Prep the wings. Pat the wings very dry with paper towels. Drier wings mean crispier skin. If you have time, leave them uncovered in the fridge for 30–60 minutes to dry out even more.

Preheat the air fryer. Set it to 390–400°F (200°C). A hot basket helps the skin crisp instead of steam.

Mix the seasoning. In a small bowl, combine 2 teaspoons aluminum-free baking powder, 1.5 teaspoons sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika.

Toss with oil and seasoning. In a large bowl, drizzle wings with 1–2 tablespoons avocado oil. Sprinkle the seasoning mix over and toss until every wing is evenly coated. The coating should be light, not clumpy.

Arrange in the basket. Place wings in a single layer in the air fryer basket. Do not overcrowd. Cook in batches if needed for even browning and airflow.

Air fry the first side. Cook for 12 minutes at 390–400°F. Avoid opening the basket too early—heat loss slows crisping.

Flip and finish. Flip the wings and cook another 8–12 minutes, until the skin is deep golden and crackly and the internal temperature reaches at least 165°F (74°C). For extra crisp, add 2–3 more minutes.

Sauce or serve dry. Toss hot wings in your chosen keto-friendly sauce or keep them dry-rubbed. For garlic-parmesan, mix 2 tablespoons melted butter with minced garlic and a generous shower of Parmesan, then toss.

Rest briefly. Let wings sit for 3 minutes to allow juices to settle and the crust to set. Garnish as you like and serve immediately.