Ingredients:

  • 1 lb chicken wings, split into flats and drumettes
  • 1 tbsp neutral oil
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp cracked black pepper

Instructions:

  1. Dry the wings. Pat the 1 lb of chicken wings bone dry with paper towels to remove all surface moisture. Note: This is the most important step for avoiding soggy skin.
  2. Mix the rub. In a small bowl, whisk together the 1 tbsp baking powder, salt, garlic powder, smoked paprika, onion powder, and black pepper.
  3. Oil the chicken. Place the dried wings in a large stainless steel bowl, drizzle with 1 tbsp neutral oil, and toss to coat.
  4. Apply the coating. Sprinkle the dry rub mixture over the wings and toss vigorously until every wing is evenly coated in a fine, dusty layer.
  5. Arrange the basket. Place the wings in a single layer in the air fryer, ensuring they do not touch. Note: Overcrowding will cause the wings to steam instead of fry.
  6. Initial render. Air fry at 380°F (190°C) for 15 minutes until the fat starts to bubble and the skin looks slightly translucent.
  7. Increase the heat. Boost the air fryer temperature to 400°F (200°C) and shake the basket to reposition the wings.
  8. Final crisp. Cook for an additional 5-10 minutes until the wings are a deep mahogany and the skin feels brittle to the touch.
  9. Rest briefly. Let the wings sit for 2 minutes before serving. Note: This allows the internal juices to settle and the skin to fully set its crunch.