Crispy Air Fryer Chicken Wings

A two-stage air frying method that renders fat at medium-high heat and then blisters the skin at high heat to achieve a deep golden-brown, shatteringly crisp texture. The recipe uses aluminum-free baking powder to draw out moisture and enhance crunch.

Ingredients

• 2 lbs (900 g to 1 kg) chicken wings, split into flats and drumettes, tips removed
• 1 tablespoon (12 g) aluminum-free baking powder
• 1 tablespoon (15 ml) avocado oil or light olive oil
• 1 teaspoon (3 g) garlic powder
• 1 teaspoon (3 g) smoked paprika
• ½ teaspoon (1.5 g) onion powder
• 1 teaspoon (5 g) fine sea salt
• ½ teaspoon (1.5 g) freshly cracked black pepper
• ¼ teaspoon cayenne pepper (optional)
• Optional Buffalo Toss Sauce: ⅓ cup (80 ml) Frank’s RedHot or cayenne pepper sauce
• Optional Buffalo Toss Sauce: 3 tablespoons (45 g) unsalted butter, melted
• Optional Buffalo Toss Sauce: 1 teaspoon honey or pure maple syrup (optional)

Instructions

1. Rinse split chicken wings in a colander under cold running water to remove bone fragments. Press firmly with heavy-duty paper towels to absorb all moisture from the skin.
2. In a small ramekin, blend baking powder, garlic powder, smoked paprika, onion powder, sea salt, black pepper, and cayenne pepper.
3. Place dried wings in a clean, dry bowl. Drizzle with 1 tablespoon of avocado oil and toss to create a light sheen. Sprinkle the spice rub evenly and toss vigorously until every crevice is coated.
4. Let the seasoned wings sit at room temperature for 10 to 15 minutes to allow the baking powder to draw out surface proteins.
5. Lightly grease the air fryer basket with olive oil spray. Arrange wings in a single layer, ensuring they do not overlap or touch tightly to allow air circulation. Cook in batches if necessary.
6. Set the air fryer to 380°F (193°C) and air fry for 12 minutes to render fat and tenderize the meat.
7. Using tongs, flip each wing to expose the bottom skin. Increase the temperature to 400°F (204°C) and air fry for an additional 6 to 10 minutes until the skin is deep golden-brown, bubbly, and the internal temperature reaches 175°F to 185°F (80°C to 85°C).
8. For dry rub wings, let them rest on a wire cooling rack for 2 to 3 minutes. For sauced wings, whisk melted butter and hot pepper sauce in a large bowl, add the hot wings, and toss gently until glistening. Serve immediately.

Notes

Do not substitute baking powder with baking soda, as it has a bitter metallic taste. Avoid overcrowding the basket to prevent steaming; cook in batches if needed. For extra crispness, place seasoned wings on an uncovered wire rack in the refrigerator for 1 to 4 hours before air frying. Reheat any leftover wings together for 2 minutes at 400°F before serving.