Ingredients
Scale
- 2 lbs chicken wings (flats and drumettes separated)
- 1 tablespoon baking powder (aluminum-free for best taste)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for heat)
- 1/4 cup your favorite hot sauce (Buffalo style works great)
- 1 tablespoon melted unsalted butter
- Cooking oil spray (optional)
Instructions
- Start by patting the chicken wings extremely dry with paper towels. Moisture is the enemy of crispiness, so do not skip this step. In a large bowl, whisk together the baking powder, salt, garlic powder, smoked paprika, and cayenne pepper. Toss the dried wings in the spice mixture until every piece is evenly coated. The baking powder helps break down the proteins in the skin, creating those tiny bubbles that lead to a golden, crunchy texture.
- Preheat your air fryer to 400°F (200°C) for 5 minutes. Lightly spray the air fryer basket with oil if desired. Place the wings in the basket in a single layer, ensuring they are not touching or overlapping. If your basket is small, cook them in two batches. Air fry the wings for 20 minutes, flipping them halfway through the cooking time. The wings are done when the skin is dark golden brown and an instant-read thermometer reaches 165°F.
- While the wings finish cooking, whisk the hot sauce and melted butter together in a clean large bowl. Once the wings are done, immediately transfer them into the sauce bowl. Toss vigorously to coat every wing in the spicy glaze. Serve the wings immediately while they are piping hot. Garnish with chopped green onions or parsley, and serve with cold celery sticks and a side of ranch or blue cheese dressing.
- Cook Time: 30 minutes