Ingredients:

  • 2 lbs Chicken Wings, separated (flats and drums)
  • 1 Tbsp Aluminum-Free Baking Powder
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 1 tsp Garlic Powder
  • ½ tsp Smoked Paprika
  • Light cooking spray (optional)

Instructions:

  1. Prep the Wings: Pat the chicken wings extremely dry using paper towels. Moisture is the enemy of crispiness.
  2. Make the Rub: In a large mixing bowl, combine the baking powder, kosher salt, black pepper, garlic powder, and smoked paprika. Whisk until fully blended.
  3. Season: Add the dried chicken wings to the bowl. Toss vigorously until every piece is evenly coated in the dry rub, paying special attention to the skin. Do not skip this step!
  4. Load the Air Fryer: Place the seasoned wings in the air fryer basket in a single layer, ensuring there is space between them for air circulation. Work in batches if necessary to avoid overcrowding. (Optional: Lightly spray wings with oil if desired).
  5. Air fry at 380°F (195°C) for 10 minutes.
  6. Flip: Open the basket, flip all the wings using tongs, and return to the air fryer.
  7. Increase the temperature to 400°F (205°C). Air fry for an additional 8 to 10 minutes, or until the wings reach an internal temperature of 180°F-190°F and the skin is deeply golden and shatteringly crisp.
  8. Serve: Remove the crispy wings immediately and serve hot with your favorite dipping sauce.