The ultimate crispy lemon pepper wings. This recipe uses a baking powder dry-rub to achieve a restaurant-style crunch in the oven or air fryer, finished with a zesty, buttery lemon glaze.
Start by preheating your oven to 425°F (220°C). Thoroughly pat the wings dry. In a large bowl, toss the wings with the baking powder, salt, pepper, garlic powder, paprika, and oil until every piece is evenly coated.
For the best airflow, place a wire rack over a baking tray. Arrange the wings in a single layer without touching. Bake for 40–45 minutes, flipping them halfway through, until they are deep golden and audibly crispy.
If you prefer the air fryer, set it to 400°F (200°C). Arrange the wings in the basket and cook for 18–22 minutes. Make sure to shake the basket halfway through to ensure an even crunch on all sides.
While the wings are cooking, melt the butter in a pan over medium heat. Add the minced garlic and sauté lightly until fragrant, be careful not to let it burn. Stir in the fresh lemon juice, zest, honey, and chili flakes. Taste your sauce and adjust the salt or lemon levels to your preference.
Once the wings are piping hot and crispy, transfer them to a clean bowl. Pour the warm lemon butter sauce over them and toss well to ensure every nook and cranny is coated.
Pile the wings onto a platter and finish with a sprinkle of fresh parsley and an extra pinch of lemon zest for a vibrant pop of color and flavor.
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.