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Close up overhead image of crispy air fryer chicken wings in a bowl.
Course Appetizer, dinner

Crispy Air Fryer Chicken Wings {With Baking Powder}

By: Elysia
Servings 12 wings
These air fryer chicken wings are made extra crispy thanks to the addition of baking powder! Quick and easy to make, they contain no breading or flour, but are instead coated with a flavourful dry rub seasoning for a healthy, low carb appetizer or snack perfect for game day! {Gluten-free & Dairy-free}
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Ingredients
  

  • 12 thawed chicken wings (drumettes and wingettes, not whole ones)
  • 1/2 tablespoon baking powder NOT baking soda
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt

Optional Garnish

  • Sprinkle of fresh parsley

Instructions

  • Dry the wings really well with paper towel to absorb any excess moisture. Place them in a large bowl.
  • In a small bowl, combine the baking powder, chili powder, garlic powder, onion powder, paprika, and salt.
  • Gently rub the seasoning all over the wings until evenly distributed. Set aside.
  • Lightly brush the air fryer basket with some cooking oil to help prevent sticking. Arrange the chicken wings in a single layer on the rack so that there's some space between each wing.
  • Place the rack with the wings inside the air fryer. Set the temperature to 400F. Set the cooking time to 22 minutes and press start. If you like your wings extra crispy, add 5 more minutes to the time above.
  • When time is up, check your wings for doneness. They should be deep golden brown with crispy edges and have an internal temperature of 165 degrees F. If not done, allow them to cook for another 3-5 minutes.
  • Carefully remove the wings from the air fryer and arrange on a plate or a serving platter. Garnish with a sprinkle of fresh parsley, if desired. Serve immediately.

Notes

  • Some people are sensitive to aluminum in baking powder and can taste it in food. If this is you, look for aluminum-free baking powder or skip it altogether. In this case, there is no other alternative.
  • Don't be tempted to use baking soda instead of baking powder. It's not the same and will not have the same result.
  • For the crispiest chicken wings, remove as much moisture as possible from the surface of the wings before adding the spice mixture. I typically like to dab them thoroughly with a paper towel.
  • If your chili powder has salt in it, you may wish to reduce the amount of salt added to the seasoning mix.
  • Be sure to leave space between the wings in the air fryer. This allows for some free hot air circulation which helps the wings to get extra crispy skin.
  • All air fryers cook slightly differently so you may need to adapt cooking time accordingly. I used the Ninja Foodi Air Fryer when testing these chicken wings.
  • If tossing with a hot sauce, or a BBQ sauce, allow the wings to rest for 5 minutes. This will help them retain their crispness much better after applying the sauce.

Nutrition

Calories: 109kcalCarbohydrates: 1gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 37mgSodium: 189mgPotassium: 86mgFiber: 0.2gSugar: 0.04gVitamin A: 186IUVitamin C: 0.4mgCalcium: 37mgIron: 1mg
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