Preheat the air fryer: Set to 390–400°F (200–205°C) for at least 5 minutes. A hot basket gives you crisp skin from the start.

Prep the wings: Pat wings very dry with paper towels. The drier they are, the crispier they’ll get.

Season the coating: In a large bowl, mix baking powder, salt, black pepper, lemon pepper seasoning, and garlic powder.

Oil and toss: Drizzle wings with avocado oil and toss to coat. Sprinkle the seasoning mix over the wings and toss until evenly covered.

Arrange in the basket: Place wings in a single layer in the air fryer basket. Don’t crowd. Work in batches if needed for best results.

Air fry: Cook for 10 minutes. Shake the basket or flip the wings. Cook another 8–12 minutes, until the skin is deeply golden and crackly, and the internal temp hits at least 165°F. For extra crisp, go to 190–200°F internal on the dark meat spots.

Make the lemon butter: While wings cook, melt butter. Stir in lemon juice and lemon zest. Taste and add a pinch of salt if your lemon pepper is salt-free.

Toss and finish: Transfer hot wings to a bowl. Drizzle with the lemon butter and toss to coat lightly. Sprinkle a little extra lemon pepper if you like.

Garnish and serve: Add parsley and serve with lemon wedges. Eat right away for peak crispiness.