Prep the wings. Pat the wings very dry with paper towels. If they’re whole, cut at the joints to separate flats and drumettes. Remove any excess moisture so the skin crisps instead of steaming.

Toss with baking powder and oil. In a large bowl, sprinkle baking powder over the wings and toss to coat. Add the oil and toss again. The baking powder gives the skin that crackly texture.

Mix the dry rub. In a small bowl, stir together salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, and cayenne. Taste a pinch to check the balance. It should be savory with a gentle kick.

Season the wings. Sprinkle the dry rub evenly over the wings and toss until every piece is well coated. Don’t dump it all at once—add in two or three rounds to prevent clumps.

Preheat the air fryer. Set your air fryer to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps crisp the skin right away.

Arrange the wings. Lightly spray the basket if your air fryer sticks. Place wings in a single layer with a little space between them. Work in batches if needed—crowding leads to soggy skin.

Air fry, flip, and finish. Cook for 18–22 minutes, flipping halfway. Start checking at 16 minutes. Wings are done when the skin is deep golden and the internal temp hits at least 165°F (74°C)—185–190°F gives even juicier, pull-from-the-bone results.

Optional extra-crispy finish. For extra crunch, crank to 425°F (220°C) for the last 2–3 minutes. Watch closely to avoid over-browning.

Rest and serve. Let wings rest 3 minutes so juices settle. Squeeze with lemon, sprinkle parsley, or drizzle hot honey if you like sweet heat.