Ingredients
Scale
- 2 lbs chicken wings (flats and drumettes separated)
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon baking powder (aluminum-free for the crispiest skin)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- Optional: Honey or maple syrup for a “dessert-style” glaze
Instructions
- Start by patting the chicken wings extremely dry with paper towels. Removing excess moisture is the most important step for achieving maximum crispiness. In a large mixing bowl, toss the wings with olive oil. In a small ramekin, whisk together the baking powder, garlic powder, onion powder, paprika, salt, and pepper. Sprinkle the spice mixture over the wings and toss until every piece is evenly coated.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Arrange the seasoned chicken wings in the air fryer basket in a single layer. Do not overcrowd the basket, as air needs to circulate around each piece. Cook for 20 minutes, flipping the wings or shaking the basket halfway through the cooking time. The wings are done when 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 allows the juices to redistribute while the skin firms up even further. Serve them dry for a classic snack, or toss them in your favorite sauce. If you want a “dessert” twist, drizzle them with a bit of warm honey and a sprinkle of sea salt while they are still piping hot.
- Cook Time: 30 minutes