I’ve always had a soft spot for chicken wings, but the quest for that perfectly crispy skin without deep-frying has been a delicious adventure. The kind where you’re halfway through a batch and already planning the next one because the crunch is just that addictive. After experimenting with countless methods, I landed on a trick so simple yet so effective—it changed my wing game forever: baking powder.
This method delivers wings that are golden, light, and shatteringly crisp on the outside while staying juicy inside. The air fryer makes the process faster, cleaner, and a little healthier without sacrificing that bar-style wing magic. Whether you’re making them for game day, a weekend indulgence, or a midweek treat, this recipe will have you licking your fingers and wondering why you ever bothered with takeout.
What You Need To Make This Recipe
Chicken Wings: Fresh, not frozen, wings will give you the best texture and flavor. You can use whole wings or have them already split into drumettes and flats. Removing excess moisture from them before cooking is crucial for maximum crispiness.
Baking Powder: The secret weapon here. It raises the pH of the chicken skin, helping it brown beautifully and crisp up without frying. Make sure you’re using aluminum-free baking powder to avoid any bitter aftertaste.
Salt: Essential for flavor and also for drawing out surface moisture from the skin, which helps the baking powder work its magic. Use kosher salt for a clean, even seasoning.
Black Pepper: Adds just the right amount of kick without overpowering the wings. Freshly ground is best for a more vibrant flavor.
Garlic Powder: Gives the wings a savory depth and a subtle aroma that pairs perfectly with crispy skin.
Paprika: Adds a mild smokiness and a pop of color. You can use smoked paprika for a deeper flavor or sweet paprika for a gentler taste.
Ingredients List
- 2 pounds chicken wings, split into drumettes and flats
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
How to Make Extra Crispy Air Fryer Chicken Wings with Baking Powder
Step 1: Prepare the Chicken
Pat the chicken wings completely dry with paper towels. Any surface moisture will prevent the skin from crisping up properly, so take your time with this step.
Step 2: Season the Wings
In a large mixing bowl, combine the baking powder, salt, black pepper, garlic powder, and paprika. Add the wings and toss until they’re evenly coated in the seasoning mix. Make sure every piece is well-covered.
Step 3: Arrange in the Air Fryer
Place the wings in the air fryer basket in a single layer, leaving space between each one for air to circulate. This ensures even cooking and maximum crispiness.
Step 4: Cook the Wings
Air fry at 400°F (200°C) for 20 minutes, flipping the wings halfway through. If you like them extra crispy, cook for an additional 3–5 minutes.
Step 5: Serve and Enjoy
Transfer the wings to a serving plate and enjoy them as they are or toss them in your favorite sauce—buffalo, BBQ, honey garlic, or even a dry rub for added flavor.
Tips for Making this Recipe
- Dry thoroughly: Moisture is the enemy of crispiness. Patting the wings dry is non-negotiable.
- Don’t overcrowd the basket: Cook in batches if needed to allow hot air to circulate freely.
- Use aluminum-free baking powder: This avoids any unwanted metallic taste.
- Flip halfway: Ensures even browning and crisping on all sides.
- Adjust seasoning: Feel free to add cayenne pepper or other spices to customize heat levels.
- Rest before serving: Let the wings sit for 2–3 minutes after cooking to help the crust set.
FAQs
Can I use frozen chicken wings?
Yes, but thaw them completely and pat them dry before seasoning to achieve proper crispiness.
What if I don’t have an air fryer?
You can bake them in the oven at 425°F (220°C) for 40–45 minutes, flipping halfway, but the texture may be slightly different.
Can I toss them in sauce before cooking?
It’s best to cook them dry for maximum crispiness and toss them in sauce after they’re done.
Why baking powder and not baking soda?
Baking powder raises the skin’s pH without adding an overpowering flavor, making it ideal for crisping poultry skin.
How do I store leftovers?
Place cooled wings in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 5 minutes to bring back the crispiness.