Air Fryer Chicken Wings with Baking Powder
Wings tossed with baking powder, salt and pepper, then air fried until the skin is deep golden and blistered and the meat stays juicy. A simple, high-protein plate with no stovetop needed.
- Total
- 34 min
- Prep 8 · Cook 26
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Resting meat
- Savory
- Air fryer
Instructions
-
Pat the 500 g chicken wings completely dry with paper towels. Dry skin is what lets the baking powder brown the surface instead of steaming it.
~4 min
Dry skin prevents steam, allowing the baking powder to brown and crisp the surface.
-
In a large bowl, toss the dried chicken wings with 1 tbsp baking powder, 3/4 tsp salt and 1/2 tsp pepper until every piece is evenly coated.
~3 min
Baking powder raises the skin's pH, speeding up browning and blistering during cooking.
Baking powder, not baking soda, raises the skin's pH so it browns and blisters faster. Use a level tablespoon and shake off the excess so the wings do not taste chalky.
-
Arrange the wings in the air fryer basket in a single layer without touching. If they do not all fit, cook them in two batches of 250 g rather than crowding the basket.
~1 min
A single layer lets hot air circulate, so wings crisp instead of steaming from trapped moisture.
Roasting Arrange in a single layer for even air circulation. Judge doneness by deep golden color and 74°C/165°F, not just time.
-
Air fry at 180°C for 14 minutes, then flip the wings with tongs and continue at 200°C for 8 to 10 minutes, until the skin is deep golden and blistered and the thickest part of a wing reaches 74°C/165°F on an instant-read thermometer.
~24 min
Flipping ensures even browning, and the final high heat blisters the skin while reaching a safe temperature.
If the wings are still pale after the first 14 minutes, give them 2 to 3 more minutes at 200°C. Air fryer strength varies, so judge by color and the 74°C/165°F reading, not the clock alone.
Roasting Arrange in a single layer for even air circulation. Judge doneness by deep golden color and 74°C/165°F, not just time.
-
While step 4 cooks
While the wings cook, pour 500 ml water into a small bowl and set it aside for anyone who wants to dip.
~1 min
-
Transfer the wings to a plate and rest them 2 minutes before eating, so the juices settle and the coating stays crisp.
~2 min
Resting lets juices redistribute so they don't run out and soften the crisp coating.
Resting meat Rest wings 2 minutes before eating. This lets juices redistribute so they stay juicy and the coating remains crisp.