Prep the wings: Pat the wings very dry with paper towels. The drier they are, the crisper they get. If you have time, let them sit uncovered in the fridge for 30–60 minutes to dry out even more.

Make the dry blend: In a large bowl, combine 1 tablespoon lemon pepper seasoning, 1 teaspoon kosher salt (adjust if your blend is salty), 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 tablespoon baking powder, and 1 tablespoon cornstarch. Mix well.

Coat the wings: Add wings to the bowl and toss until every piece is evenly coated. The mixture should cling lightly to the skin without clumping.

Preheat the air fryer: Set it to 390–400°F (200–205°C) for at least 3 minutes. A hot basket sears the skin right away.

Arrange the wings: Lightly spray the basket with oil. Place wings in a single layer with a little space between them. Lightly spray the tops of the wings too.

Air fry, round one: Cook for 10 minutes. Don’t open the basket during this step—steady heat helps blister the skin.

Flip and finish: Flip the wings and cook another 8–12 minutes, until the edges are deep golden and the skin feels taut. Internal temperature should hit at least 165°F, but wings are best around 185–195°F for tenderness.

Make the lemon-pepper butter: While the wings finish, melt 3 tablespoons unsalted butter. Stir in 1–2 teaspoons lemon zest, 1–2 tablespoons lemon juice, and 1–2 teaspoons lemon pepper seasoning. Taste and adjust: more zest for brightness, more seasoning for bite, a pinch of salt if needed.

Toss to coat: Add the hot wings to a large bowl, pour the lemon-pepper butter over them, and toss until every piece glistens. If you like extra tang, finish with another squeeze of lemon.

Garnish and serve: Sprinkle with chopped parsley and a little fresh black pepper. Serve hot with lemon wedges.