Description
Achieve restaurant-quality crispy chicken wings at home with this foolproof air fryer method. By using a light dusting of baking powder and ensuring the wings are perfectly dry before cooking, you get ultra-crispy skin and juicy, succulent meat without the need for deep frying. This wholesome, non-alcoholic preparation relies on rapid air circulation for a delicious golden finish that is perfect for game day appetizers or a quick protein-packed main course.
Ingredients
2 lbs chicken wings, split into flats and drumettes
1 tbsp aluminum-free baking powder
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tsp garlic powder
1 tsp olive oil (optional)
Instructions
Pat the chicken wings completely dry using several paper towels—this is the most important step for crispiness.
Combine the baking powder, salt, pepper, and garlic powder in a small bowl.
Toss the wings in a large mixing bowl with the seasonings until evenly coated.
Preheat your air fryer to 400 degrees Fahrenheit for five minutes.
Arrange the wings in a single layer in the air fryer basket to ensure proper airflow.
Cook the wings for 20 minutes, flipping them halfway through the cooking process.
Increase the air fryer temperature to 425 degrees Fahrenheit for a final five minutes to achieve extra crispness.
Remove the wings once the skin is golden brown and reaching your desired level of crispness.
Notes
For the absolute best results, pat the wings dry and let them sit on a wire rack for 10 minutes before seasoning. Ensure the air fryer is not overcrowded to maintain constant air circulation.
Nutrition
- Serving Size: 0.5 lb of wings
- Calories: 320
- Sugar: 0g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 105mg