Prep the wings: Pat the wings very dry with paper towels. The drier they are, the crispier they’ll get. If they’re very cold and damp from the package, leave them uncovered in the fridge for 20–30 minutes to air-dry while you prep.

Mix the seasoning: In a large bowl, combine baking powder, salt, garlic powder, onion powder, paprika, black pepper, and cayenne if using. Stir to blend evenly.

Coat the wings: Add the wings to the bowl and toss until every piece is lightly, evenly coated. You’re not breading—just dusting. Shake off any excess in the bowl.

Preheat the air fryer: Set to 375°F (190°C) for the first cook. Preheating helps the skin start crisping immediately.

Arrange the wings: Place wings in a single layer in the basket, not touching if possible. Do not overcrowd. Work in batches if needed for best results.

First cook: Air fry at 375°F for 18–20 minutes, flipping halfway through. This stage renders the fat and starts crisping the skin.

Final crisp: Increase the temperature to 400°F (205°C) and cook 5–8 more minutes, flipping once. They’re done when the skin looks blistered and deep golden, and the internal temperature reaches at least 165°F (74°C). For extra-crispy, take them to 175–185°F; wings stay juicy even a bit higher than that.

Season and serve: Taste and add a pinch more salt if needed. Eat plain and crispy, or toss with your favorite sauce right before serving. Serve with lemon or lime wedges for a bright finish.