Ingredients
Scale
- 2 lbs chicken wings (flats and drumettes separated)
- 1 tablespoon olive oil
- 2 teaspoons lemon zest (freshly grated)
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon dried oregano (optional)
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Start by patting the chicken wings completely dry with paper towels. Removing excess moisture is the secret to achieving maximum crispiness. In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, onion powder, salt, pepper, and oregano. Add the dried chicken wings to the bowl and toss thoroughly until every wing is evenly coated in the citrus marinade. Let them sit for 5 minutes to absorb the flavors while you preheat your air fryer to 400°F (200°C).
- Place the seasoned wings in the air fryer basket in a single layer. Do not overcrowd the basket; if necessary, cook in two batches to ensure proper airflow. Set the timer for 20 minutes. At the 10-minute mark, remove the basket and shake it well or use tongs to flip the wings. This ensures the skin browns evenly on all sides. Continue cooking until the skin is golden brown and the internal temperature reaches 165°F. If you prefer them extra crispy, add an additional 2 to 3 minutes of cook time.
- Carefully remove the wings from the air fryer and transfer them to a serving platter. While they are still piping hot, you can drizzle a tiny bit more fresh lemon juice over them for an extra zing. Garnish with chopped fresh parsley and serve immediately with fresh lemon wedges on the side. These pair beautifully with a light yogurt-based dip or a side of crisp celery sticks.
- Cook Time: 30 minutes