Ingredients
Scale
For the Wings:
- 2 pounds chicken wings (about 24 pieces), separated into drummettes and flats, wing tips removed
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional, for color)
- Cooking spray or oil mist
For Sauce Options (Choose One or Serve Plain):
- Classic Buffalo: ½ cup hot sauce + 4 tablespoons melted butter
- BBQ: ¾ cup your favorite BBQ sauce
- Honey Garlic: ⅓ cup honey + 3 tablespoons soy sauce + 3 cloves minced garlic
- Teriyaki: ¾ cup teriyaki sauce + 1 tablespoon sesame seeds
- Dry Rub: 2 tablespoons of your favorite seasoning blend
For Serving:
- Ranch or blue cheese dressing
- Celery sticks
- Carrot sticks
Instructions
- Prep the Wings: If using frozen wings, make sure they’re completely thawed and drained. Remove wings from packaging and pat them COMPLETELY dry with several layers of paper towels. This is the most important step for achieving crispy skin! Get them as dry as possible, even spending 2-3 minutes patting and pressing with fresh paper towels. Any surface moisture will steam the wings instead of crisping them. If you have time, place the dried wings on a wire rack in the refrigerator uncovered for 1-2 hours or even overnight—this air-drying technique creates exceptionally crispy skin.
- Season the Wings: Place the thoroughly dried wings in a large mixing bowl. Sprinkle the baking powder, salt, black pepper, garlic powder, and paprika (if using) over the wings. Using your hands or tongs, toss the wings thoroughly to coat every surface evenly with the seasoning mixture. Make sure each wing is completely coated—the baking powder is what creates that incredible crispiness, so don’t be shy! The wings will look slightly powdery and pale at this point, which is exactly what you want.
- Preheat the Air Fryer: Preheat your air fryer to 380°F for 5 minutes. This step isn’t absolutely essential, but preheating helps the wings start cooking immediately and promotes even browning. While it’s preheating, lightly spray the air fryer basket with cooking spray to prevent sticking.
- Arrange Wings in Single Layer: Place the seasoned wings in the air fryer basket in a single layer with space between each piece. Don’t overcrowd or stack them—they need air circulation on all sides to crisp up properly. Depending on your air fryer size, you may need to cook in 2-3 batches. Lightly spray the tops of the wings with cooking spray.
- First Cook Cycle: Air fry at 380°F for 12 minutes. You’ll start to see the wings turning golden and the fat rendering out. Don’t open the air fryer unnecessarily during this time as it releases heat and affects cooking.
- Flip and Continue Cooking: After 12 minutes, open the basket and use tongs to carefully flip each wing over. This ensures even browning and crispiness on all sides. The wings will already be looking good at this point! Lightly spray the newly exposed side with a bit more cooking spray. Return to the air fryer and cook for an additional 10-12 minutes at 380°F.
- Check for Doneness: The wings are done when they’re deep golden brown, the skin is crispy and shrunken around the meat, and the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part of the meat (not touching bone). If they’re not quite crispy enough for your liking, increase temperature to 400°F and cook for an additional 2-3 minutes, watching carefully to prevent burning.
- Rest and Sauce (Optional): Transfer the cooked wings to a wire rack or large plate and let them rest for 2-3 minutes—this allows the exterior to firm up even more. If enjoying plain wings, they’re ready to eat now! If saucing, place wings in a large bowl, add your chosen sauce, and toss gently to coat evenly. For maximum crispiness, toss with sauce right before serving rather than letting them sit in sauce.
- Serve Immediately: Transfer sauced or plain wings to a serving platter. Serve hot with celery and carrot sticks, and ranch or blue cheese dressing for dipping. Watch them disappear!
Notes
- Baking Powder vs. Baking Soda: MUST use baking powder (aluminum-free preferred), NOT baking soda. Baking soda will make wings taste metallic and soapy.
- Don’t Skip Drying: The drying step is absolutely crucial for crispy wings. Take your time with this step!
- Batch Cooking: Never overcrowd the basket. Cook in multiple batches if necessary for best results.
- Temperature Variations: Some air fryers run hotter than others. If your wings are browning too quickly, reduce temperature to 360°F. If they’re not crisping enough, increase to 400°F.
- Frozen Wings: Can cook from frozen! Add 5-7 minutes to total cooking time and pat off any ice crystals first.
- Sauce Timing: For crispiest results, serve sauce on the side for dipping rather than tossing wings in sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 6 wing pieces (plain, without sauce)
- Calories: 285
- Sugar: 0g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 95mg