Crispy Air-Fried Lemon Pepper Wings with Garlic Aioli

These air-fried lemon pepper wings deliver a shatteringly crisp exterior that rivals deep-fried wings, but without the mess or extra oil. A simple coating of baking powder and salt creates millions of tiny blisters on the skin, which then absorbs a buttery, tangy lemon pepper glaze.

Served with a cool, garlicky aioli for dipping, these wings are perfect for game day, a weeknight dinner, or any time a craving for crispy, flavorful chicken strikes.

Crispy, tangy, and buttery, these air-fried lemon pepper wings are a game-changer. The secret to their incredible crunch is a dry rub of aluminum-free baking powder and salt, which draws out moisture and creates a craggy surface that crisps up beautifully in the air fryer.

After a two-stage cook—first at 375°F for even rendering, then a blast at 400°F for extra crispness—the wings are tossed in a bright lemon pepper butter glaze and served with a cool, creamy garlic aioli. Ready in just 35 minutes, they're an easy, crowd-pleasing meal.

Ingredients

Why this recipe works

The combination of baking powder and salt works wonders on chicken wings. Baking powder, when combined with the chicken's natural moisture, creates tiny bubbles that expand during cooking, resulting in a textured, blistered skin that is incredibly crispy.

The salt helps to dry out the skin further, ensuring that it crisps up rather than steams. This method achieves a shatteringly crisp exterior without the need for deep frying, making it a lighter yet equally satisfying option.

Air frying at two temperatures is the key to perfect wings. Starting at 375°F allows the fat to render slowly and the meat to cook through without burning the outside.

Then, cranking the heat to 400°F for the final few minutes gives the skin that deep golden color and extra crunch. The result is wings that are juicy on the inside and audibly crispy on the outside, ready to be coated in a glossy, zesty glaze that clings to every nook and cranny.

Notes and substitutions

For the crispiest results, use aluminum-free baking powder. Regular baking powder can leave a metallic aftertaste, which is especially noticeable on a simple preparation like this. Also, pat the wings completely dry before coating them; any excess moisture will hinder the crisping process. Use a light hand with the baking powder—too much can create a bitter taste.

You can use either wingettes and drumettes, or separate whole wings yourself. The air fryer works best with smaller, uniform pieces, so try to keep them similar in size. For the aioli, use a good-quality mayonnaise as the base, and adjust the garlic and lemon zest to your preference. If you don't have lemon pepper seasoning, you can mix lemon zest and cracked black pepper in a pinch.

• Chicken wingettes and drumettes: Whole chicken wings, separated at the joints, or use chicken drumettes only.
• Aluminum-free baking powder: Regular baking powder works, but aluminum-free prevents a metallic taste.
• Mayonnaise: Use a good-quality store-bought mayonnaise or a homemade aioli.
• Lemon pepper seasoning: Use a store-bought lemon pepper blend or make your own with lemon zest and cracked black pepper.

Equipment

• Air fryer
• Paper towels
• Large bowl
• Small bowl
• Whisk
• Tongs