Air fryer recipe · Starters
Lemon Pepper Wings
Bright, zesty wings dusted in cracked pepper and lemon for a tangy, buttery crunch.
- 25 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 365kcal
- 20.8 gprotein
- 2.9 gcarbs
- 29.6 gfat
- 0.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken wings700 g
- Baking powder1 tbsp
- Cracked black pepper2 tsp
- Lemon zest2 lemons
- Melted butter3 tbsp
- Salt1 tsp
Method
Dry the wings
Pat the wings completely dry with paper towels, then toss them with the baking powder and salt. The dryness and baking powder together are the secret to wings that crisp like they were deep-fried.
Season lightly
Add half the cracked pepper to the wings and toss to coat evenly. Hold back the lemon zest for now, since citrus oils turn bitter under prolonged high heat.
Arrange for airflow
Lay the wings out in a single layer with space between each one so hot air circulates fully. Crowding traps steam and gives you soft, pale skin instead of crackle.
Make the lemon butter
Stir the lemon zest and remaining pepper into the warm melted butter. Let it sit so the zest perfumes the butter while the wings cook.
Air-fry until golden
Air-fry at 200C for 20 minutes, shaking the basket twice, until the skin is blistered and crisp. Immediately toss the hot wings in the lemon-pepper butter so the coating clings and shines. The chicken is done when it is opaque all the way through with no pink at the centre.
