• If using full wings, cut each wing into two pieces (flat and drumette). If the wing has a tip, cut it off and discard it. Place the wings in a deep bowl.
• Add the oil, lemon juice, lemon zest, lemon pepper, garlic, herbs, and salt, to a small bowl and stir to combine.
• Pour the lemon mixture over the wings and stir to coat. If you wish, cover the bowl and place it in the refrigerator for 30 minutes to marinade.

To oven bake:

• Preheat the oven to 390°F. Cover a baking sheet with parchment or foil.
• Transfer chicken wings to parchment paper and bake for 15 minutes, then turn each one over with tongs and bake for a further 5 minutes or until browned and cooked through (internal temperature reaches 165°F).

To Air Fry:

• Place the seasoned wings into the basket of the air fryer in a single layer (you may need to cook them in batches).
• Air Fry at 390°F for 15 minutes, then use tongs to turn each one over and cook for a further 5 minutes, until browned and cooked through (internal temperature reaches 165°F).