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. A quick toss in a buttery sauce of fresh lemon juice, lemon zest, and coarsely ground black pepper gives every bite that punchy, tangy kick you want from a great lemon pepper wing. For anyone navigating grain sensitivities, store-bought seasoning blends and sauces can be a minefield, but this recipe keeps things clean and straightforward — every ingredient here is naturally free of rye and rye-derived additives. The whole sauce comes together in one small saucepan while the wings finish cooking, so timing is effortless. Finished with a scatter of fresh parsley and a few lemon wedges on the side, these wings look as good as they taste. Whether you're feeding a game-day crowd or just treating yourself, this is the kind of simple, satisfying recipe you'll come back to again and again.
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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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