Ingredients:

  • 2 lbs (900g) chicken wings, separated at the joints, wing tips removed (about 24 wings)
  • 1 tbsp (15ml) olive oil
  • 1/4 cup (60ml) fresh lemon juice (from about 2 lemons)
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (24g) freshly cracked black pepper
  • 2 tsp (10g) lemon zest (from about 2 lemons)
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cayenne pepper (optional, for a bit of kick)
  • 1 tbsp (7g) finely chopped fresh parsley (for garnish)

Instructions:

  1. Pat the chicken wings dry with paper towels. This helps them crisp up nicely.
  2. In a large bowl, whisk together lemon juice, olive oil, pepper, lemon zest, garlic powder, salt, and cayenne pepper (if using).
  3. Add the chicken wings to the marinade, toss to coat thoroughly, ensuring every wing is covered. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  4. Preheat the oven to 400°F (200°C). Alternatively, preheat your air fryer to 375°F (190°C).
  5. Oven: Place the marinated wings in a single layer on a baking sheet lined with parchment paper or a wire rack. Bake for 25-30 minutes, flipping halfway through, or until the wings are golden brown and the internal temperature reaches 165°F (74°C).
  6. Air Fryer: Place the wings in a single layer in the air fryer basket (you may need to work in batches). Air fry for 20-25 minutes, flipping halfway through, until the wings are golden brown and the internal temperature reaches 165°F (74°C).
  7. Transfer the wings to a serving platter. Garnish with chopped fresh parsley. Serve immediately.