Pat the wings very dry. Use paper towels to blot away surface moisture. The drier the skin, the crispier the result. If you have time, leave them uncovered in the fridge for 30–60 minutes before seasoning to dry the skin further.

Mix your dry coat. In a bowl, combine baking powder, salt, garlic powder, onion powder, black pepper, and smoked paprika. The baking powder helps raise the skin slightly so it crisps better.

Toss to coat evenly. Add wings to the bowl and toss until every piece is lightly dusted. You want a thin, even layer—not clumps.

Preheat the air fryer to 380°F (193°C) for 3–5 minutes. A hot basket helps prevent sticking and jump-starts rendering.

Lightly oil the basket. Spray or brush a thin layer to reduce sticking. Don’t drench the wings; too much oil softens the skin.

Arrange with space. Place wings in a single layer with a little room between pieces. Do not overcrowd. If needed, cook in two batches for best crisp.

Cook at 380°F for 18 minutes. Halfway through (around 9 minutes), shake the basket or flip each wing so both sides brown evenly.

Crank the heat to 400°F (204°C) for 5–7 minutes. This final blast makes the skin shatteringly crisp. Watch the last couple minutes to avoid over-browning.

Check doneness. Internal temperature should reach 165°F (74°C). The juices should run clear, and the skin should look blistered and golden.

Sauce smartly. For saucy wings, toss immediately in warmed sauce so it clings. For extra-crispy dry wings, finish with a sprinkle of salt or a dry rub instead.

Rest 2–3 minutes. A brief rest keeps the coating intact and the juices settled.