Pin it These wings are prepared by coating split chicken wings with a blend of kosher salt, garlic powder, smoked paprika, onion powder, black pepper, cayenne, and baking powder for crispiness. After resting, they air fry at 400°F for 25 minutes, producing a golden, crispy exterior with juicy meat inside. An optional sauce of hot sauce and melted butter adds a flavorful finish. Perfect for game day or casual gatherings, they pair well with your favorite dipping sauces and celery sticks.
The smell of these wings cooking always pulls everyone into the kitchen before game day even starts. I stumbled onto the baking powder trick accidentally when I ran out of cornstarch, and now I will never go back. Something about that extra crunch makes people assume you spent hours deep frying, but the air fryer does all the heavy lifting.
Last Super Bowl, my brother actually asked if I had secretly bought these from a wing place because the texture was so perfect. Watching him try to figure out my secret while I casually leaned against the counter might be my favorite kitchen memory ever. Now it is not a proper tailgate unless these wings are on the menu.
Ingredients
- Chicken wings: The split and trimmed ones cook more evenly and maximize that crispy surface area
- Kosher salt: The coarse crystals help draw out moisture for better crunch
- Garlic powder: Provides consistent garlicky flavor without burning like fresh garlic might
- Smoked paprika: Adds a subtle smoky depth that makes people think you grilled these
- Onion powder: Rounds out the savory notes and complements the garlic perfectly
- Black pepper: Just enough kick to wake up your palate without overpowering
- Cayenne pepper: Optional heat layer that builds nicely if your crowd likes it spicy
- Baking powder: The magic ingredient that raises the pH and creates that restaurant quality crunch
- Hot sauce: Frank's gives that classic Buffalo flavor everyone recognizes immediately
- Unsalted butter: Tempers the hot sauce and adds that rich restaurant style finish
Instructions
- Prep your wings for maximum crunch:
- Pat those wings completely dry with paper towels because any surface moisture will steam instead of crisp. Do not rush this step.
- Mix your spice rub:
- Whisk all the spices and baking powder together in a large bowl until they are fully incorporated. The baking powder should be evenly distributed throughout.
- Coat the wings thoroughly:
- Add the wings to the bowl and toss them with your hands, making sure every piece is covered in the spice mixture. Massage it in gently to help it adhere.
- Get your air fryer ready:
- Preheat to 400°F for a full 3 minutes so the wings start crisping the second they hit the basket. A hot air fryer makes all the difference.
- Arrange for perfect airflow:
- Lay the wings in a single layer without touching or overcrowding, otherwise they will steam instead of crisp. Cook in batches if needed.
- Air fry to golden perfection:
- Cook for 25 minutes total, flipping the wings halfway through so both sides get equally crispy and golden brown. Listen for that sizzle.
- Sauce them up if you want:
- Whisk hot sauce and melted butter together while the wings finish cooking, then toss the cooked wings in the sauce until evenly coated. Do this last minute for best texture.
- Serve them hot:
- Get these to the table immediately with celery sticks and your choice of blue cheese or ranch. The first batch always disappears fastest.
Pin it These wings have become the thing my friends actually text me about days before coming over. Something about that first crispy bite makes people forget there is a game on at all.
Getting That Extra Crunch
The refrigerator trick changed everything for me. After coating the wings with the spice rub, let them sit uncovered in the fridge for at least 30 minutes. This drying time lets the baking powder work its magic and the skin becomes paper thin and incredibly crispy after air frying.
Sauce Strategy
I learned to toss sauced wings immediately before serving because sauce softens that perfect crust over time. If you are prepping ahead, keep the sauce on the side and let people dress their own. The texture stays restaurant quality that way.
Batch Cooking Wisdom
Never overcrowd your air fryer basket no matter how tempted you are to cook everything at once. That extra crispy texture only happens when hot air can circulate freely around each individual wing. Crowded wings steam instead of crisp.
- Keep the first batch warm in a 200°F oven while you cook the rest
- Clean any loose spices from the basket between batches to prevent burning
- Let the air fryer come back to temperature fully before adding the next batch
Pin it These wings always disappear faster than I expect, so I have learned to make double batches just to be safe. Happy game day.
Recipe FAQs
- → How do I ensure the wings get crispy in the air fryer?
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Patting the wings dry before seasoning and using baking powder in the spice mix helps achieve a crispy skin when air fried.
- → Can I make these wings spicier?
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Yes, increasing the cayenne pepper or adding a hotter sauce variation will enhance the spice level.
- → Is it necessary to flip the wings during cooking?
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Yes, flipping halfway through ensures even cooking and crispness all around.
- → What sauces complement these wings best?
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Classic options like hot sauce mixed with melted butter, BBQ, or honey-garlic sauces work well with these wings.
- → Can I prepare the wings ahead of time?
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Yes, letting the coated wings rest uncovered in the refrigerator for 30 minutes before cooking can enhance crispiness.
