Crispy Air-Fried Lemon Pepper Wings with Garlic Aioli Tips, FAQ & printable recipe

Tips for success

For the crispiest wings, use a light hand when coating them with the baking powder mixture. You want a thin, even layer, not a thick paste. Also, let the seasoned wings sit at room temperature for 15-20 minutes before air frying.

This allows the baking powder to start working on the skin, drawing out moisture and creating a drier surface that crisps better. If you have time, you can even refrigerate the wings uncovered for an hour or two.

When tossing the hot wings in the glaze, do it in a large bowl and use a spatula or tongs to coat them evenly. The glaze will sizzle slightly as it hits the hot wings, which is normal.

Serve the wings immediately after glazing, as they will start to soften if they sit too long. The garlic aioli can be made in advance and stored in the refrigerator, but bring it to room temperature for about 15 minutes before serving for the best flavor.

Variations

• Spicy Honey Lemon Pepper: Add 1 tablespoon of honey and 1/2 teaspoon of cayenne pepper to the lemon pepper glaze for a sweet and spicy kick. Drizzle extra honey over the wings before serving.
• Garlic Parmesan: Omit the lemon pepper glaze and toss the cooked wings with 2 tablespoons of melted butter, 1/4 cup grated Parmesan cheese, and 1 teaspoon garlic powder.
• Buffalo Style: Skip the lemon pepper glaze and toss the wings in 1/2 cup of your favorite hot sauce mixed with 2 tablespoons of melted butter. Serve with blue cheese dressing instead of aioli.
• Smoky BBQ: Replace the lemon pepper seasoning with 1 tablespoon of smoked paprika and add 2 tablespoons of BBQ sauce to the glaze. Toss the wings in the glaze and serve with extra BBQ sauce.

Storage and make-ahead

Fridge

Store leftover wings in an airtight container in the refrigerator for up to 3 days. The aioli can be refrigerated for up to 1 week.

Freezer

Freeze cooked wings in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months.

Reheat

Reheat wings in the air fryer at 375°F for 3-5 minutes until hot and crispy. Avoid microwaving to preserve crispness.

Store leftover wings in an airtight container in the refrigerator for up to 3 days. The aioli can be stored separately in a small container for up to 1 week. To reheat, place the wings back in the air fryer at 375°F for 3-5 minutes until heated through and crispy. Avoid microwaving, as it will make the skin soggy.

You can season the wings with the baking powder and salt up to 24 hours in advance. Keep them uncovered in the refrigerator to dry out the skin further, which will enhance crispiness. The aioli can also be made up to 2 days ahead and stored in the refrigerator. When ready to cook, proceed with the air frying as directed.

Serving ideas

Serve these wings hot, straight from the air fryer, with the garlic aioli on the side for dipping. The contrast between the hot, crispy, tangy wings and the cool, creamy aioli is irresistible.

For a party, arrange the wings on a platter and place the aioli in a small bowl in the center. Sprinkle with extra lemon zest and cracked black pepper for a pop of color.

These wings pair well with crisp celery and carrot sticks, which provide a refreshing crunch against the rich, buttery glaze. They also make a great main course when served with a simple green salad or roasted vegetables.

For a game-day spread, serve them alongside other finger foods like onion rings or stuffed mushrooms. The aioli is also delicious as a spread on sandwiches or burgers.

Frequently asked questions

Recipe card

Crispy Air-Fried Lemon Pepper Wings with Garlic Aioli

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 2 lb chicken wingettes and drumettes
• 1 1/2 tsp aluminum-free baking powder
• 1 tsp kosher salt
• 4 tbsp unsalted butter, melted
• 2 tbsp fresh lemon juice
• 1 tbsp lemon pepper seasoning
• 1 clove garlic, minced
• 1/2 cup mayonnaise
• 1 tsp lemon zest
• Cracked black pepper, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. In a small bowl, whisk together the melted butter, fresh lemon juice, and lemon pepper seasoning until frothy and fragrant.
6. Place the hot crispy wings in a large bowl. Pour the lemon pepper glaze over them and toss quickly to coat every wing evenly.
7. In a small bowl, stir together the mayonnaise, minced garlic, and lemon zest until smooth. Season with a pinch of salt if desired.
8. 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.

Contains: eggs, milk

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

4 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.