Dry skin is the basis
Baking powder cannot compensate for moisture. Dry the wings carefully first and season only afterwards.
American Inspired Recipe
Air Fryer Chicken Wings
Baking powder increases the pH of the dry skin and supports browning. The wings cook without sticky sauce; a glaze comes only after cooking.
Total time
40 min
Calories
510 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Crispy Chicken Wings without Fritting Bath
For good air fryer wings, the skin must be dry and get enough air from each piece. Baking powder is not a driving agent for dough, but is distributed in a very small amount with salt and spices. Use explicitly baking powder, not pure soda, otherwise the wings taste unpleasantly alkaline.
Dinner
Air Fryer Recipes
Meat
Recipe
Air Fryer Chicken Wings
Crispy chicken wings are dry seasoned with a small amount of baking powder and turned several times in the air fryer until skin and meat are completely cooked.
Ingredients
4 servings
Method
-
1
Prepare wings
Share chicken wings on the joint if still whole, and keep the tips for broth elsewhere. Dove meat and skin very thoroughly dry.
-
2
Mix dry seasoning
Mix the baking powder, salt, peppers, garlic powder and cayenne pepper evenly.
-
3
Dense seasoning
Sprinkle the wings with a teaspoon of oil and then sprinkle with the spice mixture. Do not allow white baking powder nests to remain visible.
-
4
First cooking phase
Preheat air fryer to 200 °C. Fill the wings in one layer and cook for 10 minutes. Work in two portions with a small basket.
-
5
Turn multiple
Shake the basket vigorously, cook for another 8 minutes, turn again and cook crispy for another 4 to 10 minutes.
-
6
Checking security
Measure at a particularly large piece at least 75 °C internal temperature without hitting the bone. Serve wings with spring onions and dip.
Kitchen know-how
Tips for Air Fryer Chicken Wings
Baking powder instead of soda
Pure soda is much stronger and can taste soapy. Use commercial baking powder without aroma and only the specified quantity.
Move three times
Wings have many edges and joints. Multiple turning brings each side of the skin into the hot air stream.
Variations
How to adapt this recipe
Swirl cooked hot wings in a mixture of 50 ml of mild chilli sauce and 25 g of melted butter. Do not start with the sauce in the basket.
Mix two tablespoons of soy sauce and honey with a teaspoon of rice vinegar and turn the fully-garden wings into it.
Nutrition per serving
510kcal
4.0 gCarbohydrates
43.0 gProtein
36.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air Fryer Chicken Wings
Divided chicken wings require approximately 22 to 28 minutes at 200 °C. Turn several times and test at least 75 °C on a large piece.
A small amount supports drying and browning of the skin. It must be very evenly distributed and must not be replaced by pure soda.
A teaspoon helps the spices stick. The skin itself brings fat, so no larger amount of oil is needed.
For this dry seasoning process, thaw the wings completely in the refrigerator. Frozen skin keeps spices bad and cooks unevenly.
Only after the complete cooking. Sugary sauces would burn early at 200 °C and make the skin soft again.
Keep cooking