Ingredients
Scale
- 2 lbs Chicken wings (flats and drumettes separated)
- 1 cup Crushed pork rinds (unflavored or spicy)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Smoked paprika
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- Olive oil spray
Instructions
- Start by patting the chicken wings completely dry with paper towels. Removing excess moisture is the most important step for achieving a golden, perfect crunch. In a shallow bowl, combine the crushed pork rinds, garlic powder, onion powder, smoked paprika, salt, and pepper. Lightly spray the wings with olive oil, then dredge each wing into the pork rind mixture, pressing firmly so the coating sticks to the skin.
- Preheat your air fryer to 400°F (200°C). Arrange the coated wings in a single layer in the air fryer basket, ensuring they do not overlap. This allows the hot air to circulate around each piece. Cook for 20 minutes, flipping the wings halfway through the cooking time. The wings are finished when the internal temperature reaches 165°F and the exterior is deep golden brown and exceptionally crispy.
- Remove the wings from the air fryer and let them rest for two minutes to allow the juices to redistribute. Transfer them to a large platter. Serve them plain to enjoy the savory pork rind crust, or toss them in your favorite buffalo, honey garlic, or BBQ sauce. Pair with celery sticks and ranch or blue cheese dressing for a classic presentation.
- Cook Time: 30 minutes