When it comes to game day, party snacks, or just a Tuesday night craving, nothing beats a platter of perfectly crispy chicken wings. For years, the only way to get that restaurant-quality crunch was a messy deep fryer—until now.
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This Air Fryer Chicken Wing Recipe is the absolute "holy grail" of wing techniques. We’ve cracked the code on how to get skin that crackles like it was deep-fried while keeping the meat juicy and tender, all with about 80% less oil.
The Secret Ingredient for "Extra" Crunch
If you want wings that stay crispy even after being tossed in sauce, there is one secret ingredient you cannot skip: Baking Powder.
When mixed with salt and heat, baking powder breaks down the peptide bonds in the skin, allowing it to crisp up and blister into that iconic "fried" texture.
Ingredients You’ll Need
2 lbs Chicken Wings (flats and drumettes, patted completely dry)
1 tbsp Aluminum-Free Baking Powder (do not use baking soda!)
1/2 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Smoked Paprika (for color and depth)
Your favorite sauce: Buffalo, BBQ, or Garlic Parmesan
Step-by-Step Instructions
1. The Most Important Step: Dry the Wings
Moisture is the enemy of crispiness. Use paper towels to pat the wings until they are bone-dry. If you have time, let them sit uncovered in the fridge for 30 minutes to air-dry even further.
2. The Coating
In a large bowl, whisk together the baking powder, salt, garlic powder, and smoked paprika. Add the dry wings to the bowl and toss until every wing is lightly and evenly coated. You shouldn't see thick clumps of powder—just a fine dust.
3. Arrange the Basket
Preheat your air fryer to 360°F (180°C). Place the wings in the basket in a single layer.
Pro Tip: Air needs to circulate around each wing. If they are touching or stacked, they will steam instead of fry. Cook in batches if necessary!
4. The Two-Stage Cook
To get that perfect texture, we cook in two temperature stages:
Stage 1 (Rendering): Cook at 360°F for 15 minutes. This melts the fat under the skin. Flip the wings halfway through.
Stage 2 (Crisping): Increase the heat to 400°F (200°C) and cook for another 5–10 minutes. This is when the skin turns golden brown and shatters when you bite into it.
5. The Toss
Once the wings are done, remove them and let them rest for 2 minutes. This "sets" the crunch. Place them in a clean bowl, pour over your sauce of choice, and toss gently to coat.
3 Viral Sauce Ideas
Classic Buffalo: Melt 1/3 cup butter and whisk in 1/2 cup Frank’s RedHot.
Honey Garlic: Simmer 1/4 cup honey, 2 tbsp soy sauce, and 3 cloves of minced garlic until thickened.
Lemon Pepper Dry Rub: Toss finished wings in melted butter, then a heavy sprinkle of lemon pepper seasoning.
Troubleshooting Your Wings
Why are my wings white/powdery? You used too much baking powder. A little goes a long way! Ensure you shake off any excess before air frying.
Why are they sticking? Ensure your basket is clean. You can lightly spray the basket with a high-smoke-point oil (like avocado oil) before adding the wings.
Can I use frozen wings? Yes, but for this specific "ultra-crispy" method, you must thaw them completely and dry them first.
Meta Description for SEO
Stop settled for soggy wings! This is the only Air Fryer Chicken Wing recipe you'll ever need. Using our secret baking powder trick and two-stage cooking method, you'll get restaurant-style crispy wings every single time.
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