Ingredients
Equipment
Method
- Pat the chicken wings completely dry with paper towels. This is crucial for getting crispy skin.
- In a large bowl, whisk together the baking powder, garlic powder, paprika, salt, and pepper.
- Add the dry wings to the bowl and toss thoroughly until each wing is evenly coated with the seasoning mixture.
- Preheat your air fryer to 400°F (200°C).
- Arrange the wings in a single layer in the air fryer basket. Do not overcrowd; cook in batches if needed. Lightly spray with olive oil.
- Cook for 15 minutes. Then, use tongs to flip the wings over.
- Continue to cook for another 8-10 minutes, or until the wings are golden brown, crispy, and cooked through.
- Transfer the hot wings to a clean bowl, toss with your favorite sauce, and serve immediately.
Notes
Do NOT use baking soda instead of baking powder. They are not the same and baking soda will leave a chemical taste.
For extra crispy wings, after seasoning, you can let them rest on a wire rack in the refrigerator for an hour to dry out the skin even more.
Check for doneness with a meat thermometer; the internal temperature should be at least 165°F (74°C).
For extra crispy wings, after seasoning, you can let them rest on a wire rack in the refrigerator for an hour to dry out the skin even more.
Check for doneness with a meat thermometer; the internal temperature should be at least 165°F (74°C).