Extra Crispy Air Fryer Chicken Wings with Dry Rub
Make perfectly crispy chicken wings in your air fryer using a simple baking powder trick. This recipe delivers crunchy skin without deep frying.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 lbs chicken wings (flats and drumettes)
- 1 tablespoon baking powder (aluminum-free preferred)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Pat the chicken wings completely dry using paper towels. This step is important for crispiness.
- In a large bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and paprika.
- Add the dried chicken wings to the bowl and toss until every piece is evenly coated with the dry rub mixture.
- Preheat your air fryer to 380 degrees Fahrenheit (195 degrees Celsius) for 5 minutes.
- Arrange the wings in a single layer in the air fryer basket, ensuring they do not overlap. Work in batches if necessary.
- Air fry for 20 minutes.
- After 20 minutes, flip the wings. Increase the temperature to 400 degrees Fahrenheit (200 degrees Celsius).
- Continue to cook for another 5 to 10 minutes, or until the wings are golden brown and very crispy.
- Remove from the air fryer and serve immediately.
Notes
- Do not skip drying the wings thoroughly; excess moisture prevents crisping.
- Baking powder raises the skin’s pH level, helping it brown and crisp faster.
- For extra flavor, you can toss the cooked wings in your favorite sauce after air frying.
Nutrition
- Serving Size: 4 wings
- Calories: 280
- Sugar: 0
- Sodium: 350
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 27
- Cholesterol: 95