Pat the wings bone-dry. Use paper towels to thoroughly dry each piece. Drier wings equal crispier skin, so don’t rush this step.

Preheat the air fryer to 390–400°F (200–205°C). A hot basket helps sear the skin right away.

Mix your dry coating. In a large bowl, stir together baking powder, salt, pepper, garlic powder, onion powder, and paprika.

Lightly oil the wings. Toss with just enough oil to barely coat. This helps the seasoning stick and promotes browning.

Toss with the dry mix. Sprinkle the seasoning blend over the wings and toss until every piece has a thin, even coating. You’re not breading—just dusting.

Arrange in a single layer. Place wings in the basket with a little space between each. Don’t overcrowd. Cook in batches if needed.

Air fry for 24–28 minutes total. Start at 390–400°F. Cook 12–14 minutes, then flip each wing and cook 12–14 minutes more. For extra crunch, finish at 425°F (220°C) for 2–3 minutes if your air fryer allows.

Check for doneness. Internal temp should be at least 165°F, but wings are best around 185–190°F for meltingly tender meat and crisp skin.

Sauce or serve dry. For sauced wings, toss immediately in warm buffalo or BBQ sauce so it clings. For dry-rub lovers, hit with a final sprinkle of salt or lemon pepper.

Rest 2–3 minutes. This lets the crust set so it stays crisp when you plate.