Ingredients
- 2 lb (900 g) chicken wings, split into flats and drumettes
- 1 tablespoon olive oil
- 1 tablespoon baking powder (aluminum-free, optional for extra crispiness)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
Instructions
- Pat the chicken wings completely dry with paper towels.
- In a large bowl, toss the wings with olive oil.
- Mix the baking powder, paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using). Coat the wings evenly with the seasoning.
- Preheat your air fryer to 200°C (400°F) for 3–5 minutes.
- Arrange the wings in a single layer in the air fryer basket. Cook in batches if needed.
- Air fry for 22–25 minutes, flipping the wings halfway through cooking.
- For extra-crispy skin, cook for an additional 3–5 minutes.
- Serve immediately with your favorite dipping sauce.
Optional Sauces
- Buffalo: Toss with melted butter and buffalo hot sauce.
- Honey Garlic: Mix honey, minced garlic, soy sauce, and a little butter.
- Garlic Parmesan: Toss with melted butter, minced garlic, grated Parmesan, and chopped parsley.
- BBQ: Coat with your favorite barbecue sauce during the last 2–3 minutes of cooking.
Serving Suggestions
- Celery and carrot sticks
- Ranch or blue cheese dressing
- French fries or potato wedges
- Coleslaw
- Corn on the cob
Tips
- Drying the wings thoroughly is the key to crispy skin.
- Don’t overcrowd the basket—air needs to circulate around each wing.
- If using sauce, toss the wings after air frying (or during the last couple of minutes) to keep them as crispy as possible.
- Check that the internal temperature reaches 74°C (165°F) before serving.