Ingredients
2 1/2 lbs chicken wings, split and tips removed
1 tbsp baking powder (aluminum-free)
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
Optional: pinch of cayenne for heat
Instructions
Dry the wings: Pat wings very dry with paper towels (this is key for crispiness).
Season: In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, paprika, and cayenne (if using).
Preheat: Preheat air fryer to 400°F (205°C) for 3 minutes.
Air fry: Arrange wings in a single layer (work in batches if needed).
Cook: Air fry for 10 minutes, flip, then cook another 12–15 minutes until golden brown and crispy.
Serve: Rest 2 minutes, then serve plain or with your favorite dipping sauce.
Notes
Cooking Tips
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Baking powder magic: Raises pH and dries the skin for extra crunch—don’t skip it.
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Don’t overcrowd: Space allows hot air to circulate and crisp evenly.
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Extra crisp: Add 2–3 more minutes at the end if you like ultra-crispy wings.
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Sauce after cooking: Toss wings in sauce only after air frying to keep them crispy.
Variations
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Buffalo Style: Toss cooked wings with melted butter + hot sauce.
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Garlic Parmesan: Finish with melted butter, grated parmesan, and garlic powder.
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Lemon Pepper: Replace paprika with lemon pepper seasoning.
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BBQ: Brush with BBQ sauce during the last 3 minutes of cooking.
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Dry Rub Cajun: Swap spices for Cajun seasoning for bold flavor.
- Prep Time: 10 minutes
- Cook Time: 22-25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 680mg
- Fat: 30g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g