Preheat the air fryer. Set it to 400°F (200°C). Give the basket a quick spray with oil if it tends to stick.

Dry the wings thoroughly. Pat wings all over with paper towels until they feel dry. Dry skin = crispy skin.

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

Toss the wings. Add wings to the bowl. Drizzle with a little oil (optional) and toss to coat evenly in the seasoning mixture. Every piece should have a light, even dusting.

Arrange in the basket. Place wings in a single layer, not touching if possible. Work in batches if you have a smaller air fryer—crowding reduces crispiness.

Air fry, round one (12 minutes). Cook at 400°F for 12 minutes. Don’t open the basket early; the hot air needs time to work.

Flip and rotate. Shake the basket or flip wings with tongs. Switch positions if your air fryer has hot spots.

Air fry, round two (8–12 minutes). Continue at 400°F for 8–12 more minutes, until the skin is blistered and crisp and the internal temperature reaches at least 165°F (juiciest around 175–185°F for wings).

Toss in sauce or serve dry. For sauced wings, place in a clean bowl and toss with warm sauce immediately. For dry wings, add an extra pinch of salt and a dust of paprika while hot.

Rest briefly and serve. Let wings sit 2 minutes so the crust sets. Garnish and serve with ranch, blue cheese, and celery if you like.