Recipes AirfryerExtra-Crispy Air Fryer Chicken Wings
Want wings that actually shatter when you bite them? The secret is baking powder: a light dusting draws moisture to the surface and crisps the skin like deep-frying, with none of the oil. These come out of the air fryer golden, craggy and audibly crunchy.
Toss them in barbecue sauce at the end — or leave them plain and let the crunch do the talking. Either way, they're the ultimate game-day wing.
Ingredients
Instructions
Dry and coat
Pat the wings completely dry. Toss with the lemon juice, then with the baking powder, salt, garlic powder, chicken seasoning and pepper until evenly coated. Let rest 30 minutes for the crispiest skin.
Arrange
Place the wings in a single layer in the basket with space between them.
Air fry
Air fry at 400°F for about 22 minutes, flipping halfway, until deep golden and crisp and the internal temperature reaches 165°F.
Sauce (optional)
Toss the hot wings with barbecue sauce right before serving, or serve them plain for maximum crunch.
- Use baking POWDER, never baking soda — soda will make the wings taste metallic.
- Drying the wings and resting after coating are both key to the crunch.
- Always sauce after cooking; saucing before means the skin steams instead of crisping.
Frequently asked
Why do you put baking powder on air fryer wings?
Baking powder raises the skin's pH and pulls moisture to the surface, so it blisters and crisps like deep-fried skin. Use aluminum-free baking powder, not baking soda.
How do I get air fryer wings extra crispy?
Dry the wings well, coat with baking powder, rest 30 minutes, don't crowd the basket, and cook at 400°F flipping once.
Can I use baking soda instead?
No — baking soda in that amount leaves a metallic, soapy taste. Baking powder is the right choice.
