Method

  1. Pat the wings dry with paper towels. This step matters more than any seasoning: wet skin steams instead of crisping. Get them as dry as you reasonably can.
  2. In a large bowl, mix the baking powder, salt, pepper, garlic powder, and paprika. Add the wings and toss until every piece has a thin, even coating. The mixture will look chalky, that's normal.
  3. Let the wings sit uncovered in the fridge for 20 to 30 minutes if you have time. This isn't required, but it dries the skin further and improves the crunch.
  4. Preheat the air fryer to 380°F for about 3 minutes.
  5. Arrange the wings in a single layer in the basket, skin side down where possible, leaving space between pieces so air can circulate. Cook in batches rather than stacking wings on top of each other.
  6. Air fryer: 380°F, 10 minutes, then flip.
  7. Flip every wing and increase the temperature to 400°F. Cook for another 12 to 14 minutes, checking at 12. The skin should be deep golden brown and crackling when you press it.
  8. Check the internal temperature with an instant-read thermometer inserted into the thickest part of a drumette, away from bone. Chicken is safe to eat at 165°F. If any pieces are under, return them to the basket for another 2 to 3 minutes and check again.
  9. If tossing in sauce, melt the butter and stir it into the buffalo sauce in a large bowl. Add the hot wings straight from the basket and toss to coat. Serve right away so the skin stays crisp as long as possible.

Tips

  • Don't skip patting the wings dry, it's the single biggest factor in how crisp the skin gets.
  • Use aluminum-free baking powder, not baking soda. Baking soda has a stronger flavor and can leave a metallic taste on the skin.
  • Work in batches if your basket is small. Crowded wings steam each other and come out soft on the sides that touch.
  • Air fryer models vary by 5 to 10 minutes in cook time even at the same setting, so start checking a few minutes before the time listed and go by internal temperature and color, not the clock alone.

FAQ

Do I need oil on the wings? No. The baking powder coating and the fat naturally in the skin are enough to crisp the wings without added oil, though a light brush of oil before seasoning is fine if you prefer.

Why baking powder and not baking soda? Baking powder raises the skin's pH gently and helps it dry out and blister without adding a metallic aftertaste, which baking soda can do in larger amounts.

Can I use frozen wings? Thaw them fully and pat dry before seasoning. Wings cooked from frozen release too much water in the basket and won't crisp properly.

How do I know the wings are safe to eat? Check with a food thermometer in the thickest part of a drumette or flat, away from the bone. Chicken needs to reach 165°F to be safe, regardless of how the skin looks.

Can I make these ahead? They're best fresh from the air fryer. If needed, reheat leftovers at 380°F for 4 to 5 minutes to bring back some crispness, and confirm they're steaming hot throughout before serving.