12 large fresh whole chicken wings
Juice from one lemon
2 ½ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon garlic powder
2 sticks butter, melted
Place chicken wings in a gallon zip lock bag and squeeze in the lemon juice and one teaspoon of salt. Seal and lay flat in the fridge one hour, flip the bag and time one more hour for a total of two hours.
Heat air fryer for 15 minutes on 400 degrees F.
Drain wings and pat dry and place half in a large bowl.
Pour over half the melted butter and toss with 1/2 teaspoon of the salt, half the pepper and half the garlic powder. The butter will congeal when it hits the cold chicken, don’t be concerned with this. Do not discard the remaining butter left in the bowl.
Place a parchment circle in the basket and lay in half the wings, wing tip up, and time 12 minutes.
Preheat oven to 250 degrees F to keep first batch of wings hot or simply serve in two batches.
After 12 minutes, flip, brush with butter left in bowl. If it congealed, melt in a microwave safe bowl. Sprinkle the tops with a little salt and cook for 13 minutes. Keep warm in oven.
Repeat with remaining chicken, butter, salt, pepper and garlic and serve with the first batch.
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