Crispy wings with less oil in under 30 minutes. These wings get super crunchy with a baking powder and cornstarch trick. Here I use a simple dry rub but feel free to swap in your favorite spices to make it your own.
Prep Time10 minutesmins
Cook Time20 minutesmins
Servings: 3servings
Calories: 329kcal
Author: Mella
Ingredients
1.5poundchicken wingscombination of wingette and drumette)
Pat dry chicken wings with a paper towel. Place in a large bowl. Season with paprika, garlic powder, onion powder, salt, and black pepper. Make sure all the wings are evenly coated.
Brush the basket with oil. Pre-heat the air fryer for 3 minutes at 200°C (400°F).
Dredge the chicken wings in a mixture of baking powder and cornstarch. To prevent any white residue, drizzle with a little vegetable oil and toss again to coat evenly.
Place the wings in the air-fryer basket in a single layer. They should just fit snugly. They will shrink when they cook. Cook in batches if necessary.
Air-fry for 10 minutes then turn the wings to the other side and air-fry for another 8 to 10 minutes until crispy all over. Check doneness after a total of 18 minutes of cooking time.
Notes
Other dry rubs you can use are cajun seasoning, Italian seasoning, chipotle chili powder, lemon pepper, and cayenne if you prefer it spicy.