Pat the wings very dry. Use paper towels to remove as much surface moisture as possible. Dry skin is key for crisping.
Mix the dry coating. In a small bowl, combine baking powder, salt, garlic powder, onion powder, paprika, and black pepper.
Season the wings. Sprinkle the mixture over the wings and toss until evenly coated. Make sure every piece gets a light, even dusting.
Preheat the air fryer. Set to 390–400°F (200–205°C) for 3–5 minutes. A hot basket jumpstarts crisping.
Arrange in a single layer. Place wings in the basket without overlapping. Work in batches if needed to avoid crowding.
Air fry the first side. Cook at 390–400°F for 10–12 minutes. Do not add oil—there’s enough fat in the skin.
Flip and finish. Turn wings and cook another 8–12 minutes, until the skin is deep golden and crackly. Internal temp should reach at least 165°F; 180–190°F gives fall-off-the-bone tenderness.
Optional extra crisp. If you want more crunch, air fry 2–3 additional minutes. Keep an eye on color.
Toss or serve. Enjoy as-is with salt and a squeeze of lemon, or toss in your favorite warm sauce just before serving.
