Prep the wings: Pat the wings very dry with paper towels. The drier the skin, the crispier the result. If time allows, place them uncovered in the fridge for 30–60 minutes to air-dry.

Make the seasoning: In a small bowl, mix 1.5 tablespoons baking powder, 1.5 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Adjust salt if using fine salt (use a bit less).

Season evenly: Toss wings with the seasoning until well coated. You can add 1 teaspoon of oil for extra browning, but it’s optional. The baking powder is the key.

Preheat the air fryer: Set to 390–400°F (200–205°C) for at least 3 minutes. A hot basket helps prevent sticking and promotes crisping.

Arrange in a single layer: Place wings in the basket without crowding. A little space between pieces lets air circulate and crisp the skin. Cook in batches if needed.

Cook the first side: Air fry for 12 minutes. Avoid opening the basket too often; steady heat equals better crunch.

Flip and finish: Turn wings and cook another 10–12 minutes at 390–400°F until deep golden and crisp. For extra crunch, add 2–3 minutes more. Internal temp should reach 165°F (74°C).

Rest briefly: Let the wings sit 3–5 minutes. This keeps them juicy and makes saucing easier.

Sauce or season: Toss with warm Buffalo sauce, brush with BBQ, or sprinkle with lemon pepper and a bit of melted butter. Taste and add a pinch of salt if needed.

Serve hot: Plate with celery, carrot sticks, and your favorite dip. Garnish with parsley or scallions if you like.