Wings Night: My Not-So-Secret Weapon
Let me tell you, there’s something about air fryer lemon pepper wings (dry rub style) that just makes any random Thursday feel like a party. I remember the first time I tried making these instead of ordering takeout; I’d just gotten my air fryer (thanks, Aunt Linda!) and was convinced it would end up collecting dust. Turns out, it’s now the only kitchen gadget I don’t have to dig out from under a pile of ladles. Oh, and fair warning—this recipe might have you licking your fingers and your plate. Not that I’ve ever done that. (Okay, maybe once. Or twice.)
Why I Keep Making These (Even When I’m Tired)
I make these wings basically any time my family starts circling the kitchen like hungry seagulls. My husband says it’s the “zingy” lemon flavor (his words, not mine) and the kids just love anything crunchy. Honestly, I even whip up a batch just for myself when I’ve had one of those days. You know the kind—when everything you touch seems to vanish, including your patience. Plus, no messy oil splatters to clean up. (Not that I haven’t trashed my stovetop a time or two. Live and learn, right?)
What You’ll Need (And a Few “Cheats”)
- 2 pounds chicken wings (I use the split kind, but drumettes are good too. If you forget to thaw them, just run them under cold water—works fine.)
- 1 tablespoon olive oil (Sometimes I swap in avocado oil, especially if my olive oil bottle vanished again.)
- 2 teaspoons lemon pepper seasoning (My grandmother swore by Lawry’s, but honestly any decent brand will do. I’ve even made my own with lemon zest and cracked pepper when I was feeling extra.)
- 1 teaspoon garlic powder (Add more if you love garlic, I’m not judging.)
- 1 teaspoon onion powder
- 1/2 teaspoon salt (Taste your seasoning first; some of them are pretty salty already.)
- 1/2 teaspoon smoked paprika (This is optional, but I really like the little extra kick. Sometimes I leave it out and nobody notices.)
- 1/4 teaspoon baking powder (Makes them crispier—learned that from Serious Eats!)
- Lemon zest, for extra zing (When I remember to buy lemons—if not, no biggie)
How I Actually Make These (With a Few Detours)
- Preheat your air fryer to 400°F (about 200°C). I sometimes forget and just toss the wings in cold. Actually, I think it works better if you let it heat up a minute or two, but it’s not a dealbreaker.
- Dry the wings with paper towels. This is the part I used to skip (out of pure laziness), but it really does make a difference for crispy skin.
- Toss the wings with oil in a big bowl. Add seasoning mix—lemon pepper, garlic powder, onion powder, salt, smoked paprika, and baking powder. I usually just dump everything in and mix with my hands. (This is where I sneak a taste of the seasoning—just use a clean finger, don’t let anyone see you!)
- Arrange wings in a single layer in your air fryer basket. Don’t crowd them. If you have a small air fryer like mine, you might have to do two batches. Or just pile them in and shake halfway, but they won’t be as neat.
- Cook for about 10 minutes, then flip or shake the basket. Cook for another 8-10 minutes, until they’re golden and crisp. If you like them extra crunchy, add another 2 minutes—they can take it!
- Zest a lemon over the top and serve. Or skip this if your lemon is shriveled in the crisper drawer—been there. Eat hot. (Though I think they taste even better the next day. If they last.)
Stuff I Wish I’d Known Before
- Baking powder is not the same as baking soda. Trust me, I made that mistake once. Once.
- If you pile up the wings too much, they steam instead of crisp. But if you’re starving, they’ll still taste good, just not as crunchy.
- It’s fine if you forget to flip them halfway—just shake the basket a little at the end, they’ll sort themselves out.
If You Want to Mix Things Up
- I’ve tried using Cajun seasoning instead of lemon pepper—actually, that was a bit much, but my brother loved it. (Kind of a spice fiend, that one.)
- Sometimes I add a pinch of chili flakes for a little more fire. Or not, depending on the mood.
- Oh, and once I tried dusting with parmesan at the end. Honestly, it just clumped up, but maybe you’ll have better luck?
What If I Don’t Have an Air Fryer?
Okay, real talk: you can do these in the oven at 425°F. Just put the wings on a rack over a baking sheet, and bake for about 40 minutes, flipping halfway. Not quite the same (I think the air fryer is a wee bit better), but it’ll do in a pinch. Here’s a good oven wing guide from Bon Appétit if you want more details.
Will They Last? (Ha!)
Supposedly, you can keep leftovers in the fridge for up to 3 days, but honestly, in my house, they never last more than a day. If you do manage to save some, reheat them in the air fryer for 3 minutes at 350°F, and they’ll crisp right back up. Microwaving works, but they’re kind of floppy.
How We Like to Serve Them
I mean, you can just devour them straight from the basket (guilty), but my family likes them with celery sticks and a side of ranch. Occasionally, if I’m feeling fancy, I serve with a quick honey mustard dip and a pile of napkins. Oh, and during the playoffs, we bring out a big old bowl and let everyone dig in—no plates required, just grab and go.
Things I’ve Learned (The Hard Way)
- Don’t skip drying the wings. I tried to save a minute once and wound up with soggy skin.
- If you rush the cooking and take them out too early, they’re rubbery. (No one wants that.)
- And seriously, don’t use baking soda. It’s not the same thing. (Why do they even look so similar?)
Real Questions I’ve Gotten (No, Really)
- Can I use frozen wings? Yep! Just add a few extra minutes and pat them dry after the first cook. They’ll be fine, promise.
- Do I need to marinate the wings? Not really. The dry rub is plenty flavorful. I actually tried marinating them overnight once and couldn’t really tell the difference. But maybe that’s just me?
- Is lemon pepper seasoning spicy? Not at all—it’s more tangy than hot. But if yours is spicy, that’s a bonus I guess.
- Can I double the recipe? Sure, but unless you’ve got some mammoth-sized air fryer, you’ll have to work in batches. Or invite fewer people. (Just kidding.)
- What if I don’t have baking powder? You can skip it, but the wings won’t get quite as crispy. Still good, though!
Oh, and before I forget—if you get distracted halfway through and leave the wings in a bit longer, they’re usually even better (at least, that’s what I tell myself). Anyway, let me know how they turn out, or if you have any wild wing experiments to share. I’m always looking for new ideas, or just an excuse to make wings again.
Ingredients
- 2 pounds chicken wings, split and tips removed
- 2 tablespoons olive oil
- 1 1/2 tablespoons lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon zest (optional, for garnish)
Instructions
-
1Preheat the air fryer to 400°F (200°C) for 3 minutes.
-
2Pat the chicken wings dry with paper towels and place them in a large bowl.
-
3Drizzle the olive oil over the wings and toss to coat evenly.
-
4In a small bowl, mix together the lemon pepper seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle the dry rub over the wings and toss until well coated.
-
5Arrange the wings in a single layer in the air fryer basket. Cook for 20-22 minutes, shaking the basket halfway through, until the wings are golden and crispy.
-
6Transfer the wings to a serving platter and garnish with fresh lemon zest if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
