Prep the wings. Pat the wings very dry with paper towels. The drier they are, the crispier they’ll get. If time allows, place them uncovered in the fridge for 30–60 minutes to dry out even more.

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

Toss with oil. Add the wings to the bowl and drizzle with 1–2 tablespoons of oil. Toss until evenly coated. The wings should look lightly glossy.

Coat with the dry mix. Sprinkle the seasoning mixture over the wings and toss again until every piece is well covered. You want an even, thin layer—no clumps.

Preheat the air fryer. Heat to 390–400°F (200–205°C) for 3–5 minutes. Lightly oil the basket or use a perforated parchment liner.

Arrange the wings. Place wings in a single layer with a little space between them. Work in batches if needed. Do not overcrowd.

Air fry, then flip. Cook for 10 minutes at 390–400°F. Flip the wings and cook for another 8–12 minutes until golden and crisp. Total time is usually 18–22 minutes.

Finish to desired crispness. For extra crunch, increase to 425°F (220°C) for the last 2–3 minutes. Watch closely to avoid over-browning.

Check doneness. Internal temp should reach 165°F (74°C), though wings are best around 175–185°F for tender joints and extra-juicy meat.

Sauce or season. Toss hot wings in your favorite sauce, or keep them dry and sprinkle with a little extra salt. If using buffalo sauce, mix with melted butter for a silky finish.

Serve immediately. Wings are at their peak right out of the fryer. Add fresh parsley or a squeeze of lemon if you like.