Ingredients
Equipment
Method
- Pat the chicken wings completely dry with paper towels. This is essential for crispy skin—press firmly on each wing to remove as much moisture as possible.
- In a large bowl, combine the baking powder, salt, garlic powder, onion powder, and black pepper. Add the dried wings and toss until evenly coated.
- Air Fryer Method: Arrange wings in a single layer in the air fryer basket—don't crowd them. Cook at 400°F for 12 minutes, then flip and cook for another 10-12 minutes until the skin is golden and crispy and internal temperature reaches 165°F.
- Oven Method: Place wings on a wire rack set over a baking sheet. Bake at 425°F for 25 minutes, flip, then bake for another 20-25 minutes until crispy and internal temperature reaches 165°F.
- Optional Buffalo Sauce: Melt butter and mix with hot sauce. Toss cooked wings in the sauce just before serving, or serve sauce on the side for dipping to keep skin crispier longer.
- Serve immediately with celery sticks and blue cheese or ranch dressing for dipping.
Nutrition
Notes
Why baking powder? It raises the pH of the chicken skin, helping it brown faster and develop crunch without flour or breading.
Don't confuse baking powder with baking soda—they're not interchangeable. Baking soda will give an unpleasant taste.
Storage: Refrigerate unsauced wings up to 4 days. Freeze up to 3 months. Reheat in air fryer at 375°F for 5-6 minutes.
