Air-Fryer Lemon Pepper Wings (Crispy & Keto)

This recipe replicates the “shatter-crisp” skin of deep-fried wings by utilizing a scientific hack: baking powder. The alkalinity of baking powder raises the pH level of the chicken skin, breaking down the peptide bonds and allowing it to brown and crisp more efficiently in the air fryer’s convection heat. Finished with a classic butter-based lemon pepper glaze, these wings offer a high-protein, keto-friendly alternative to fast food without the excess seed oils.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 20 Min
• Total Time: 30 Min
• Yield: 2–3 Servings
• Calories: 315 kcal per serving

Ingredients:

The Crispy Wings

• 1.5 lbs Chicken Wings (Split into flats and drums)
• 1 tbsp Avocado Oil
• 1 tsp Baking Powder (Aluminum-free is essential to avoid metallic taste)
• 1/2 tsp Salt

The Lemon Pepper Glaze

• 1 tbsp Grass-fed Butter, melted
• 1 tbsp Lemon Pepper Seasoning (Check for no added sugar)
• 1 tsp Fresh Lemon Zest
• 1/2 tsp Cracked Black Pepper (for extra bite)

Preparation Steps:

1. The Moisture Removal

1. Pat the chicken wings completely dry with paper towels. This is the most critical step: moisture is the enemy of crispiness. If the wings are damp, they will steam instead of fry.
2. Pro Tip: For the ultimate result, let the dried wings sit uncovered in the fridge for 30 minutes to dehydrate the skin further.

2. The Chemical Crisp

3. In a large bowl, toss the wings with avocado oil, salt, and baking powder.
4. The baking powder creates tiny micro-bubbles on the surface of the skin as it cooks, increasing the surface area for a crunch that mimics deep-frying.

3. The Air-Fryer Roast

5. Preheat your air fryer to 400°F (200°C). Arrange the wings in a single layer in the basket, ensuring they are not touching.
6. Air fry for 20 minutes, flipping them halfway through. The wings should be dark golden-brown and the skin should look visibly bubbled.

4. The Zesty Toss

7. While the wings cook, whisk together the melted butter, lemon pepper seasoning, lemon zest, and extra cracked pepper in a large bowl.
8. As soon as the wings come out of the air fryer, toss them in the mixture until every wing is glistening and coated.

Expert Tips:

• Texture vs. Safety: While chicken is safe at 165°F (74°C), wings are actually better when cooked to 185°F (85°C). The higher temperature breaks down the tough collagen and connective tissue, making the meat fall-off-the-bone tender.
• Smoke Control: If your air fryer smokes from the rendering fat, place a slice of bread or a tablespoon of water in the bottom drawer (under the basket) to absorb the dripping grease.