Ingredient

• 10 small (1 pound total) chicken drumettes
• 10 small (13 ounces total) chicken wing flats
• 2 ½ tablespoons lemon pepper seasoning
• 2 teaspoons olive oil
• ½ teaspoon kosher salt
• 3 tablespoons unsalted butter
• ¾ cup honey
• ¼ cup plus 1/2 tablespoons hot sauce (such as Frank's RedHot)
• ¾ teaspoon grated lemon zest plus 3 tablespoons fresh juice, (from 1 large lemon), plus 1 lemon, cut into wedges
• Chopped fresh cilantro

Direction

1. Preheat oven to 200°F. Preheat air fryer to 375°F for 10 minutes. Pat chicken pieces dry with a paper towel; place in a large bowl. Add lemon pepper seasoning, oil, and salt; toss to coat.
2. Add half of the chicken pieces, skin-side down, to air fryer basket; cook 10 minutes. Flip chicken; cook until crispy and a thermometer inserted into thickest portion of meat registers at least 165°F, 8 to 10 minutes. Transfer chicken to a rimmed baking sheet, arranging in a single layer; place in preheated oven to keep warm. Repeat process with remaining chicken.
3. While chicken cooks, melt butter in a medium saucepan over medium-high. Whisk in honey and hot sauce. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, until thickened and syrupy, 10 to 12 minutes. Remove from heat; stir in lemon zest and juice.
4. Place chicken and 1/2 cup hot honey glaze in a large bowl; toss until chicken is evenly coated. Garnish with cilantro. Serve with remaining hot honey sauce and lemon wedges.