Enjoy crispy, golden chicken wings with a delicious burst of lemon pepper flavour, all made in your air fryer. These wings are seasoned with Chef Easy Lemon Pepper Seasoning, lightly coated in flour and finished with a buttery lemon pepper sauce. No extra salt, garlic, or other spices needed. Perfect for a quick weekend treat, family gathering, or game night.
Chef Easy Air Fried Lemon Pepper Wings
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
2
Flavour Used:
Chef Easy Lemon Pepper Seasoning
Ingredients
- 1 lb chicken wings
- 2 tsp Chef Easy Lemon Pepper Seasoning
- 3 tbsp all-purpose flour
- Cooking oil spray (optional)
- 2 tbsp butter, melted
- 2 tsp Chef Easy Lemon Pepper Seasoning
- ½ tsp dried parsley (optional)
Chef Easy Tip
For crispy wings with plenty of lemon pepper flavour, use Chef Easy Lemon Pepper Seasoning in two stages. Season the chicken before air frying, then add more seasoning to the melted butter for a flavourful finishing sauce. Toss the wings in the butter sauce just before serving to help preserve their crispy coating.
Chef Easy Cooking Tips
- Pat the wings thoroughly dry: Removing excess moisture from the chicken helps the flour adhere and encourages a crispier exterior during air frying.
- Marinate before adding flour: Allow the seasoned wings to marinate for 1–2 hours in the refrigerator. Add the flour only when ready to cook to prevent the coating from becoming excessively wet.
- Use a light flour coating: A thin layer of all-purpose flour helps create a delicate, crispy exterior. Shake off excess flour to avoid a thick or powdery coating.
- Avoid overcrowding the air fryer: Arrange the wings in a single layer with space between each piece. Proper air circulation helps the wings cook evenly and become crispy.
- Flip halfway through cooking: Turning the wings helps both sides brown evenly. If necessary, cook for a few additional minutes until the skin reaches your preferred crispiness.
- No extra seasoning needed: Chef Easy Lemon Pepper Seasoning already contains salt, garlic, black pepper, lemon, and other spices. There's no need to add extra salt, green seasoning, or other dry spices.
Instructions
- Prepare the wings
Pat the chicken wings thoroughly dry with paper towels to remove excess moisture.
- Season the wings
Sprinkle 2 tsp Chef Easy Lemon Pepper Seasoning over the chicken wings. Toss until evenly coated.
- Marinate
Cover the seasoned wings and refrigerate for 1–2 hours to allow the flavours to develop.
- Coat with flour
Remove the wings from the refrigerator. Lightly dust with flour, shaking off any excess. The coating should be thin rather than thick.
- Preheat the air fryer
Set the air fryer to 380°F (193°C).
- Arrange the wings
Place the chicken wings in a single layer in the air fryer basket, leaving space between each piece for air circulation. Lightly spray with cooking oil if desired.
- Air fry
Cook for approximately 25 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary depending on the size of the wings and the air fryer.
- Check for doneness
The wings should reach an internal temperature of at least 165°F (74°C) at the thickest part, without touching the bone.
- Prepare the butter sauce
While the wings cook, melt the butter in a small bowl. Stir in 2 tsp Chef Easy Lemon Pepper Seasoning and dried parsley, if using.
- Coat the wings
Transfer the cooked wings to a large bowl. Pour the lemon pepper butter sauce over the wings and toss gently until evenly coated.
- Serve
Serve immediately while hot and crispy.
Ingredients
1 lb chicken wings
2 tsp Chef Easy Lemon Pepper Seasoning
3 tbsp all-purpose flour
Cooking oil spray (optional)
2 tbsp butter, melted
2 tsp Chef Easy Lemon Pepper Seasoning
½ tsp dried parsley (optional)
Chef Easy Tip
For crispy wings with plenty of lemon pepper flavour, use Chef Easy Lemon Pepper Seasoning in two stages. Season the chicken before air frying, then add more seasoning to the melted butter for a flavourful finishing sauce. Toss the wings in the butter sauce just before serving to help preserve their crispy coating.
Chef Easy Cooking Tips
Pat the wings thoroughly dry: Removing excess moisture from the chicken helps the flour adhere and encourages a crispier exterior during air frying.
Marinate before adding flour: Allow the seasoned wings to marinate for 1–2 hours in the refrigerator. Add the flour only when ready to cook to prevent the coating from becoming excessively wet.
Use a light flour coating: A thin layer of all-purpose flour helps create a delicate, crispy exterior. Shake off excess flour to avoid a thick or powdery coating.
Avoid overcrowding the air fryer: Arrange the wings in a single layer with space between each piece. Proper air circulation helps the wings cook evenly and become crispy.
Flip halfway through cooking: Turning the wings helps both sides brown evenly. If necessary, cook for a few additional minutes until the skin reaches your preferred crispiness.
No extra seasoning needed: Chef Easy Lemon Pepper Seasoning already contains salt, garlic, black pepper, lemon, and other spices. There’s no need to add extra salt, green seasoning, or other dry spices.
Instructions
Prepare the wings: Pat the chicken wings thoroughly dry with paper towels to remove excess moisture.
Season the wings: Sprinkle 2 tsp Chef Easy Lemon Pepper Seasoning over the chicken wings. Toss until evenly coated.
Marinate: Cover the seasoned wings and refrigerate for 1–2 hours to allow the flavours to develop.
Coat with flour: Remove the wings from the refrigerator. Lightly dust with flour, shaking off any excess. The coating should be thin rather than thick.
Preheat the air fryer: Set the air fryer to 380°F (193°C).
Arrange the wings: Place the chicken wings in a single layer in the air fryer basket, leaving space between each piece for air circulation. Lightly spray with cooking oil if desired.
Air fry: Cook for approximately 25 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary depending on the size of the wings and the air fryer.
Check for doneness: The wings should reach an internal temperature of at least 165°F (74°C) at the thickest part, without touching the bone.
Prepare the butter sauce: While the wings cook, melt the butter in a small bowl. Stir in 2 tsp Chef Easy Lemon Pepper Seasoning and dried parsley, if using.
Coat the wings: Transfer the cooked wings to a large bowl. Pour the lemon pepper butter sauce over the wings and toss gently until evenly coated.
Serve: Serve immediately while hot and crispy.