a drop of oil. A quick homemade sauce of melted butter, fresh lemon juice, lemon zest, and coarsely ground black pepper gets tossed over the hot wings at the end, coating every piece in tangy, savory goodness. Because everything is made from scratch with straightforward ingredients, you never have to second-guess what's actually in your food — no mystery seasonings, no pre-made spice blends with hidden additives. The air fryer does the heavy lifting, circulating heat to get that deep golden color and satisfying crunch that's usually reserved for deep-fried wings. A finishing scatter of fresh parsley and a few lemon wedges on the side makes the whole platter look like something you'd order at a proper wing spot. These are the kind of wings that disappear fast, so you might want to double the 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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