Air Fryer Lemon Pepper Chicken Wings with Hot Honey Glaze by
Rjudenberg
Source: Food & Wine Test Kitchen
Tags: AirFried
Hot, sweet, crispy, and buttery, these wings are certain to become your next go-to recipe for Game Day or any time you want a hearty snack. The wings are tossed with lemon pepper seasoning then cooked until crispy in an air fryer. They are then coated with a buttery hot honey glaze and served with more of the glaze for dipping. A garnish of cilantro adds color and more brightness to the dish.
By Jasmine Smith Updated on July 20, 2023
Tested by Food & Wine Test Kitchen
Active Time: 20 mins
Total Time: 55 mins
Servings: 4
Ingredients
10 small (1 pound total) chicken drumettes
10 small (13 ounces total) chicken wing flats
2 ½ tablespoons lemon pepper seasoning
2 teaspoons olive oil
½ teaspoon kosher salt
3 tablespoons unsalted butter
¾ cup honey
¼ cup plus 1/2 tablespoons hot sauce (such as Frank's RedHot)
¾ teaspoon grated lemon zest plus 3 tablespoons fresh juice, (from 1 large lemon), plus 1 lemon, cut into wedges
Chopped fresh cilantro
10
small (1 pound total) chicken drumettes
10
small (13 ounces total) chicken wing flats
2
½ tablespoons lemon pepper seasoning
2
teaspoons olive oil
3
tablespoons unsalted butter
Instructions
Preheat oven to 200°F. Preheat air fryer to 375°F for 10 minutes. Pat chicken pieces dry with a paper towel; place in a large bowl. Add lemon pepper seasoning, oil, and salt; toss to coat.
Add half of the chicken pieces, skin-side down, to air fryer basket; cook 10 minutes. Flip chicken; cook until crispy and a thermometer inserted into thickest portion of meat registers at least 165°F, 8 to 10 minutes. Transfer chicken to a rimmed baking sheet, arranging in a single layer; place in preheated oven to keep warm. Repeat process with remaining chicken.
While chicken cooks, melt butter in a medium saucepan over medium-high. Whisk in honey and hot sauce. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, until thickened and syrupy, 10 to 12 minutes. Remove from heat; stir in lemon zest and juice.
Place chicken and 1/2 cup hot honey glaze in a large bowl; toss until chicken is evenly coated. Garnish with cilantro. Serve with remaining hot honey sauce and lemon wedges.
Servings: 4
Serving Size: 5 pcs