The Secret to Truly Crispy Air Fryer Wings: Baking Powder!

Here's the pro tip that elevates air fryer wings from good to absolutely amazing: using a tiny amount of baking powder. Make sure it's aluminum-free baking powder (not baking soda!). Baking powder is alkaline and helps raise the pH level of the chicken skin. This reaction speeds up the breakdown of proteins in the skin, which in turn helps it get much crispier and browner during cooking.

Combine a small amount of baking powder (about 1/2 to 1 teaspoon per pound of wings) with your salt and toss the wings *thoroughly* with this mixture *before* adding any oil or other seasonings. This creates microscopic bubbles on the skin surface as it cooks, resulting in maximum, shatteringly good crunch without any metallic taste. Don't worry, you won't taste the baking powder!

This simple tip applies to almost any poultry skin you want to get extra crispy in the air fryer! Find more helpful hints and techniques on our Air Fryer Tips for Success page.

Method 1: Classic Crispy Dry Rub Wings

This method focuses on achieving the ultimate crispy skin using the baking powder trick and a flavorful dry rub seasoning applied before cooking.

Ingredients

• 1-2 lbs chicken wings (flats and drumettes), patted very, VERY dry
• 1/2 - 1 tsp aluminum-free baking powder (per pound of wings)
• 1 tsp salt (per pound of wings)
• 1 tbsp olive oil or cooking spray (per pound of wings)
• 1-2 tbsp dry rub seasoning of choice (BBQ, buffalo, cajun, ranch, etc.) or just a simple mix of salt, pepper, and paprika

Equipment

• Air Fryer
• Large bowl
• Plenty of paper towels (or a wire rack set over a baking sheet for air drying in the fridge)

Step-by-Step Instructions

1. Prep & Dry: This is the most crucial step for crispiness! Pat wings *very* dry with paper towels. For even crispier results, you can arrange them on a wire rack over a baking sheet and refrigerate for at least 1 hour (uncovered) or even overnight to air dry the skin further. Separate flats and drumettes if needed.
2. Baking Powder & Salt: In a large bowl, toss the *very dry* wings with the baking powder and salt. Make sure they are lightly and evenly coated.
3. Add Oil & Seasoning: Add the olive oil or generously spray with cooking spray. Add your chosen dry rub seasoning (if using). Toss thoroughly until all wings are evenly coated with the oil/spray and seasonings.
4. Preheat: Preheat your air fryer to 380°F (190°C) for 3-5 minutes. Preheating helps the skin crisp up immediately.
5. Air Fry (Initial Cook): Place the seasoned wings in the air fryer basket in a single layer. Proper air circulation is essential for crispy wings, so *do not* overcrowd the basket. Cook in batches if necessary. Air fry at 380°F (190°C) for 15-20 minutes, shaking the basket well halfway through (around the 8-10 minute mark) to ensure even cooking.
6. Air Fry (Crisp Up): For that truly extra crisp exterior, increase the temperature to 400°F (200°C) and cook for another 5-10 minutes, shaking the basket again once or twice during this final stage, until the wings are deeply golden brown, visibly crispy, and cooked through. Total cook time will be approximately 20-30 minutes depending on size and air fryer model. Cook poultry until internal temperature reaches 175-180°F (80-82°C) near the bone for tender meat. Our Air Fryer Cooking Times Chart has general guidance for wings.
7. Rest (Optional): Let the wings rest for 1-2 minutes on a wire rack (or paper towel lined plate) before serving (if not saucing). This helps the exterior stay crisp.

Method 2: Crispy Sauced Wings (Sauce Added After Air Frying)

If you prefer your wings tossed in a wet sauce, this method uses the baking powder technique for maximum crispness first, and then tosses the wings in warm sauce *after* they are fully cooked to prevent the skin from getting soggy during the air frying process.

Ingredients

• 1-2 lbs chicken wings (flats and drumettes), patted very dry
• 1/2 - 1 tsp aluminum-free baking powder (per lb of wings)
• 1 tsp salt (per lb of wings)
• 1 tbsp olive oil or cooking spray (per lb of wings)
• Optional: A little garlic powder or paprika for base flavor
• Your favorite wing sauce (Buffalo, BBQ, Teriyaki, Garlic Parmesan, etc.), warmed

Additional Equipment

• Large bowl (for tossing with sauce)
• Small saucepan or microwave-safe bowl (for warming sauce)

Instructions

1. Follow Steps 1-6 of Method 1 (prep, baking powder/salt, add oil and optional basic seasoning like garlic powder/paprika, air fry until crispy). **Do NOT** add any dry rub seasoning beyond the initial salt if you plan to heavily sauce them, unless your sauce is very mild and you want an extra flavor layer underneath.
2. While the wings are in the final stages of cooking and crisping, gently warm your chosen wing sauce in a small saucepan over low heat or in the microwave until warm but not boiling hot.
3. Once the wings are cooked to your desired crispness (visibly golden and crunchy), immediately transfer them to a large bowl.
4. Pour the warmed sauce over the crispy wings and toss gently using tongs or a spatula until they are evenly coated.
5. Serve immediately while still hot and crispy!

This method ensures that delicious crispy skin stays crunchy, as it isn't exposed to the moisture of the sauce during the high-heat air frying process!

Tips for Cooking the Crispiest Air Fryer Wings

• Drier is Crispier: We can't say it enough! Patting the wings *very* dry (or even air drying them in the fridge) is essential for maximum crispness.
• Baking Powder is Key: Don't skip the baking powder trick (using aluminum-free). It makes a significant difference in skin texture.
• Single Layer is Best: Airflow is everything in an air fryer, especially for wings. Piling them up will steam them instead of crisping. Cook in a single layer if possible, or use accessories like multi-layer racks if your air fryer is large enough.
• Shake, Shake, Shake: Shake the basket frequently (every 5-7 minutes during the main cook, and maybe once or twice during the final crisping stage) to ensure all sides get even hot air exposure and crisp up nicely.
• Cook Time Varies: Wing size and different air fryer models will affect cook time. Use the visual cues (deep golden brown, crispy skin) and internal temperature (175-180°F / 80-82°C near the bone for tender meat) as your guides.
• Sauce AFTER Cooking: If you want saucy wings, toss them in warmed sauce *after* air frying to keep the skin crispy.
• Perfect Appetizer: These wings are a guaranteed crowd-pleasing addition to your Air Fryer Snacks & Appetizers list for parties or game nights.
• Keto Friendly: For a keto or low-carb option, simply omit any sugary sauces or rubs. The crispy, fatty skin is perfect for keto! Find more ideas on our Keto Air Fryer Recipes page.
• Need help figuring out the exact time? Check out our Air Fryer Cooking Times Chart.
• For more general tips on getting the most out of your air fryer, see our Air Fryer Tips for Success.

Conclusion: Fast, Easy, Crispy Wings Await!

Your air fryer is truly a revelation for making chicken wings. With our detailed instructions, the simple baking powder secret, and these key tips, you'll be enjoying perfectly crispy, delicious wings with significantly less oil than traditional methods. They're so good, they might just become your go-to method! Get air frying!