Instructions

Prep the Chicken: Pat the chicken wings completely dry using paper towels. This is the most crucial step for achieving maximum crispiness.

Season: In a large bowl, toss the dried wings with olive oil. In a small bowl, mix the salt, pepper, garlic powder, paprika, and onion powder (and baking powder, if using). Sprinkle the seasoning mix over the wings and toss until they are evenly and thoroughly coated.

Preheat Air Fryer: Preheat your air fryer to 380°F (190°C) for 3-5 minutes.

Cook: Arrange the wings in a single layer in the air fryer basket, ensuring they are not touching or overcrowded (cook in batches if necessary). Air fry for 25-28 minutes, pausing to flip the wings halfway through the cooking time.

Optional Crispy Finish: For wings with an extra-crackly skin, increase the air fryer temperature to 400°F (200°C) and cook for a final 3-5 minutes.

Sauce & Serve: Transfer the hot, cooked wings to a clean bowl. Pour your desired sauce over them and toss gently to coat. Serve immediately with celery sticks, carrot sticks, and your favorite dip like ranch or blue cheese dressing.

Chef’s Tips for Success
The Dryness Secret: Removing all surface moisture is the #1 rule for crispy wings. Don’t skip the thorough pat-dry!

Baking Powder Power: For a texture that rivals deep-fried wings, adding a teaspoon of baking powder to the dry rub makes a noticeable difference by raising the skin’s pH and improving browning.

Sauce Smart: Always toss the wings in sauce after they are cooked. Saucing them before will result in steamed, soggy skin.

Avoid Overcrowding: Giving the wings space allows for proper air circulation, which is essential for even cooking and browning