Air fryer wings solve the biggest annoyance of deep frying at home — no pot of hot oil to manage, no oily smell lingering in the kitchen, and genuinely crispy results.
The baking powder coating is the one non-obvious trick that makes the difference between good wings and great wings.
Toss the wings in sauce right after they come out of the basket, not before cooking — sauce added beforehand burns and blocks the skin from crisping.
Save this recipe for later — pin it to your air fryer board.
Pat the wings completely dry with paper towels — this is essential for crispiness. Toss with baking powder, garlic powder, paprika, salt and pepper until evenly coated.
Preheat the air fryer to 380°F (193°C). Arrange the wings in a single layer in the basket, without overlapping.
Cook for 12 minutes, flip, then cook for another 10-13 minutes until deeply golden and crispy, and the internal temperature reaches 165°F (74°C).
Toss the hot wings in buffalo sauce or your preferred sauce immediately after cooking, while they're still hot enough for the sauce to cling.
Baking powder (not soda) draws moisture to the surface of the skin and raises its pH, both of which help it crisp — baking soda has a stronger, more bitter aftertaste at the same quantity, so it's not a direct swap.
Sauce added before cooking burns and can prevent the skin from crisping — tossing hot wings in sauce right after they come out keeps the crispy texture while still coating them well.
Cook in two batches if needed — overlapping wings steam instead of crisp, so it's worth the extra 10-15 minutes for a smaller basket.