Air Fryer Chicken Wings

Let's cook

1. 1

   Dry the wings thoroughly

   Pat every wing completely dry with kitchen paper. If you have time, leave them uncovered in the fridge for a few hours.

   💡

   Moisture is the enemy of crisp skin. Dry wings, every time.

2. 2

   Use baking powder, not soda

   Toss the wings with the baking powder, salt, garlic powder, and pepper. Baking powder raises the skin pH so it browns and blisters. Baking soda will make them taste soapy.

   💡

   Check the tub carefully. Powder, not soda — they are not interchangeable here.

3. 3

   Single layer, no crowding

   Arrange in the basket in one layer with space between each wing. Cook in batches if needed; stacked wings steam.

4. 4

   Cook in two stages

   Air fry at 250°F (120°C) for 12 minutes to render the fat, then raise to 400°F (205°C) for 12 minutes more, flipping once, until deep golden and crackling.

   💡

   The low first stage renders the fat out; the high second stage crisps the skin. Both matter.

5. 5

   Sauce at the end

   Whisk the melted butter, hot sauce, and honey. Toss the hot wings in it and serve immediately with dip.

Nutrition & Safety