Pat the chicken dry and season with lemon pepper, salt, and baking powder. Add the neutral oil. Toss to coat.
Air fry the chicken:
Spray the air fryer basket lightly with oil. Arrange the chicken wings in an even layer. Air fry for 15 minutes.
Flip the chicken wings and air fry for 13 to 15 minutes or until the skin is crispy and golden brown. Use a meat thermometer to ensure the chicken wings have reached 165ºF.
Prepare the lemon pepper butter sauce:
Melt 3 tablespoons butter in a small saucepan over medium heat. Once bubbly and melted, add the honey, lemon juice and zest, lemon pepper seasoning, and cayenne powder. Bring to a boil and then reduce the heat to low. Simmer for 3 to 4 minutes, stirring often, until thick and viscous. Taste and add a pinch of salt. Turn off the heat.
Sauce the wings:
Transfer the air-fried wings to a large bowl. Pour the on top and toss to coat.
To serve:
Transfer the wings to a serving platter. Sprinkle freshly minced parsley and serve with lemon wedges. Enjoy!
Notes
Note 1: You can buy a pack of cut chicken wings or purchase whole wings and cut them yourself. Reserve the tips for broth or stock. Two pounds of cut chicken wings yields 10 to 12 drumettes and flats, so you’ll need 5 to 6 whole wings for this recipe.Note 2: I used McCormick’s Perfect Pinch Lemon & Pepper Seasoning. You can use your favorite brand of lemon pepper seasoning for this recipe.