Air-Fryer Lemon-Pepper Chicken Wings with Honey Butter

Steps

1. Step 1

   Pat the wings as dry as you can with paper towels; dry skin is what gets crisp. In a large bowl, stir together the baking powder, salt, 1 tsp black pepper and the garlic powder, then add the wings and toss with your hands until every piece is evenly, thinly coated.

   10 min

   • 2 lb chicken wings, split into flats and drumettes
   • 1 tbsp baking powder
   • 1 tsp fine salt
   • 1 tsp coarsely ground black pepper
   • 1/2 tsp garlic powder
2. Step 2

   Heat the air fryer to 400°F. Arrange half the wings in the basket in a single layer, skin side up, with a little space between them.

   3 min · 400°F

3. Step 3

   Air-fry for 20 to 24 minutes, turning the wings with tongs halfway through, until deep golden, blistered and crackling. Tip them onto a plate and repeat with the second batch.

   22 min, hands-off · 400°F

4. Step 4

   While the second batch cooks, melt the butter in a small saucepan over low heat. Stir in the honey, the zest of both lemons, 1 tbsp lemon juice, 1 1/2 tsp black pepper and the salt. Warm for about a minute, just until smooth, then take it off the heat.

   3 min

   • 4 tbsp unsalted butter
   • 2 tbsp honey
   • 2 lemons
   • 1 1/2 tsp coarsely ground black pepper
   • 1/4 tsp fine salt
5. Step 5

   Put all the wings in a large bowl, pour over the warm honey butter and toss or shake until glossy and coated. Scatter with parsley and serve right away, while the skin is still crisp.

   2 min

   • 2 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026