Ingredients:

  • 2 lbs party wings, flats and drumettes, patted bone-dry
  • 1 tbsp aluminum-free baking powder
  • 1.5 tbsp lemon pepper seasoning
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black Tellicherry peppercorns
  • 1/3 cup raw wildflower honey
  • 2 tbsp vinegar-based hot sauce
  • 3 tbsp unsalted butter, cold and cubed
  • 1 tbsp fresh lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp red pepper flakes

Instructions:

  1. Pat the chicken wings with paper towels until the skin feels tacky and completely dry to ensure maximum moisture evaporation.
  2. In a large stainless steel bowl, toss the wings with the baking powder, lemon pepper seasoning, salt, and black pepper until each wing is coated in a fine, dusty film.
  3. Arrange the wings in a single layer in the air fryer basket. Air fry at 400°F (200°C) for 10 minutes, until the skin starts to turn pale gold.
  4. Turn each wing over carefully using tongs.
  5. Cook for another 10 minutes until the skin is deep golden and crackling.
  6. While wings are cooking, combine honey, hot sauce, and lemon juice in a small saucepan over low heat.
  7. Whisk the cold, cubed butter into the warm honey mixture one piece at a time to create a stable, glossy emulsion. Stir in the lemon zest and red pepper flakes.
  8. Transfer the hot, crispy wings to a clean bowl, pour the sauce over them, and toss immediately to coat every crevice before serving.