Peanut Free Air Fryer Lemon Pepper Wings
Crispy, tangy, and deeply satisfying, these air fryer wings deliver that coveted golden crunch without a drop of oil for frying. The secret is a light coating of baking powder before they hit the basket — it draws out moisture and creates a shatteringly crisp skin that rivals anything you'd get at a sports bar. Once they're done, a quick toss in a bright butter sauce loaded with fresh lemon juice, lemon zest, and coarsely ground black pepper takes them somewhere truly special. For anyone navigating nut allergies, wings can be a surprisingly tricky order at restaurants where shared fryers and mystery seasonings are the norm — making this at home puts you fully in control of every ingredient. The sauce comes together in minutes on the stovetop while the wings finish cooking, so there's no scrambling at the end. A scatter of fresh parsley and a few lemon wedges on the platter make these look as good as they taste. Whether you're feeding a crowd or just treating yourself on a weeknight, these wings are the kind of recipe you'll come back to again and again.
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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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