Air Fryer Buffalo Lemon Pepper Wings are crispy, golden chicken wings with a bold blend of mustard, buffalo sauce, lemon pepper, honey, and butter for a bold and flavorful experience. They are sure to be a huge hit at your next party or gathering. I will also let you know how to make these wings in the oven or fry them in oil! Try my Baked Buffalo Wings for another popular appetizer.
Ingredients & Substitutions
Chicken Wings: For the best results, look for fresh and plump bone-in chicken wings. The ‘flats’ and the ‘drummettes’ are preferred. The flats are the larger, meatier portion of the wing, while the drumettes are the smaller pieces that look similar to a drumstick. You could also use boneless wings, but the frying time may need to be adjusted.
Buffalo Sauce: Buffalo sauce will be used in both the coating and the sauce. Buffalo sauce is NOT the same as hot sauce. While both provide a spicy kick, buffalo sauce is a specific blend of hot sauce, butter, and seasonings that gives the wings their signature tangy and buttery flavor. You can easily purchase store-bought buffalo sauce, or make your own.
Mustard: I used yellow mustard on these wings. If substituting Dijon mustard, the wings may have a tangier flavor with an added level of heat to the wings.
Lemon Pepper: Use both lemon pepper seasoning and freshly squeezed lemon juice to add a fresh, bright, and citrusy note to the wings.
How to Store Buffalo Lemon Pepper Wings
When storing fried chicken wings, first, let them cool completely. This will prevent the wings from becoming soggy when stored. Next, store them in an airtight container in the refrigerator for 2-3 days. When ready to enjoy, reheat the wings in the oven at 350°F for 8-10 minutes, or until they are heated through.
Can I Freeze Wings?
Yes! If you’re looking to store your baked chicken wings in the freezer for a later date, there are a few important steps to follow to ensure they stay fresh and delicious.
- First, let the wings cool completely after baking.
- Next, place them in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. The wings can be stored in the freezer for up to 3 months.
- When you’re ready to enjoy them, let the frozen wings thaw in the refrigerator overnight, and then reheat them in the oven for optimal taste.
More Wing Recipes
Air Fryer Buffalo Lemon Pepper Wings
Ingredients
Wings
- 2 pounds chicken wings, drummies and flats are okay
- ¼ cup (62 g) yellow mustard
- ¼ cup (64 g) buffalo sauce
- 1 tablespoon lemon pepper seasoning
Breading
- 1 cup (125 g) all-purpose flour
- 1 ½ teaspoons lemon pepper seasoning
Sauce
- ¼ cup (½ stick / 57 g) unsalted butter
- ¼ cup (64 g) buffalo sauce
- ¼ cup (85 g) honey
- 2 tablespoons freshly squeezed lemon juice, about 1 medium lemon
- 1 teaspoon lemon pepper seasoning
- ranch or blue cheese dressing, for dipping
Instructions
Wings
- Place the chicken wings in a large bowl. Add mustard, buffalo sauce, and lemon pepper seasoning. Toss to coat. Set aside while you prepare the breading mixture.
Breading
- In a large bowl, whisk together the flour and lemon pepper seasoning.
- Toss each wing in the breading mixture to coat, shaking off any excess breading.
- Spray the basket of your air fryer. Working in batches, add the coated chicken wings to the basket in a single layer, leaving space in between each wing. Air Fry* at 400°F for 18-20 minutes, or until golden brown and crispy, flipping the wings halfway.
- Place the air-fried wings into a large bowl. Repeat with the remaining wings.
Sauce
- In a medium saucepan over medium heat, melt the butter.
- Add buffalo sauce, honey, lemon juice, and lemon pepper seasoning. Stir to combine. Remove from heat and set aside.
- Pour the sauce over the wings and toss to coat.
- Enjoy with ranch or blue cheese dressing, for dipping.
Video
Notes
Oven-Baked Buffalo Lemon Pepper Wings
Get a crispy and delicious alternative to air fryer Buffalo lemon pepper chicken wings by baking them in the oven. Follow the wing coating instructions until ready to air fry. Instead, place the coated wings on a parchment paper-lined baking sheet. Bake for 20-25 minutes at 400°F, flipping halfway, or until the wings are golden brown and crispy. Prepare the tangy Buffalo sauce and toss the fully-cooked wings in the sauce and enjoy!Frying Wings in Oil
If you are more of a traditionalist and prefer to fry your chicken wings in oil, I have you covered. To fry the wings in oil, follow these steps:- Coat and add breading to the chicken wings as instructed.
- Fill a large pot with vegetable oil until it reaches halfway up the pot. Heat the pot until the oil reaches 375°F, using a thermometer to check the temperature. While the oil is heating, set a wire rack on top of a baking sheet.
- Working 2-3 wings at a time to maintain the oil temperature, add the wings to the hot oil and fry for 6-8 minutes, or until crispy and golden brown.
- Carefully remove the wings from the oil and place them on the wire rack.
- Bring the oil temperature back up to 375°F. Once hot enough, place the fried wings back into the oil for an additional 2 minutes. Remove from the oil and set on the wire rack to drain.
- Toss the fried wings in the sauce and serve.
Did you make this recipe?
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How different would these be to make in an air fryer oven?
I’m wondering also. I have an air fryer oven. And I have no idea how to compare using it verses a counter top air fryer…Of course no directions or recipes came with the new stove. It’s also a convection oven. I am totally lost😂. Thank goodness it bakes regular too