If using whole wings you must first cut and separate the wing, flat and tip. You can reserve wing tips for stock or discard.

Dry chicken wings thoroughly with paper towels to remove as much moisture as possible.

Add chicken wings to a bowl and season with 1 teaspoon kosher salt and toss until coated. If you have time, add chicken to fridge for 30 to overnight to allow skin to dry out.

Add lemon pepper seasoning, baking powder, cornstarch, kosher salt, sugar, and cayenne pepper to a bowl and whisk until blended.

Add oil to wings and toss making sure all the wings are coated. Add seasoning blend and toss until all the wings are coated. Spray wire rack with cooking spray and add wings to rack in a single layer. If you have a smaller air fryer you’ll need cook in batches.

Turn air fryer on to 400°F. Cook for 10 minutes, flip over, cook for 10 minutes.

While wings are cooking, in a medium skillet over medium heat add butter, lemon juice, lemon pepper seasoning, lemon zest, and black pepper and bring to a simmer. Toss chicken in the lemon pepper sauce while hot. Garinish with parsley and lemon wedges. Serve hot with blue cheese or ranch sauce.