Air-Fryer Lemon-Pepper Parmesan Wings

Name: Air-Fryer Lemon-Pepper Parmesan Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 lb Split Chicken Wings, Patted Dry; 1 tbsp Aluminum-Free Baking Powder; 1 1/4 tsp Kosher Salt; 2 tsp Coarsely Ground Black Pepper; 1 tsp Garlic Powder; 1 tsp Onion Powder; 2 tbsp Unsalted Butter, Melted; 1/3 cup Finely Grated Parmesan; 1 tbsp Finely Grated Lemon Zest; 2 tsp Fresh Lemon Juice; 2 tbsp Finely Chopped Flat-Leaf Parsley; 4 pieces Lemon Wedges

Crisp lemon-pepper Parmesan wings with lemon wedges

Christopher King

Published: July 25, 2026

Categories: Air Fryers, Chicken Wings, Meat & Poultry Appetizers, Chicken, Fruits

Tags: Appetizer, Party Food, Air Fryer, Parmesan, Chicken Wings, Lemon Pepper, Chicken Wing Day

Lemon-Pepper Parmesan Wings

Crisp air-fried chicken wings tossed with fresh lemon zest, cracked black pepper, Parmesan, and just enough butter to make the savory coating cling.

Prep Time:15 minCook Time:30 minTotal Time:45 minServings:4Difficulty:Easy

These lemon-pepper Parmesan wings bring a bright, savory counterpoint to a table full of sticky sauces. The air fryer renders the skin quickly, while a small amount of baking powder helps the surface blister and brown without a heavy coating.

Fresh lemon zest matters here because it supplies fragrant citrus oil without soaking the crisp wings. Coarsely cracked black pepper provides a warm bite, and finely grated Parmesan settles into the craggy skin instead of forming a thick, greasy layer.

Cook the wings in a single layer and leave a little space between them so hot air can circulate. If your basket is small, two batches are worth the extra time; crowding traps steam and softens the skin.

Serve the wings as soon as they are tossed, with lemon wedges for guests who want a sharper finish. They fit naturally into a Chicken Wing Day tasting spread because the dry, cheese-forward coating offers relief between sweeter or hotter glazed wings.

Nutrition (per serving)

Calories:510 kcal

Protein:38 g

Carbs:4 g

Fat:38 g

Directions

1

Preheat the air fryer to 390°F for 4 minutes. Set a wire rack over a sheet pan for holding the cooked wings between batches.
2

Blot the wings thoroughly with paper towels, pressing around the joints and folds until the skin feels dry rather than tacky.
3

Whisk the baking powder, salt, 1 1/2 teaspoons black pepper, garlic powder, and onion powder in a large bowl. Add the wings and toss until every piece has a thin, even dusting.
4

Arrange half of the wings in the air-fryer basket in a single layer with space between them. Air-fry at 390°F for 12 minutes, flip, then cook for 10 to 12 minutes more, until deeply browned, crisp, and at least 175°F near the bone.
5

Transfer the first batch to the wire rack and repeat with the remaining wings. If the first batch loses some surface crispness, return all the wings to the basket in a loose layer for 2 minutes at 400°F.
6

Stir the melted butter, Parmesan, lemon zest, lemon juice, parsley, and remaining 1/2 teaspoon black pepper in a clean large bowl to form a loose, fragrant coating.
7

Add the hot wings to the lemon-Parmesan mixture and toss briskly until the cheese and zest cling to the skin. Transfer to a platter and serve immediately with lemon wedges.

Ingredients

Split Chicken Wings, Patted Dry:2 lb
Aluminum-Free Baking Powder:1 tbsp
Kosher Salt:1 1/4 tsp
Coarsely Ground Black Pepper:2 tsp
Garlic Powder:1 tsp
Onion Powder:1 tsp
Unsalted Butter, Melted:2 tbsp
Finely Grated Parmesan:1/3 cup
Finely Grated Lemon Zest:1 tbsp
Fresh Lemon Juice:2 tsp
Finely Chopped Flat-Leaf Parsley:2 tbsp
Lemon Wedges:4 pieces

Tips & Notes

Use baking powder, not baking soda; baking soda leaves an alkaline taste.
Finely grated Parmesan adheres better than coarse shreds and melts slightly against the hot skin.
For the crispest result, sauce only the amount you plan to serve immediately.