The Crispiest Air Fryer Chicken Wings (Buffalo, Bbq, Lemon Pepper)

Ingredients

• 2 pounds Chicken Wings (for Lemon Pepper flavor)
• 2 tablespoons Olive Oil (for Lemon Pepper seasoning)
• 0.5 teaspoon Salt (for Lemon Pepper seasoning)
• 0.125 teaspoon Black Pepper (for Lemon Pepper seasoning)
• 0.5 teaspoon Paprika (for Lemon Pepper seasoning)
• 1 large Garlic Clove (pressed, for Lemon Pepper seasoning)
• 6 tablespoons Unsalted Butter (for Lemon Pepper sauce)
• 0.5 teaspoon Garlic Powder (for Lemon Pepper sauce)
• 0.5 teaspoon Onion Powder (for Lemon Pepper sauce)
• 1 teaspoon Lemon Pepper Seasoning (for Lemon Pepper sauce)
• 2 pounds Chicken Wings (for Barbecue flavor (same base seasoning as Lemon Pepper))
• 0.5 cup Barbecue Sauce (generous coating, brushed twice)
• 2 pounds Chicken Wings (for Buffalo flavor)
• 0.25 teaspoon Salt (for Buffalo seasoning)
• 1 teaspoon Garlic Powder (for Buffalo seasoning)
• 0.5 teaspoon Onion Powder (for Buffalo seasoning)
• 0.5 tablespoon Baking Powder (for Buffalo seasoning – do NOT use baking soda)
• 4 tablespoons Unsalted Butter (for Buffalo sauce (melted))
• 0.5 cup Frank's RedHot Sauce (original hot buffalo sauce)

Instructions

1. Season Lemon Pepper Wings

   Place 2 lb chicken wings in a large bowl. Add 2 Tbsp olive oil, ½ tsp salt, ⅛ tsp black pepper, ½ tsp paprika, and the pressed garlic clove. Toss with tongs until evenly coated.

   Time: PT5M

2. Air‑Fry Lemon Pepper Wings

   Preheat the air fryer to 390°F. Arrange the wings in a single layer, leaving space between each piece. Cook 12 minutes, flip halfway, then raise temperature to 400°F and cook an additional 8 minutes until golden and crispy.

   Time: PT20M

3. Make Lemon Pepper Sauce

   While the wings finish, melt 6 Tbsp unsalted butter in a saucepan over medium heat. Stir in ½ tsp garlic powder, ½ tsp onion powder, and 1 tsp lemon pepper seasoning. Mix until smooth.

   Time: PT3M

4. Coat Lemon Pepper Wings

   Transfer the cooked wings to a large bowl, pour the lemon pepper sauce over them, and toss with a spoon until each wing is fully coated.

   Time: PT2M

5. Season Barbecue Wings

   Repeat step 1 with another 2 lb of wings, using the same olive‑oil, salt, pepper, paprika, and garlic mixture.

   Time: PT5M

6. Air‑Fry Barbecue Wings

   Preheat air fryer to 390°F. Arrange the seasoned wings in a single layer and cook 12 minutes, flip, then 8 minutes at 400°F.

   Time: PT20M

7. First Barbecue Glaze

   Open the basket, brush a generous layer of barbecue sauce over the wings, close and cook 1 minute at 400°F.

   Time: PT1M

   Temperature: 400°F

8. Second Barbecue Glaze

   Flip the wings, brush another generous layer of barbecue sauce, and cook 1 minute at 400°F.

   Time: PT1M

   Temperature: 400°F

9. Season Buffalo Wings

   Place the final 2 lb of wings in a bowl. Add ¼ tsp salt, 1 tsp garlic powder, ½ tsp onion powder, and ½ Tbsp baking powder. Toss thoroughly with tongs.

   Time: PT5M

10. Air‑Fry Buffalo Wings

    Preheat air fryer to 390°F. Arrange wings in a single layer, cook 12 minutes, flip, then 8 minutes at 400°F.

    Time: PT20M

11. Make Buffalo Sauce

    Melt 4 Tbsp unsalted butter in a saucepan. Whisk in ½ cup Frank's RedHot sauce until smooth.

    Time: PT2M

12. Coat Buffalo Wings

    Place cooked buffalo wings in a bowl, pour the hot buffalo sauce over them, and toss until evenly coated.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

15 g

Carbohydrates

2 g

Fat

14 g

Fiber

0 g

Ingredient Substitutions

• Instead of Chicken Wings: Chicken drumettes
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Salt: Kosher salt, Sea salt
• Instead of Black Pepper: White pepper
• Instead of Paprika: Smoked paprika
• Instead of Garlic Clove: Minced garlic
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Garlic Powder: Granulated garlic
• Instead of Onion Powder: Dehydrated onion flakes
• Instead of Lemon Pepper Seasoning: Lemon zest + cracked black pepper
• Instead of Chicken Wings: Chicken drumettes
• Instead of Barbecue Sauce: Honey BBQ sauce, Spicy BBQ sauce
• Instead of Chicken Wings: Chicken drumettes
• Instead of Salt: Kosher salt
• Instead of Garlic Powder: Granulated garlic
• Instead of Onion Powder: Dehydrated onion flakes
• Instead of Baking Powder: None – essential for crispness
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Frank's RedHot Sauce: Tabasco, Sriracha

Equipment Needed

• Large Mixing Bowl
• Tongs
• Air Fryer
• Saucepan
• Whisk
• Spoon
• Basting Brush

Critical Steps — Do Not Skip

• Do not overcrowd wings in the air fryer basket; cook in single layers.
• Use baking powder, not baking soda, for the Buffalo wing seasoning.
• Flip wings halfway through each cooking cycle for even crispness.
• Increase temperature to 400°F for the final 8‑minute crisping stage.
• Toss wings in their respective sauces immediately after cooking while still hot.

Chef Tips from the Video

• Pat the wings dry with paper towels before seasoning for maximum crispness.
• If you like extra heat, add a pinch of cayenne to the Lemon Pepper seasoning.
• Use a silicone brush for the barbecue glaze to avoid shedding bristles.

Troubleshooting

Storage

Refrigerator: Store cooked wings in an airtight container for up to 3 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the wings and refrigerate for up to 24 hours before air‑frying for deeper flavor.
• Sauces can be prepared ahead and reheated gently before tossing.

Frequently Asked Questions