Pistachio Free Air Fryer Lemon Pepper Wings
Crispy, golden, and bursting 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 baking powder — it draws out moisture and helps the skin puff and brown beautifully without a drop of oil. Once the wings come out of the fryer, they get tossed in a simple butter sauce loaded with fresh lemon juice, lemon zest, and coarsely ground black pepper, which clings to every crevice for maximum flavor. The whole thing comes together with straightforward pantry staples and fresh lemons, so there's zero guesswork about what's actually in your food. Tree nut concerns are completely off the table here — every ingredient is clean and easy to verify, making this a stress-free choice for anyone navigating nut-related restrictions. Finish with a scatter of fresh parsley and a few lemon wedges on the side, and you've got a platter that looks like it came from a proper wing joint. These are best served immediately while the skin is still crackling.
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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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