Yields: 4 servings
Prep time: 10 minutes
Cook time: 30-35 minutes
Ingredients:
- 2 lbs chicken wings (separated into drumettes and flats if desired)
- 1 tbsp baking powder (aluminum-free)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- 1 tbsp olive oil (optional, for extra crispiness)
- Your favorite wing sauce (optional)
Instructions
- Prep the wings: Pat your chicken wings dry thoroughly with paper towels. This is key for maximum crispiness.
- Season: In a large bowl, combine the wings with baking powder, salt, pepper, garlic powder, and paprika. Toss until the wings are well coated.
- Optional oil: If you want extra crispy wings, drizzle the olive oil over the seasoned wings and toss to coat evenly.
- Preheat the air fryer: Preheat your air fryer to 400°F (200°C).
- Cook in batches: Place the chicken wings in the air fryer basket in a single layer. Avoid overcrowding, so cook in batches if needed.
- Initial Cook: Air fry for 20-25 minutes, shaking the basket halfway through the cooking time.
- Crank up the heat: Increase the air fryer’s temperature to 425°F (220°C) and cook for another 5-10 minutes, or until the wings are golden brown, super crispy, and cooked through (internal temperature of at least 165°F/74°C).
- Toss with sauce (optional): If you’d like saucy wings, toss the cooked wings in your favorite sauce in a bowl. Choices like buffalo sauce, BBQ sauce, or a sweet and spicy sauce are all delicious!
- Enjoy: Serve immediately with your favorite dipping sauces like ranch or blue cheese, along with some celery and carrots.
Important Tips:
- Don’t overcrowd the air fryer: Leave space between the wings for the hot air to circulate and get them crispy.
- Thoroughly dry wings: Moisture is the enemy of crispiness!
- Baking powder is key: It might seem weird, but baking powder reacts with the skin to give it that perfect crisp.
- Check internal temperature: Always ensure the internal temperature of the thickest part of the wings reaches 165°F (74°C) for safety.
