Why Air Fryer Wings Are So Good

The circulating hot air in an air fryer renders fat from the skin and crisps it in a way that is remarkably close to deep frying — without the oil. The result is genuinely crispy skin with juicy meat inside. Adding baking powder to the coating elevates this further by raising the pH of the skin, which accelerates the Maillard reaction (browning) for extra crunch.

Air Fryer Chicken Wings (serves 2–3)

  • 1kg chicken wings (split into drumettes and flats, or whole)
  • 1 tablespoon neutral oil
  • 1 teaspoon baking powder (NOT baking soda/bicarbonate)
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Your choice of sauce for tossing
  1. 1

    Pat wings completely dry

    Use paper towel to pat every surface of the wings completely dry. Moisture is the enemy of crispy skin. Dry wings = crispy wings. This step matters more than any other.

  2. 2

    Toss with baking powder and seasonings

    In a large bowl, toss the dry wings with oil, baking powder, salt, garlic powder and pepper until evenly coated. The baking powder coating should be thin and even — not clumped.

  3. 3

    Air fry at 200°C for 22–25 minutes, flipping halfway

    Arrange in a single layer in the air fryer basket — do not stack. Cook at 200°C. At the halfway point (around 12 minutes), open and flip each wing. Cook until golden brown and the skin is visibly crispy. Internal temperature should reach 74°C.

  4. 4

    Toss in sauce immediately and serve

    Transfer to a large bowl. Pour sauce over and toss to coat. Serve immediately — the sauce on hot wings is best fresh. Classic sauces: Buffalo (hot sauce + melted butter), honey garlic, teriyaki, lemon pepper butter.

Extra crispy tipAfter the first coat dries, some wings enthusiasts refrigerate the baking powder-coated wings uncovered in the fridge for 2–24 hours before cooking. The drying time further dehydrates the skin surface for maximum crispiness. Worth the wait if you plan ahead.

Frequently Asked Questions

Yes — place frozen wings directly in the air fryer at 180°C for 5 minutes to thaw slightly, then increase to 200°C for a further 18–20 minutes, flipping halfway. The result is slightly less crispy than fresh wings but still excellent. Season after the initial 5-minute thaw stage when the surface is no longer frozen solid.
Most likely cause: not drying them enough before cooking, overcrowding the basket (wings need airflow on all sides), or cooking at too low a temperature. Ensure the basket is not more than half full, pat very dry, and cook at a full 200°C. The baking powder addition is the biggest single upgrade for crispiness.