Ingredients
Scale
- 2 lbs Chicken wings (flats and drumettes separated)
- 1 tablespoon Olive oil or Avocado oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- Optional: Baking powder (for extra crunch)
Instructions
- Start by patting the chicken wings completely dry with paper towels. Removing moisture is the secret to achieving a crispy skin. Place the wings in a large mixing bowl. Drizzle with olive oil and toss to coat evenly. In a small ramekin, mix the garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle the seasoning over the wings and toss them again until every piece is well-coated. For an extra-crispy “beef-like” crunch, add a teaspoon of baking powder to your spice mix.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Arrange the seasoned wings in the air fryer basket in a single layer. Do not overcrowd the basket, as air needs to circulate around each wing to make them crispy. Cook the wings for 10 minutes. Open the basket and use tongs to flip each wing, or give the basket a vigorous shake. Cook for another 8 to 10 minutes until the skin is golden brown and the internal temperature reaches 165°F.
- Remove the wings from the air fryer and let them rest for 2 to 3 minutes. This resting period allows the juices to redistribute, ensuring the meat stays moist. Transfer the wings to a serving platter. Serve them plain to appreciate the golden spice rub, or toss them in your favorite buffalo or BBQ sauce. Pair them with celery sticks and ranch dressing for a classic presentation.
- Cook Time: 30 minutes