• Air Fryer: Preheat to 200°C, cook for 20-25 minutes
• Oven: Preheat to 220°C, cook for 40-45 minutes

• 1 kg chicken wings, tips removed and split at the joint
• 2 tablespoons olive oil
• 4 tablespoons Greenfields lemon pepper seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon salt (adjust to taste)
• For garnish: Freshly chopped parsley and lemon wedges

For Air Fryer:

1. Preparation: In a large bowl, toss the chicken wings with olive oil, lemon pepper seasoning, garlic powder, onion powder, cracked pepper and salt until they are well-coated.
2. Cook: Preheat the air fryer to 200°C (approximately 400°F). Place the wings in the basket in a single layer, ensuring they aren’t overcrowded. Cook for about 20-25 minutes, or until the wings are golden brown and crispy, flipping halfway through the cooking time.

For Oven:

1. Preparation: Follow the same preparation steps as for the air fryer.
2. Cook: Preheat your oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper and place a wire rack on top. Arrange the wings on the rack in a single layer. Bake for about 40-45 minutes, or until the wings are crispy and fully cooked, flipping halfway through the baking time.

• Calories: 310 kcal
• Protein: 24 g
• Fat: 22 g (Saturated: 6 g, Unsaturated: 16 g)
• Carbohydrates: 1 g
• Sodium: 720 mg