There are good chicken wings, and then there are great chicken wings. A great wing has skin that is thin, bubbly, and shatters when you bite it. It shouldn’t be chewy, and it definitely shouldn’t be rubbery.
Usually, that texture only comes from a deep fryer. But let’s be real: deep frying at home is a pain.
Welcome back to The Crispy Basket. Today, we are mastering the art of the Air Fryer Wing.
If you have tried making wings in the air fryer before and they came out just “okay,” you were probably missing the one secret ingredient that changes the chemistry of the chicken skin: Baking Powder.
Why You’ll Love This Recipe
- The Crunch is Audible: We aren’t exaggerating. The skin gets so crispy it sounds like you are eating a potato chip.
- No Greasy Mess: Deep frying wings leaves your stove splattered. This method contains all the splatter inside the basket.
- Versatile Base: We use a garlic butter toss here, but once you master the “Crispy Naked Wing” technique, you can toss them in Buffalo, BBQ, or Lemon Pepper.
“The Crispy Basket” Secret: The Baking Powder Hack
This is the most important part of this post. You must use Aluminum-Free Baking Powder. (Do NOT use Baking Soda—that tastes like metal!).
Why does it work? Baking powder is alkaline. When you toss it with the wings, it raises the pH level of the skin, which helps break down the proteins more efficiently. More importantly, it draws moisture out of the skin to the surface, where it evaporates in the high heat.
Less moisture = thinner, crispier, bubblier skin.
Ingredients Needed
The Wings:
- 2 lbs Chicken Wings: Party wings (flats and drums separated) work best for even cooking.
- 1 Tbsp Baking Powder: Check the label! It must be aluminum-free to avoid a metallic taste.
- 1/2 tsp Salt: (The baking powder adds some saltiness, so go easy here).
- 1/2 tsp Black Pepper.
- 1 tsp Garlic Powder.
- Oil Spray: Avocado or Canola.
The Garlic Butter Sauce:
- 4 Tbsp Unsalted Butter, melted.
- 1/2 tsp Garlic Powder (or 2 cloves fresh minced garlic).
- 2 Tbsp Grated Parmesan Cheese.
- 1 Tbsp Fresh Parsley, chopped.
Step-by-Step Instructions
Step 1: The Extreme Dry
Remove wings from packaging and pat them dry with paper towels. Wait, dry them again. Squeeze them with fresh paper towels. The drier the skin is to start, the better the baking powder works. If they are wet, you’ll get paste, not crunch.
Step 2: The Magic Dust
In a small bowl, mix the baking powder, salt, pepper, and 1 tsp garlic powder. Place the dried wings in a large bowl or a ziplock bag. Sprinkle the powder mixture over the wings and toss vigorously until every wing is lightly coated in a fine dust.
Step 3: The Air Fry (Two Temps!)
To render the fat (get rid of the flabbiness) and then crisp the skin, we use two temperatures.
- Phase 1 (Fat Rendering): Arrange wings in a single layer in the basket (do not overcrowd). Air fry at 360°F (180°C) for 12 minutes.
- The Flip: Open the basket, flip the wings over.
- Phase 2 (The Crisp): Increase the heat to 400°F (200°C). Cook for another 8–10 minutes.
- Note: Keep an eye on them in the last few minutes. You want them deep golden brown with visible bubbles on the skin.
Step 4: The Sauce
While the wings are in the final crisping stage, mix the melted butter, garlic, Parmesan, and parsley in a large clean bowl.
Step 5: The Toss
When the wings are done, dump them immediately into the bowl with the sauce. Toss to coat. The heat from the wings will melt the cheese slightly. Serve immediately!
“The Crispy Basket” Pro-Tips
- Don’t Stack Them: If you stack wings on top of each other, the skin where they touch will be soft and gummy. Cook in batches if you have a small air fryer. It’s worth the extra time.
- The Rest Trick: If you have time, after tossing the wings in baking powder, let them sit uncovered in the fridge for an hour. This dries out the skin even more for maximum crunch (like dry-aging steak).
- Check Your Baking Powder: If your baking powder has been sitting in the pantry for 3 years, it might be dead. Drop a pinch in hot water—if it doesn’t fizz, buy a new tin.
FAQ
Can I use frozen wings? It is much harder to get crispy skin with frozen wings because of the ice content. If you must, air fry them for 10 minutes to thaw, drain the liquid from the basket, then apply the oil and seasoning and finish cooking. Fresh is always better.
Why do my wings taste bitter? You likely used too much baking powder or one that contains aluminum. Stick to the 1 Tablespoon per 2 lbs of meat ratio.
Enjoy the best wings of your life!
