Ingredients
For the Wings:
– 2 lbs chicken wings (separated into flats and drumettes)
– 1 tablespoon baking powder (aluminum-free)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon paprika
For the Glaze (Optional):
– 3 tablespoons honey
– 2 tablespoons soy sauce
– 1 tablespoon butter, melted
– 1 clove garlic, minced
Instructions
Prep the Wings
1. Pat wings completely dry with paper towels – this is crucial for crispiness
2. In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, onion powder, and paprika
3. Let wings sit at room temperature for 15-20 minutes (or refrigerate uncovered for 1-8 hours for extra crispiness)
Air Fry the Wings
1. Preheat air fryer to 380°F (193°C) for 3 minutes
2. First cook: Place wings in air fryer basket in single layer (work in batches if needed). Cook for 12 minutes
3. Flip wings and cook another 10-12 minutes until golden brown and internal temperature reaches 165°F (74°C)
4. Optional second round: For extra crispiness, increase temperature to 400°F (204°C) and cook 2-3 more minutes
Finish and Serve
1. If using glaze, quickly whisk together honey, soy sauce, melted butter, and minced garlic
2. Toss hot wings in glaze or serve sauce on the side
3. Serve immediately while crispy
Pro Tips
– Don’t overcrowd – wings need space for air circulation
– Baking powder is key – creates that restaurant-style crispy skin
– No oil needed – the wings will render their own fat
– Check doneness – wings should be 165°F internal temperature
– Serve immediately – wings are crispiest right out of the air fryer
Cook Time: 24-27 minutes
Serves: 3-4 people
Temperature: 380°F, then optional 400°F fin
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