These wings remind me of my Extra Crispy Baked Chicken Wings. I make them in a similar way – I use baking powder to draw out moisture and dry out the skin, and I use high heat and air movement to get that browning and crisping up of the skin.
- 12 chicken wings (drumettes and wingettes, not whole ones)
- 1/2 tsp kosher salt (plus more to taste)
- 1 Tbsp chili powder
- 1 tsp granulated garlic
- 1/2 Tbsp baking POWDER (NOT baking SODA, it's not the same)
- Dry the wings really well with paper towels and place in a medium bowl. Add the salt, chili powder, garlic and baking powder. Gently rub the seasoning all over the wings, ensuring even coverage. Set aside.
- Lightly rub the cooking rack of your air fryer with some cooking oil to reduce sticking. Arrange the chicken wings on the rack so that there is some space between the wings to allow for free air circulation.
- Place the rack with the wings inside your air fryer. Set the temperature to 410F. Set the cooking time to 20 minutes. Press start.
- If you air fryer goes only to 400F, set the temperature to 400F and the cooking time to 22 minutes.
- If you like your wings extra crispy, add 5 more minutes to the times above.
- When time is up, check your wings for doneness. They should be deep golden brown as shown on pictures. If not, let them cook for another 3-5 minutes.
- Carefully remove the wings from the air fryer and arrange on a plate or a serving platter. Serve immediately.
- If tossing with a hot wing sauce, or a BBQ sauce, let the wings rest for 5 minutes. This will help them retain their crispiness much better after applying the sauce
Calories: 659kcal | Carbohydrates: 4g | Protein: 53g | Fat: 46g | Saturated Fat: 13g | Cholesterol: 222mg | Sodium: 861mg | Potassium: 848mg | Fiber: 1g | Sugar: 0g | Vitamin A: 32.2% | Vitamin C: 2.4% | Calcium: 17.8% | Iron: 20.4%