Prep the wings: Pat the wings dry very well with paper towels. Removing surface moisture is the key to crisp skin. If time allows, place them uncovered in the fridge for 30 minutes to air-dry.

Make the dry coating: In a large bowl, mix 1 tablespoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add a pinch of cayenne if you want heat.

Coat the wings: Toss the wings with 1–2 tablespoons oil to lightly coat. Sprinkle the baking powder mixture over the wings and toss until evenly covered. The coating should be thin, not pasty.

Preheat the air fryer: Set to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps the skin crisp faster.

Arrange in the basket: Place wings in a single layer with a little space between pieces. Work in batches if needed. Overcrowding causes soggy skin.

Cook the wings: Air-fry for 22–26 minutes, flipping halfway. Aim for a deep golden color and crackly skin. Internal temperature should reach at least 165°F; 175–185°F is ideal for tender, rendered wings.

Make the lemon pepper butter: While wings cook, melt 2 tablespoons unsalted butter. Stir in 1 tablespoon lemon pepper seasoning (salt-free), the zest of 1 lemon, and 1–2 teaspoons fresh lemon juice. Taste and adjust salt and pepper as needed.

Toss and finish: Transfer hot wings to a large bowl. Pour the lemon pepper butter over and toss to coat. Add more lemon juice for brightness or more lemon pepper for punch.

Garnish and serve: Shower with chopped parsley and extra lemon zest if you like. Serve immediately with lemon wedges.