Extra-Crispy Air Fryer Wings (Baking Powder + Two Temps)
The two-temp method that delivers deep-fried crunch without the oil.
Method · 9 steps
- 1
Pat wings BONE-DRY with paper towels. Leave them on the counter 15 minutes to air out — dry skin is the whole game.
- 2
In a large bowl, toss wings with baking powder, salt, garlic powder, and pepper until every wing is lightly coated (no lumps).
- 3
Preheat the air fryer to 250°F for 3 minutes.
- 4
Arrange wings in a single layer, skin-side UP, with space between each. Work in batches if needed.
- 5
Air fry at 250°F for 15 minutes — this renders the subcutaneous fat without browning. Wings will look pale.
- 6
Flip wings and increase temperature to 400°F. Air fry 10 minutes at 400°F.
- 7
Flip once more and continue air frying at 400°F for 8-10 more minutes, checking at 8. Wings are done when skin is deep golden brown and sounds hollow when tapped — internal temp 175°F+.
- 8
If making buffalo: whisk hot sauce, melted butter, and vinegar in a large bowl. Add hot wings and toss to coat — dress right before serving so they stay crispy.
- 9
Serve with ranch or blue cheese and celery sticks.
Chef's notes
- →Two-temp method is non-negotiable: 250°F renders fat, 400°F crisps skin. Skipping the low stage = rubbery wings.
- →Dry the wings. Patting isn't enough — air-dry on a rack 15 min or overnight uncovered in the fridge for the best skin.
- →Sauce the wings at the very last second. Sauced too early = soggy crust within 2 minutes.
Storage
Fridge 3 days. Reheat at 400°F for 4-5 minutes to re-crisp. Never reheat sauced wings — they go mushy.
