air fryer crispy chicken wings

A recipe for making extra crispy chicken wings in an air fryer using baking powder and a two-stage cooking process.

Ingredients

• 2 pounds chicken wings, split into drumettes and flats
• 1 tablespoon baking powder (aluminum-free)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)

Instructions

1. Pat the chicken wings completely dry using paper towels. For even crispier results, refrigerate the uncovered wings for 30 minutes before seasoning.
2. In a large bowl combine baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using). Drizzle the wings with olive oil and toss to coat. Sprinkle the seasoning mixture over the wings and toss until every piece is evenly coated.
3. Preheat your air fryer to 380°F (193°C) for 3–5 minutes.
4. Place the wings in a single layer inside the air fryer basket. Do not overcrowd them. Cook in batches if necessary so hot air can circulate freely.
5. Cook at 380°F (193°C) for 20 minutes. Flip the wings halfway through cooking. Increase the temperature to 400°F (204°C) and cook for an additional 4–8 minutes until the skin is deeply golden brown and crispy. The internal temperature should reach 165°F (74°C).
6. Transfer the cooked wings to a large bowl. Add your favorite sauce and toss gently until evenly coated. If you prefer extra-crispy wings, serve them without sauce and provide dipping sauces on the side.
7. Serve immediately while hot and crispy.

Notes

Tips: Pat wings dry, use aluminum-free baking powder, avoid overcrowding, flip halfway, finish at higher temperature, and let rest for 2 minutes. Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat in air fryer at 375°F (190°C) for 4–6 minutes. Do not sauce before cooking as sugar can burn.