Ingredients
Scale
- 2 lbs Chicken wings (flats and drums separated)
- 1 tablespoon Baking powder (aluminum-free is best)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 cup Your favorite BBQ sauce
- Cooking spray (avocado or olive oil)
Instructions
- Start by patting the chicken wings completely dry with paper towels. This is the most important step for achieving maximum crispiness. Place the dried wings in a large mixing bowl. In a small ramekin, whisk together the baking powder, garlic powder, smoked paprika, salt, and pepper. Sprinkle the seasoning mixture over the wings and toss them thoroughly until every wing is evenly coated. The baking powder helps break down the proteins in the skin, creating those coveted golden bubbles.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly spray the air fryer basket with cooking oil. Arrange the wings in a single layer, ensuring they do not overlap. If you have a smaller air fryer, work in batches. Air fry the wings for 10 minutes, then open the basket and flip each wing using tongs. Cook for an additional 8 to 10 minutes until the skin is golden brown and reaches an internal temperature of 165°F. For extra crispy skin, you can add 2 more minutes at the end.
- Transfer the hot, crispy wings to a clean bowl. Pour your BBQ sauce over the wings and toss gently with a spatula until they are fully glazed. If you prefer a “charred” BBQ finish, put the sauced wings back into the air fryer for 1 to 2 minutes to caramelize the sugars. Serve immediately while they are piping hot. Garnish with chopped green onions or sesame seeds if desired, and serve alongside celery sticks and ranch or blue cheese dressing.
- Cook Time: 30 minutes