Ingredients
Equipment
Method
- Pat the chicken wings completely dry with paper towels. This step is critical for ensuring crispy skin.
- In a large bowl, toss the dry wings with avocado oil. In a separate small bowl, mix together the baking powder, salt, and black pepper. Sprinkle the seasoning mixture over the wings and toss until every piece is evenly coated.
- Preheat your air fryer to 400°F (200°C). Place the wings in a single layer in the air fryer basket. Avoid overcrowding; cook in batches if necessary to ensure proper air circulation.
- Air fry for 12 minutes. Then, using tongs, flip the wings over and continue to cook for another 10-13 minutes, or until they are golden-brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
- Remove the sizzling wings from the basket and serve immediately.
Notes
Don't Skip the Baking Powder: It is chemically responsible for creating the crispiest skin. Do not substitute it with baking soda.
Pat, Pat, Pat Dry: Moisture is the enemy of crispiness. The drier the wing, the crispier the result.
Single Layer is Law: Overcrowding the basket will steam the wings instead of frying them. Give them space.
Pat, Pat, Pat Dry: Moisture is the enemy of crispiness. The drier the wing, the crispier the result.
Single Layer is Law: Overcrowding the basket will steam the wings instead of frying them. Give them space.