Prep the wings: Pat the wings very dry with paper towels. Drier wings mean crispier skin. If frozen, thaw fully in the fridge overnight and pat dry again.

Make the dry coating: In a large bowl, mix baking powder, salt, black pepper, garlic powder, onion powder, and paprika. Baking powder helps the skin blister and crisp.

Toss to coat: Add wings to the bowl. Drizzle with a little oil and toss until every piece is lightly coated. The wings should look barely glossy, not wet.

Preheat the air fryer: Set to 390–400°F (200–205°C) for at least 5 minutes. A hot basket jump-starts the crisping.

Load the first batch: Arrange wings in a single layer with space between pieces. Do not overcrowd. Work in batches as needed.

Cook and flip: Air fry for 10–12 minutes, flip, then cook another 8–10 minutes. Wings are done when they’re deep golden and reach an internal temp of 165°F, though 175–185°F makes the meat extra tender.

Hold the finished wings: Place cooked wings on a wire rack set over a sheet pan. Keep in a warm oven at 200°F while you cook the rest. This keeps them crisp without steaming.

Optional extra-crisp finish: Before serving, give all the wings a final 3–4 minute blast in the air fryer at 400°F or in a 450°F oven to re-crisp.

Sauce or season: For buffalo, toss hot wings in warmed buffalo sauce (or hot sauce whisked with melted butter). For sweet heat, add a little honey. For lemon pepper, toss hot wings with melted butter and lemon pepper seasoning. Season immediately so flavors stick.

Serve right away: Pile on a platter with ranch or blue cheese, celery, and carrots. Garnish with chopped parsley or chives if you like.