Lemon Pepper Chicken Wings 2 Ways: Air-Fried and Baked

Nothing beats an air fryer for making healthier alternatives to favorite deep-fried dishes. Not only do these chicken wings cook up crisp, but the spice rub requires just three ingredients. A burst of lemon zest brightens every bite. No air-fryer? Use the oven and bake the wings instead.

Crispy Air-Fried Lemon Pepper Chicken Wings

Yield: 4 to 5 servings
Active Time: 15 minutes
Total Time: 55 minutes

Ingredients

For the chicken:
1 pound Thrive Market Organic Chicken Wings and Drumettes (Party Wings)
Coconut oil spray

For the spice rub:
3 tablespoons finely grated lemon zest (from about 3 lemons)
2 teaspoons kosher salt
2 teaspoons Thrive Market Organic Ground Pepper

Instructions

Pat chicken wings dry with paper towels and spray the rack of an air fryer with cooking spray. Heat air fryer to 360°F. Bake wings 15 minutes; flip with tongs and bake 15 minutes more.

While the chicken cooks, stir lemon zest, salt, and pepper in a small bowl. Remove chicken and mist lightly with coconut spray. Sprinkle wings with lemon pepper spice rub and serve immediately.

Crispy Baked Chicken Wings With Lemon

Yield: 4 to 5 servings
Active Time: 10 minutes
Total Time: 50 minutes

Ingredients

1 pound Thrive Market Chicken Wings and Drumettes (Party Wings)
1 teaspoon baking powder
2 teaspoons kosher salt, divided
3 tablespoons finely grated lemon zest (about 3 lemons)
2 teaspoons Thrive Market Organic Ground Pepper
2 tablespoons Thrive Market Organic Ghee, melted
Chopped parsley, for garnish

Instructions

Preheat oven to 450°F and line a baking sheet with aluminum foil; top with a wire rack. Pat chicken wings dry with paper towels. Add wings to a large bowl or resealable bag and sprinkle with baking powder and 1 teaspoon salt; toss until well coated. Arrange wings on rack, making sure they don’t touch.

Bake wings on the middle rack for 20 minutes, then flip and cook until crispy, about 20 minutes more. While the wings cook, stir lemon zest, remaining 1 teaspoon salt, and pepper in a small bowl. Remove chicken from the oven and brush with melted ghee. Sprinkle with lemon pepper mix and garnish with parsley; serve immediately.

Recipes by Marlie Crisafulli