Prep the wings: Pat the wings very dry with paper towels. If you have time, place them on a rack over a sheet pan and refrigerate uncovered for 30–60 minutes to dry the skin further. This step boosts crispiness.

Season: In a large bowl, mix baking powder, salt, pepper, garlic powder, onion powder (if using), and paprika. Add the wings. Drizzle with oil and toss until every piece is lightly coated and the seasoning is evenly distributed.

Preheat the air fryer: Heat to 380°F (193°C) for 3–5 minutes. A hot basket helps the skin start crisping right away.

Arrange the wings: Place wings in a single layer in the basket. Do not crowd or stack. If needed, cook in batches for the best results.

First cook: Air fry at 380°F (193°C) for 18–20 minutes, flipping halfway through. The wings will start to brown and render fat.

Crisp finish: Increase the temperature to 400–425°F (204–218°C) and cook for another 5–8 minutes, flipping once, until the skin is deeply golden and crisp. Internal temperature should reach at least 165°F (74°C), though wings are best around 185–190°F for tender, pull-away meat.

Sauce or serve: Toss hot wings in your favorite sauce, or keep them dry-rubbed and finish with a squeeze of lemon. Serve immediately with your favorite dip and veggies.