Pat the chicken wings completely dry with paper towels on all surfaces — surface moisture steams the skin instead of crisping it.

Optional: place wings uncovered on a rack in the refrigerator for 30–60 minutes to dry the skin further.

In a large bowl, combine the lemon pepper seasoning, garlic powder, onion powder, and baking powder.

Add wings to the bowl and toss until every piece is lightly and evenly coated with the dry rub.

Preheat the air fryer to 400°F (200°C) for 5 minutes — a hot basket triggers immediate browning.

Arrange wings in a single layer in the air fryer basket without overlapping — each wing needs direct exposure to circulating heat.

Air fry at 400°F for 18–22 minutes, flipping at the 10-minute mark to ensure even browning on all sides.

At the 10-minute flip, optionally sprinkle an additional pinch of lemon pepper and cracked pepper for flavor depth.

Check at the 20-minute mark — wings should be deeply golden. If not, add 2–4 more minutes.

For maximum crispiness, finish at 425°F for 2–3 minutes if your air fryer allows it. Watch closely.

While wings finish cooking, melt butter in a small skillet over low heat.

Stir in fresh lemon zest, lemon juice, and 0.5–1 teaspoon lemon pepper seasoning into the butter. Taste and adjust to preference.

Toss hot wings in the lemon butter quickly — coat, do not soak. Keep about one-third of the wing surface uncoated for maximum crispiness.

Finish with a shower of fresh-cracked black pepper, additional lemon zest, and optional fresh parsley.

Serve immediately with lemon wedges and your choice of cold dipping sauce.