Ingredients
- 2 lb (900 g) chicken wings, split into flats and drumettes
- 1 tbsp baking powder (aluminum-free, optional but helps crisp the skin)
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (smoked or sweet)
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
Instructions
- Pat the wings very dry with paper towels.
- Toss the wings with the baking powder, salt, and seasonings until evenly coated.
- Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
- Arrange the wings in a single layer in the basket. Cook in batches if needed.
- Air fry at 380°F for 24 minutes, flipping halfway through.
- Increase the temperature to 400°F (204°C) and cook for 5–8 more minutes, until the skin is deeply golden and crisp and the internal temperature reaches 165°F (74°C).
Optional Buffalo Sauce
Mix together:
- ¼ cup melted butter
- ⅓ cup Buffalo hot sauce
- 1 tsp garlic powder
Toss the hot wings in the sauce just before serving.
Tips for Extra Crispy Wings
- Dry the wings thoroughly before seasoning.
- Don’t overcrowd the air fryer basket.
- Use baking powder, not baking soda.
- If using frozen wings, thaw and pat them dry first.
Serve with celery, carrot sticks, and ranch or blue cheese dressing. These wings are crispy on the outside, juicy inside, and take about 30–35 minutes total.
