Air Fryer Chicken Wings: Crispy Results in 32 Minutes

Instructions:

1. Dry the chicken. Pat the chicken wings with paper towels until they are bone dry to the touch. Note: Wet skin will never get crispy; it just gets rubbery.
2. Optional air dry. For the absolute best results, leave the wings uncovered in the refrigerator for 30 minutes.
3. Mix the rub. In a large mixing bowl, whisk together the 1 tbsp baking powder, 1 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika, 0.5 tsp pepper, and 0.5 tsp onion powder.
4. Coat the wings. Toss the dry wings in the spice mixture. Work them until every nook and cranny is lightly and evenly coated.
5. Arrange the basket. Place the wings in a single layer in the air fryer basket. Note: If they touch, they won't crisp on the sides.
6. The First Fry. Cook at 360°F (182°C) for 12 minutes. You will start to smell the rendering fat and the faint aroma of garlic.
7. The Flip. Open the basket and flip each wing over. This ensures the bottom side gets the same heat exposure as the top.
8. The High Heat Blast. Increase the temperature to 400°F (204°C) and cook for another 8 to 10 minutes.
9. Check for bubbles. Around the 20 minute mark, the skin should look bubbly, golden brown, and sound hollow when tapped. The aroma of toasted paprika should be very strong now.
10. The Final Rest. Remove the wings and let them sit for 2 to 3 minutes before serving. This allows the juices to redistribute and the skin to fully set into its final, hard crunch. If you find yourself loving this set it and forget it style of cooking, you can apply similar logic to other proteins. For instance, knowing [To Cook Chicken Breast recipe](https://crock.recipes/recipes/air-fryer-chicken-breast-juicy-perfection/) uses the same principles of over high heat circulation to keep things juicy.