Ingredients:

  • 2 lbs (approximately 900g) chicken wings, separated at the joints and wing tips removed (optional)
  • 1 tbsp (15ml) baking powder (aluminum-free, crucial for crispiness)
  • 1 tsp (5ml) kosher salt
  • 1/2 tsp (2.5ml) black pepper
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) paprika (optional, for color)
  • 1/2 cup (120ml) hot sauce (such as Frank's RedHot)
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (15ml) white vinegar

Instructions:

  1. Pat wings completely dry with paper towels. This is key for crispiness.
  2. In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and paprika (if using). Ensure wings are evenly coated.
  3. For even crispier skin, place the seasoned wings on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 30 minutes, or up to a few hours. This allows the skin to dry out further.
  4. Preheat air fryer to 380°F (190°C). Arrange wings in a single layer in the air fryer basket, ensuring they are not overcrowded. You may need to cook in batches. Cook for 12 minutes.
  5. Flip the wings and cook for another 8-13 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
  6. If using a sauce, transfer the cooked wings to a large bowl and toss with the sauce until evenly coated. Serve immediately with your favorite dipping sauces and sides.