Crispy Air Fryer Chicken Wings

Ingredients

• 2 lb chicken wings, split into flats and drumettes, patted dry
• 1 tbsp baking powder (not baking soda), aluminum-free
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tbsp avocado oil or other neutral oil
• 1/3 cup hot sauce (such as Frank's RedHot)
• 2 tbsp unsalted butter, melted
• 1 tbsp chopped fresh chives, for serving (optional)

Instructions

1. Pat the 2 lb of wings completely dry with paper towels; dry skin is the single biggest factor in getting them crispy, so take an extra minute here.
2. In a large bowl, toss the wings with the baking powder, salt, garlic powder, smoked paprika, black pepper, and 1 tbsp oil until every piece is evenly coated in a thin, slightly chalky-looking layer.
3. Preheat your air fryer to 380F for 3 minutes (check your model's manual; most benefit from a short preheat, but skip this step if yours has no preheat function).
4. Arrange the wings in the basket in a single layer with at least 1/2 inch of space between pieces; work in two batches if you have a basket smaller than 5.5 quarts, since crowding causes steaming instead of crisping.
5. Air fry at 380F for 12 minutes, then open the basket and flip each wing with tongs.
6. Increase the temperature to 400F and cook for another 10 to 12 minutes, checking at the 10-minute mark, until the skin is deep golden-brown and visibly blistered.
7. Confirm doneness with an instant-read thermometer inserted into the thickest part of a drumette away from bone; it should read at least 165F (well-cooked wings usually reach 175 to 185F, which makes the meat easier to pull off the bone).
8. Remove the basket and let the wings rest in it for 2 minutes; residual heat firms up the crust further.
9. While the wings rest, whisk the hot sauce and melted butter together in a large bowl until smooth and glossy.
10. Add the hot wings to the bowl and toss gently with tongs until every piece is glazed but the skin is still visibly crisp underneath the sauce.
11. Transfer to a platter, scatter with chopped chives if using, and serve immediately with celery sticks and a cooling dip.

Tips

Why You'll Love This

• Deep-fried crunch with a fraction of the oil and mess
• Ready in about 35 minutes start to finish
• Foolproof internal temp check means no undercooked chicken worries
• Classic buffalo flavor everyone at the table already knows and loves

Nutrition

Nutrition values are estimated per serving based on the ingredients used.