Ultra-crispy chicken wings with no deep frying. The secret is baking powder — it draws moisture from the skin and raises the pH, which accelerates browning. Toss in your favorite sauce after cooking.
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🧂 Ingredients
1 kg
1 tbsp
1 tsp
0.5 tsp
0.5 tsp
0.25 tsp
📝 Instructions
Step 1
Pat wings completely dry with paper towels. This is the most important step for crispy skin.
💡 Dry skin = crispy skin. Moisture is the enemy.
Step 2
Toss wings with baking powder, salt, garlic powder, paprika and pepper until evenly coated.
Step 3
Arrange wings in a single layer in the air fryer basket. Leave space between each piece for air circulation.
Step 4
Cook at 190°C (375°F) for 12 minutes.
Step 5
Flip wings. Increase temperature to 200°C (400°F). Cook 10-12 more minutes until skin is golden and crispy.
Step 6
Toss in your favorite sauce (buffalo, BBQ, honey garlic) or serve plain with a dipping sauce.
🔬 The Science
Baking powder is the secret weapon for air fryer wings. It's alkaline, which raises the skin's pH and breaks down proteins faster during cooking — this accelerates the Maillard reaction (browning) at lower temperatures. It also draws moisture out of the skin through osmosis, creating a drier surface that crisps more efficiently in the circulating hot air.
FAQ
❓ Why baking powder and not baking soda?
Baking soda is much more alkaline and will give the wings a metallic, soapy taste. Baking powder is milder and contains an acid that neutralizes most of the alkalinity, leaving just enough to boost browning.
❓ Can I use frozen wings?
Yes, but add 5 minutes to the initial cook time and flip halfway. They won't be quite as crispy as fresh because of the extra moisture.
❓ How do I prevent wings from sticking?
A light spray of oil on the basket helps, or use parchment paper with holes cut in it.