Crispy Air-Fried Lemon Pepper Wings with Garlic Aioli Step-by-step instructions

Before you start

Before starting, pat the chicken wings completely dry with paper towels. This step is crucial for achieving crispy skin. Preheat the air fryer to 375°F (190°C) so it's ready when you are.

In a small bowl, whisk together the melted butter, lemon juice, and lemon pepper seasoning for the glaze. In another small bowl, stir together the mayonnaise, minced garlic, and lemon zest for the aioli. Have your tongs and a large bowl ready for tossing.

Instructions

Prep and Season

1. 1Dry and Season the Wings
   Pat the chicken wings completely dry with paper towels. In a large bowl, toss the wings with the baking powder and salt until every piece is evenly coated.
   Look for The wings should look dusty and feel dry, with no wet spots.
   Tip Drying thoroughly is the key to crisp skin. Use extra paper towels if needed.
2. 2Preheat and Arrange
   Preheat the air fryer to 375°F (190°C). Arrange the wings in a single layer in the air fryer basket, leaving space between them for air to circulate.
   Look for The basket should not be overcrowded; work in batches if necessary.
   Tip Overcrowding traps steam and makes the wings soggy. Cook in two batches if needed.

The wings should be evenly coated with a dusty layer of baking powder and salt. The baking powder will look like a fine white powder, and the wings should feel dry to the touch.

This is the foundation for crispiness, so take your time to ensure every piece is well coated. If you're cooking in batches, keep the un-cooked wings in the refrigerator while the first batch air fries.

Air Fry to Crisp

3. 3Air Fry Until Golden
   Air fry the wings at 375°F (190°C) for 20 minutes, shaking the basket halfway through. Then increase the temperature to 400°F (205°C) and air fry for 5 more minutes until deep golden and shatteringly crisp.
   Look for The skin should look blistered, deep golden brown, and sound crunchy when tapped.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip The final high-heat blast ensures extra crispness without drying out the meat.
4. 4Check Internal Temperature
   Use an instant-read thermometer to check that the thickest part of a wing reaches 165°F (74°C). If not, return to the air fryer for 2-3 more minutes.
   Look for The thermometer should read 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Insert the thermometer into the meatiest section without touching bone.

After the first 20 minutes, the wings should be golden and cooked through, but the skin will still be somewhat soft. After the final 5 minutes at 400°F, the skin should be deep golden brown, blistered, and sound crunchy when tapped. The wings should be sizzling and fragrant. Check the internal temperature to ensure it reaches 165°F (74°C) before proceeding.

Glaze and Serve

5. 5Make the Lemon Pepper Glaze
   In a small bowl, whisk together the melted butter, fresh lemon juice, and lemon pepper seasoning until frothy and fragrant.
   Look for The glaze should be bright yellow and smell lemony and peppery.
   Tip Use freshly squeezed lemon juice for the brightest flavor.
6. 6Toss Wings in Glaze
   Place the hot crispy wings in a large bowl. Pour the lemon pepper glaze over them and toss quickly to coat every wing evenly.
   Look for The wings should be glossy and coated with a thin, buttery layer.
   Tip Toss while the wings are still hot so the glaze clings better.
7. 7Make Garlic Aioli
   In a small bowl, stir together the mayonnaise, minced garlic, and lemon zest until smooth. Season with a pinch of salt if desired.
   Look for The aioli should be creamy and aromatic with garlic.
   Tip Let the aioli sit for 5 minutes to allow the flavors to meld.
8. 8Serve and Garnish
   Transfer the glazed wings to a serving platter. Sprinkle with cracked black pepper and serve immediately with the garlic aioli on the side for dipping.
   Look for The wings should be glossy and the aioli cool and creamy.
   Tip Serve with extra lemon wedges if desired, though not necessary.

The wings should be glossy and coated with the lemon pepper butter glaze, which should cling to the crispy skin. The aioli should be smooth and creamy with a pronounced garlic and lemon flavor. The dish is ready to serve immediately, with the wings hot and the aioli cool. The final sprinkle of cracked black pepper adds a visual and textural contrast.

Common mistakes

One common mistake is overcrowding the air fryer basket. If the wings are too close together, they will steam rather than crisp. Cook them in a single layer with space between each piece. Another mistake is not drying the wings thoroughly.

Any moisture on the skin will prevent crisping. Also, avoid using too much baking powder, which can leave a bitter taste. Finally, don't skip the final high-heat blast—it's what gives the wings that extra crunch.

How to tell it’s done

The wings are done when they are deep golden brown and the skin is blistered and shatteringly crisp. To ensure they are safe to eat, insert an instant-read thermometer into the thickest part of a wing, avoiding the bone.

The temperature should read at least 165°F (74°C). If the wings are not yet at temperature, return them to the air fryer for a few more minutes. The glaze should be glossy and cling to the wings, and the aioli should be smooth and creamy.

• Poultry: 165°F (74°C) in the thickest part