Crispy Air Fryer Chicken Wings

Ingredients

• 2 lb chicken wings, split into flats and drumettes
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup hot sauce
• 1 tsp honey
• Celery sticks, for serving
• Ranch or blue cheese dressing, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Pat the chicken wings very dry with paper towels, working over a tray so the raw juices are contained. Moisture on the skin is one of the biggest enemies of crispiness, so take time to dry every piece before seasoning.
2. Step 2.Place the dried wings in a large bowl and sprinkle with baking powder, salt, garlic powder, and black pepper. Toss thoroughly until the coating is very light and evenly distributed. Baking powder helps the skin brown and crisp; it should not be confused with baking soda.
3. Step 3.Preheat the air fryer to 380°F if your model recommends preheating. Arrange the wings in a single layer with a little space around each piece. Avoid stacking them because crowded wings trap steam and will not crisp evenly.
4. Step 4.Air fry the wings at 380°F for about 20 minutes, shaking the basket or turning the wings after the first 10 minutes. Keep the basket level when removing it so hot fat does not spill, and use tongs if the wings need repositioning.
5. Step 5.Check the thickest wing with an instant-read thermometer. Chicken should reach at least 165°F for safe doneness, and the skin should look browned and crisp. If the wings need more color, continue cooking for a few minutes rather than relying on the clock alone.
6. Step 6.While the wings cook, melt the butter in a small saucepan over low heat. Stir in the hot sauce and honey until smooth and glossy. Keep the sauce warm but do not boil it aggressively because the butter can separate and the sauce can become greasy.
7. Step 7.Transfer the cooked wings to a clean bowl and pour over enough buffalo sauce to coat them. Toss carefully with tongs or by gently shaking the bowl until the sauce reaches all sides. Add more sauce gradually so the wings stay crisp rather than becoming saturated.
8. Step 8.For extra crispness, return the sauced wings to the air fryer for 2–3 minutes at 400°F. Watch closely because the sugars in the honey can darken quickly. This short finishing step is optional but gives the sauce a lightly set surface.
9. Step 9.Arrange the wings on a serving platter with celery sticks and your preferred ranch or blue cheese dressing. Serve while hot and crisp, keeping raw-food utensils separate from the serving utensils used after cooking.
10. Step 10.Cool leftovers promptly and refrigerate them in a covered container. Reheat in an air fryer or hot oven until the chicken is steaming hot and the skin has regained some crispness. Avoid repeatedly reheating the same batch because texture deteriorates quickly.