A dry-rub wing for people who like crunch over sauce. Fresh lemon zest keeps the flavour bright, and a final toss in a little lemon butter clings the seasoning on. Zingy, peppery and seriously crisp.
Everything you need
- 900 g chicken wings, split
- 1 tbsp baking powder
- 1 tbsp black pepper, coarsely ground
- 1 tbsp lemon zest
- 1 tsp garlic powder
- 1 tsp fine salt
- 2 tbsp (28 g) unsalted butter, melted
- 1 tbsp lemon juice
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Pat the wings very dry and toss with the baking powder, half the pepper, garlic powder and salt.
For this step
- 900 g chicken wings
- 1 tbsp baking powder
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp fine salt
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Preheat the air fryer to 200°C / 400°F. Arrange the wings in a single layer with space between them.
For this step
- 900 g chicken wings
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Air fry for 22 to 26 minutes, turning halfway, until golden and crisp.
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Mix the melted butter, lemon juice, lemon zest and remaining pepper.
For this step
- 1 tbsp black pepper
- 1 tbsp lemon zest
- 2 tbsp (28 g) unsalted butter
- 1 tbsp lemon juice
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Toss the hot wings in the lemon butter until glossy and coated.
For this step
- 900 g chicken wings
- 1 tbsp lemon zest
- 2 tbsp (28 g) unsalted butter
- 1 tbsp lemon juice
-
Serve at once with lemon wedges.
For this step
- 1 tbsp lemon zest
- 1 tbsp lemon juice
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Add the lemon zest at the end, not before cooking, so its fresh oils don't scorch.
- Coarsely cracked pepper gives a better bite than fine ground.
Make it your own
- Add a grating of parmesan with the zest.
- Use lime instead of lemon for a change.
Storing & reheating
Best fresh. Re-crisp leftovers at 190°C for 4 to 5 minutes and re-toss with a little fresh lemon.
Frequently asked
Can I make these without butter?
Yes, toss the crisp wings with a little olive oil, lemon and the seasoning instead. Butter just makes them richer.
How do I get them extra crispy?
Dry the wings well, use baking powder in the rub, and don't crowd the basket. Turn them once so both sides brown.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.