Mastering the Air Fryer

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Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

Lemon pepper wings are an S-tier food, a perfect mix of crunch and spice punctuated by pops of tangy citrus, all of it giving way to moist, succulent meat. The mild astringency of the lemon makes your mouth water from the first bite, and it keeps you coming back for more.The main obstacle to good wings is you typically have to fry them. With our go-to technique for making wings in an air fryer—dredging them in flour, baking them, cooling them, then blasting them in the air fryer to finish—making S-tier food at home is so easy you can do it on a weeknight, with very little cleanup.Atlanta is the undeniable home of lemon pepper wings, and two styles are typically offered: dry and wet. Dry wings feature a simple, fried wing with little adornment; the wings are coated with lemon pepper spice before frying and then tossed with it again straight out of the fryer. Wet wings are typically tossed in a fat-based sauce that contains the spice blend, resulting in a messier but richer tasting wing.For our take on lemon pepper wings, we chose wet style. To ensure the wings are properly cooked and crispy, we stick to our air-fryer wing technique and then toss them with a simple mixture of clarified butter and a super aromatic lemon pepper seasoning we make from scratch. Since all the water’s been evaporated from the butter, the crispy air-fried wings will stay crispy even after they’re sauced.

Air-Fried Lemon Pepper Wings

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