Prep the wings: Pat the wings very dry with paper towels. Dry skin is key to crisp results. If the wings are whole, separate them at the joint into flats and drumettes, and discard the wing tips or save for stock.

Make the crisping mix: In a large bowl, combine 2 teaspoons baking powder (not baking soda), 1 teaspoon kosher salt, and 1 teaspoon garlic powder. Stir well to break up any clumps.

Coat the wings: Add the wings to the bowl and toss until they’re evenly coated. You’re not breading them—just a thin, even dusting. If you like more kick, add a pinch of black pepper or smoked paprika here.

Preheat the air fryer: Set it to 400°F (200°C) for 3–5 minutes. A hot basket helps jump-start the crisping.

Arrange the wings: Lightly spray the air fryer basket with oil if it tends to stick. Place wings in a single layer with a little space between pieces. Work in batches if needed. Crowding leads to steaming, which kills the crunch.

Air fry the first side: Cook at 400°F for 12 minutes. Don’t open the basket too early—steady heat matters.

Flip and finish: Flip the wings and cook 10–12 minutes more at 400°F, until the skin is well-browned and crisp, and the internal temperature hits 165°F. Bigger wings may need an extra 2–3 minutes.

Sauce and toss: Transfer hot wings to a clean bowl. Add 1/4 to 1/3 cup of your favorite hot sauce or wing sauce and toss to coat. For a glossier finish, whisk a tablespoon of melted butter into the sauce first.

Serve: Plate immediately with ranch or blue cheese dressing and crunchy veggies. If you need to hold them, keep finished wings on a rack in a 200°F oven while you cook the next batch.