Chicken
The wings that convert people to air fryers: shatteringly crisp skin from a dusting of baking powder, no deep fryer and no oven-tray mess.
200° · 18m ✓74° 200°C / 400°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
✓ 74°C / 165°F safe internal temp
Your note
Log in to keep a note here — “next time, 2 minutes less”.
Log inIngredients
- 1½ kg chicken wings, split into flats and drumettes, patted very dry
- 1½ tbsp baking powder, aluminium-free — this is what crisps the skin
- 1½ tsp fine salt
- 1½ tsp garlic powder
- 1½ tsp smoked paprika
- ¾ tsp black pepper
- 3 tsp avocado oil, or another high smoke-point oil
Steps
-
Preheat the air fryer to 200°C / 400°F.
-
Pat the wings completely dry with paper towel, then toss them with the baking powder, salt, garlic powder, paprika, pepper and oil until evenly coated.
-
Lay the wings in the basket in a single layer with a little space between them. Cook in two batches rather than crowding.
-
Cook for 9 minutes.
-
Flip every wing with tongs.
-
Cook for a further 9 minutes, until deep golden and blistered.
-
Check the thickest wing reads 74°C / 165°F on an instant-read thermometer, then toss with sauce or serve straight away.