Crispy Air Fryer Chicken Wings
Restaurant-style crispy chicken wings with zero oil. Perfectly seasoned and cooked in 25 minutes.
Instructions
1
Dry and Coat
Pat wings completely dry with paper towels. Toss in a large bowl with baking powder, garlic powder, onion powder, and salt until evenly coated.
2
Arrange in Basket
Place wings in a single layer in the air fryer basket. Cook in batches if necessary; do not overcrowd.
3
Initial Cook
Air fry at 120°C (250°F) for 15 minutes. This low temperature melts the fat beneath the skin without burning the surface.
4
High Heat Crisp
Increase the temperature to 200°C (400°F) and cook for another 10-12 minutes, shaking the basket frequently, until golden brown and extremely crispy.
The Science of Baking Powder for Crispy Skin
How do you get deep-fried level crunch with zero oil? The secret lies in chemistry: baking powder. Baking powder is alkaline, which raises the pH level of the chicken skin. This breaks down the peptide bonds in the skin proteins, allowing the skin to crisp up and blister easily under convection heat.
Additionally, the low-heat phase renders the subcutaneous fat, making the skin paper-thin. When you turn up the heat, the fat crisp-fries the skin from the inside out, yielding the ultimate crunch.