Lemon-Pepper Artichoke Wings
Wings top of my list of party snacks. And when I think of perfect wings, it’s not the spicy burn of Buffalo that I’m after. My mind goes South to another city: Atlanta, the capital of lemon-pepper wings. The zingy mix of lemon and pepper probably started eons ago in India, but as a seasoning, it’s strongly associated with Atlanta. It’s a combo that hits all the right notes: savory, acidic, and mildly spicy.
The sneaky little trick in these “wings” is swapping out the chicken for a can of artichoke hearts. I know, on paper that sounds like a wild non sequitur, but stick with me: When it comes to vegetarian “wings,” artichoke hearts just make sense. They’re dense enough to hold their shape but soft enough that they don’t need a precook. Artichokes have an earthy, slightly bitter flavor that complements the lemon pepper coating. And, best of all, the shape surprisingly mimics chicken wings, a visually pleasing bonus for all us perfectionists.
These easy air fryer “wings” get dredged in a beer batter, then coated in buttery panko spiked with—you guessed it—plenty of lemon zest and black pepper. (For a dairy-free version, use vegan butter.) A quick session in the air fryer and the outside becomes crisp and golden brown, ideal for serving with your dip of choice.
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What you’ll need
Air Fryer
$100 $90 At Amazon
Panko Bread Crumbs
$13 At Amazon
Black Pepper
$13 At Amazon
Recipe information
Total Time
50 minutes
Yield
Makes 16
Ingredients
Special equipment
Preparation
Step 1
Cut each artichoke from one 14-oz. can unmarinated whole artichoke hearts, drained, in half lengthwise and set, cut side down, on paper towels to drain.
Step 2
Using your hands, toss together 3 cups panko, ½ cup (1 stick) unsalted butter, melted, 3 Tbsp. finely grated lemon zest (from about 3 lemons), 2 Tbsp. fresh lemon juice (from about 1 lemon), 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 2½ tsp. freshly ground pepper in a medium bowl, gently massaging panko to evenly saturate in butter. Whisk together 1½ cups (188 g) all-purpose flour and one 12-oz. bottle IPA or pilsner in a second medium bowl until batter is smooth.
Step 3
Working one at a time, dip artichoke halves in batter, letting excess drip back into bowl, then dredge in panko mixture, tossing to coat thoroughly inside and out. Shake off excess and place artichokes on a wire rack set inside a rimmed baking sheet. Let sit at room temperature 10 minutes to allow breading to set.
Step 4
Heat air fryer to 400°. Working in 2 or 3 batches, arrange artichokes in a single layer in air fryer, spacing evenly apart. Coat tops with nonstick vegetable oil spray and cook, turning over and coating other side with nonstick spray halfway through, until golden brown and crisp, 14–16 minutes. Transfer to a platter and season with more salt and pepper.
Step 5
Scatter thinly sliced chives (if using) over artichoke wings. Serve with celery sticks, lemon wedges, and store-bought or homemade blue cheese dressing.
Recipe notes
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