Extra Crispy Air Fryer Chicken Wings

Almost always one of three problems: the wings weren't dried thoroughly before seasoning (surface moisture creates steam, which prevents crisping), the basket was overcrowded (air needs to circulate freely around each wing — if they're touching, the sides touching won't crisp), or the temperature was too low. Pat each wing dry with firm pressure, leave gaps between pieces in the basket, and cook at 200°C (400°F). Also make sure you're using baking powder in the coating — it's the key to crispy skin without deep frying.

No, you cannot substitute them. Baking powder is mildly alkaline and contains cornstarch — it raises the skin's pH just enough to accelerate browning and crisping without affecting flavor. Baking soda is pure sodium bicarbonate and far more alkaline. Even one teaspoon of baking soda on wings will leave a strong metallic, bitter, almost soapy aftertaste that no amount of sauce can cover. Always use baking powder — specifically aluminum-free baking powder if you can find it, as it has the cleanest flavor.

At 200°C (400°F), chicken wings take 25 minutes total: 12 minutes on the first side, then flip every piece and cook 13 more minutes. Yes, flipping is important — the side touching the basket gets more direct heat and will cook faster. Use tongs to flip each wing individually. Wings are done when the skin is deep golden brown and feels firm and crackly when tapped with the tongs. Internal temperature should read 74°C (165°F) at the thickest part near the bone.

You can skip the baking powder and still get decent wings, but the skin won't be as crispy. Without baking powder, the skin relies entirely on dry heat to dehydrate and crisp, which takes longer and gives a thinner, less shattering crust. With baking powder, the alkaline coating breaks down proteins on the surface faster, creating a more pronounced crunch that holds up even after saucing. If you skip it, add 5 extra minutes of cooking time and make sure the wings are extremely dry before seasoning.

Buffalo (hot sauce mixed with melted butter) is the classic — tangy, spicy, and thin enough that it coats without sogging the crust quickly. Honey garlic (honey, soy sauce, fresh garlic) gives a sweet-savory glaze but is thicker, so the crust softens faster. BBQ sauce is the thickest and will soften the crust the most. The key to keeping wings crispy after saucing: toss them at the very last second before serving, and serve immediately. Never sauce wings and let them sit — the moisture in any sauce will penetrate the crust within 3–4 minutes. Some people serve sauce on the side for dipping to keep the crunch intact.