Mushroom Free Air Fryer Lemon Pepper Wings
Crispy, golden, and loaded with bright citrus heat, these air fryer wings are the kind of crowd-pleaser that disappears fast. The secret to that shatteringly crisp skin is a light coating of baking powder before they hit the air fryer — no deep-frying, no mess, just serious crunch. A quick homemade lemon pepper sauce made with real butter, fresh lemon juice, and coarsely ground black pepper gets tossed over the hot wings right before serving, so every bite is punchy and glossy. For anyone navigating a mushroom-free lifestyle, wings can be a minefield at restaurants where sauces and seasonings often sneak in unexpected fungi-derived ingredients — making this from-scratch approach a genuinely satisfying solution. Everything here is straightforward and clean: chicken, citrus, butter, and a handful of pantry spices. A garnish of fresh parsley and a few lemon wedges on the platter makes them look like something you'd order at a proper wing bar. These are the wings you'll be making on repeat.
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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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