Follow this simple method to make chicken wings exceptionally crispy in your air fryer, featuring a dry rub and the secret ingredient for perfect skin.
Author:Chloe Ellis
Prep Time:10 min
Cook Time:24 min
Total Time:34 min
Yield:4 servings
Category:Appetizer
Method:Air Frying
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs chicken wings (flats and drumettes separated)
Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, paprika, and cayenne pepper. Mix the dry rub well.
Add the dried chicken wings to the bowl. Toss them thoroughly until every piece is evenly coated with the spice and baking powder mixture.
Preheat your air fryer to 380 degrees Fahrenheit (195 degrees Celsius) for 5 minutes.
Arrange the wings in a single layer in the air fryer basket. Do not overcrowd the basket; work in batches if necessary to allow air circulation.
Air fry for 18 minutes at 380 degrees Fahrenheit (195 degrees Celsius).
After 18 minutes, increase the temperature to 400 degrees Fahrenheit (200 degrees Celsius). Cook for an additional 4 to 6 minutes, or until the skin is deeply golden brown and very crispy.
Remove the wings from the air fryer and serve immediately.
Notes
Baking powder raises the pH level of the chicken skin, helping it brown and crisp faster. Do not substitute with baking soda.
For extra flavor, you can toss the finished wings in your favorite hot sauce or barbecue sauce after cooking.
If you do not have baking powder, you can substitute with 1 teaspoon of cornstarch, though the crispiness may be slightly less pronounced.