Preheat the air fryer to 380°F (193°C) for 3–5 minutes. A hot basket kickstarts the crisping.

Separate the wings if needed. If your wings are frozen into a solid block, run the bag under cool water for 1–2 minutes to loosen. Don’t fully thaw.

Load the basket in a single layer. A little overlap is okay at first, but avoid stacking thickly. Work in batches if needed.

First cook: 380°F for 10 minutes. This breaks the ice and begins rendering fat. No seasoning yet—it won’t stick well to frosty wings.

Shake and separate. After 10 minutes, open the basket, use tongs to separate any wings that are stuck, and drain excess liquid if there’s a lot.

Season lightly. Toss wings with 1 tablespoon oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. For extra crunch, mix 1 teaspoon aluminum-free baking powder with the seasonings.

Second cook: 380°F for 8–10 minutes. Shake halfway. The skin should be starting to crisp and brown.

Finish for crispiness. Increase to 400°F (204°C) and cook 5–8 minutes more, shaking once. You’re aiming for deep golden, blistered skin.

Check doneness. Internal temperature should be 165°F (74°C) at the thickest part, juices clear. If not there, add 2–4 minutes.

Sauce or dry rub. Toss hot wings with buffalo, BBQ, or teriyaki sauce, or keep them dry and add a pinch more salt and a dusting of paprika. For saucy wings, air fry 2 more minutes to set the sauce.

Serve immediately. Garnish if you like and plate with celery, carrot sticks, and your favorite dip.