Crispy, golden wings with a bright, buttery lemon pepper sauce — this air fryer recipe delivers serious restaurant-level results right in your own kitchen. The ingredient list is refreshingly short and straightforward, which is exactly what you want when you're navigating a nickel sensitivity and need to avoid the long lists of grains, legumes, and nuts that can sneak into marinades and spice blends. Here, it's just chicken, a handful of pantry staples, butter, and fresh lemon — clean and uncomplicated. The baking powder trick is the real secret weapon, drawing moisture away from the skin so the air fryer can blast it into something genuinely shatteringly crisp without any breading or coating that could introduce problem ingredients. The sauce comes together in minutes off the heat, so the fresh lemon juice and zest stay bright and punchy rather than cooking down into something flat. Tossed together right before serving, every wing gets fully coated in that glossy, peppery butter sauce. These are the kind of wings that disappear fast, so you might want to double the batch.
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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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