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Angry Lemon Butter Wings

Our spin on lemon pepper - our Angry Lemon Basil seasoning blend - combines with butter, garlic and Parmesan for next-level flavor. A perfect game day appetizer or weeknight dinner!

This recipe can be easily adapted to fit your favorite wing prep method - fry them, bake them, smoke them… we ”air fried” them in our convect oven. It’s a super easy way to make a whole lot of wings in a hurry!


  • 8-10 whole chicken wings or 15-20 separated drums and flats

  • 2-3 tbsp butter

  • 1 tbsp Angry Lemon Basil seasoning blend, plus more for sauce (optional)

  • 1 tsp garlic salt

  • 2 tbsp grated Parmesan cheese

  • 1/2 c all-purpose flour

  • aluminum foil

  • cooking spray


  • If using a convect oven, like bottom rack of oven with foil to catch drippings. Preheat oven to 400 degrees using the convect bake setting. If using a standalone air fryer, check manufacturer recommendations.

  • If wings have not been separated, find the soft cartilage in the joint between the drum and flat and carefully slice apart. Remove and discard the tip (or reserve for stock).

  • Pat wings dry and lightly spray with cooking spray.

  • In a shallow dish or plate, combine flour and 1 tbsp Angry Lemon Basil.

  • Dredge both sides of each drum/flat through the flour. Shake off excess flour and place in a single layer on a broiler sheet, oven-safe basket, or air fryer basket. Wings should not be touching.

  • Allow wings to cook 12-15 minutes, then flip. Cook 12-15 minutes more until golden.

  • While wings are cooking, place butter in small bowl and microwave 20-30 seconds to melt. Add Parmesan, garlic salt and additional Angry Lemon Basil to taste. combine wing sauce, 1 tbsp Voodoo Cajun Dust and 1 tbsp ketchup. Adjust amounts to your preference.

  • When wings are done, remove from baking sheet to a large bowl and toss gently with sauce. Serve immediately.

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