Lemon Pepper Chicken Wings & Carrot-Celery Sticks, Made Easy

• Start by patting the 2 pounds of chicken wings dry with paper towels. Removing excess moisture ensures the olive oil and seasonings stick well and helps the wings crisp up during cooking.
• In a large mixing bowl, toss the wings with 2 tablespoons olive oil, 2 tablespoons lemon pepper seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt to taste. Make sure each wing is evenly coated with the flavorful blend.
• For oven-baked wings, arrange them in a single layer on a wire rack set over a rimmed baking sheet. This setup allows hot air to circulate and crisps the skin beautifully. Alternatively, you can cook these in an air fryer for a quicker, crispier finish.
• Preheat your oven to 425°F (220°C). Bake the wings for 35-40 minutes, flipping halfway through to ensure even browning. If using an air fryer, cook at 400°F (200°C) for about 20-25 minutes, shaking the basket every 5-7 minutes. The wings should be golden brown and crispy with an internal temperature of 165°F (74°C).
• While the wings cook, wash and peel your carrots if desired. Cut carrot and celery sticks into bite-sized pieces, perfect for dipping and munching alongside the wings.
• Transfer the hot wings to a large platter, garnish with fresh lemon wedges, and serve immediately with the crunchy carrot and celery sticks. A squeeze of lemon on top adds a bright finishing touch that enhances every bite.