You know how sometimes it’s the little things that bring you the most joy? Slippers on a chilly evening, a glass of wine with dinner, getting that new toothbrush head in the mail.
All those things make me extremely happy. But, now there’s a new member to their lofty club.
Somehow it went from a jar that was shoved in the back of my spice drawer, to a huge bag sitting proudly on the counter.
Give me a massive amount of lemon pepper on hash browns.
Give me a generous pinch, whisked into a vinaigrette.
Give me a hearty sprinkling on a sour cream dolloped baked potato.
All of a sudden, I realized that, yes, lemon and pepper – combined into one spice – makes everything better.
And because I needed to buy an air fryer for work awhile back, (which I’ve become obsessed with), it only was a matter of time until I set up lemon pepper and fried chicken together for a metaphorical blind date.
Hello, Air-Fried Chicken, meet my friend, Lemon Pepper.
Lemon Pepper, meet my friend, Air-Fried Chicken.
You two are going to love each other.
The chicken is bright, and has a kick of spice – and of course because it’s made in the air fryer, it comes together in less than 30 minutes.
Also, let’s talk about the crunch. Oh, man. The crunch.
It’s enough to wake the cats from a deep nap in a beam of sunshine.
Now, that’s crunchy.
Air-Fried Lemon Pepper Chicken Wings
2 teaspoons olive oil
1.5 lbs. chicken wings
1 tablespoon lemon pepper
1 teaspoon kosher salt
Preheat air fryer to 380 degrees for 5 minutes.
Pat chicken dry with paper towels.
Dab chicken wings with olive oil, and sprinkle all over with lemon pepper and salt.
Fry for 12 minutes, turn, and fry for an additional 12 minutes.
Serve immediately, or at room temperature.
(Photos by Launie Kettler)