Ingredients:

  • 2 lbs Chicken Wings (Flats & Drums), split
  • 1 Tbsp Neutral Oil (Avocado or Canola)
  • 1 Tbsp Baking Powder (Aluminum-free)
  • 1 tsp Kosher Salt
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Black Pepper, freshly ground

Instructions:

  1. Pat the chicken wings absolutely dry using paper towels. Residual moisture inhibits crispiness.
  2. In a large bowl, toss the dry wings lightly with 1 Tbsp of neutral oil. In a separate small bowl, combine the baking powder, kosher salt, smoked paprika, garlic powder, onion powder, and black pepper to create the dry rub.
  3. Sprinkle the dry rub over the oiled wings and toss thoroughly until every piece is evenly coated. Let rest briefly if time allows.
  4. Preheat the air fryer to 375°F (190°C) for 5 minutes. Arrange the wings in a single layer in the air fryer basket, ensuring there is space between each piece for optimal air circulation.
  5. Cook the wings at 375°F (190°C) for 15 minutes.
  6. Using tongs, flip all the wings. Continue cooking for another 8-10 minutes at 375°F (190°C).
  7. Increase the air fryer temperature to 400°F (200°C) and cook for a final 2–3 minutes until the wings are deeply golden brown and the internal temperature reaches 175°F (80°C).
  8. Immediately remove the wings from the basket and serve them dry or tossed with your favorite sauce. Do not cover, as this will cause steaming.