Pat the wings very dry. Use paper towels to remove as much surface moisture as possible. Dryer wings equal crispier skin.

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

Mix the dry coating. In a large bowl, combine baking powder, salt, garlic powder, onion powder, paprika, and black pepper.

Toss wings with oil, then the seasoning. Lightly coat the wings with oil first so the seasoning sticks evenly. Sprinkle on the dry mix and toss until every piece is coated.

Arrange in a single layer. Place wings in the air fryer basket without crowding. Leave a little space so air can circulate. Work in batches if needed.

Cook for 10 minutes. After 10 minutes, open the basket and flip the wings with tongs.

Cook 8–12 minutes more. Continue cooking until the skin is deeply golden and crisp, and the internal temperature hits at least 165°F (74°C). For extra crisp, go to 175–185°F in the meat.

Optional: Saucy finish. If using sauce, transfer wings to a clean bowl and toss while hot. For stickier results, air fry sauced wings for another 1–2 minutes.

Serve immediately. Garnish as you like and dig in while they’re at peak crispiness.