Chicken · American
Extra-Crispy Air Fryer Chicken Wings
Shatteringly crispy chicken wings with no deep frying — just a clever baking-powder trick and 25 minutes in the air fryer.
These are the crispiest air fryer wings you'll make — no messy oil, no soggy skin. The baking-powder coating is a classic restaurant trick that draws moisture out of the skin and helps it blister into shards of crunch. Serve them naked with ranch and celery, or toss them in buffalo, honey-garlic or BBQ sauce the second they come out.
Ingredients
Instructions
Air fryer:200°C / 392°F
Pat the wings completely dry with paper towel — dry skin is the secret to crispiness.
In a large bowl, toss the wings with baking powder, salt, garlic powder, paprika and pepper until evenly coated.
Drizzle with olive oil and toss again.
Arrange the wings in a single layer in the air fryer basket, skin-side up, leaving space between each.
Air fry at 200°C for 12 minutes, then flip and cook for another 10–13 minutes until deep golden and crisp.
Rest for 2 minutes, then toss in your favourite sauce or serve dry with a dip.
Tips & tricks
- Aluminium-free baking powder raises the skin's pH so it browns and crisps — don't skip it, and don't use baking soda.
- Cook in batches rather than crowding the basket; airflow is everything.
- For buffalo wings, toss with melted butter and hot sauce right after cooking.