Extra-crispy air fryer chicken wings

The baking powder trick that gets wings genuinely shatter-crisp without a drop of frying oil.

A teaspoon of baking powder raises the skin’s pH and helps it dry out and blister. It sounds like nonsense until you try it side by side. Use baking powder, not baking soda, or they will taste metallic.

Ingredients

Serves 4 · tap to check off

• 1kg chicken wings, split
• 1 tsp baking powder (not soda)
• 1 tsp salt
• 1 tsp garlic powder
• Hot sauce or dry rub, to finish

Method

1. Dry. Pat the wings bone dry, then toss with the baking powder, salt and garlic powder.
2. Air fry low. Cook at 250°F for 12 minutes to render the fat out of the skin.
3. Air fry high. Turn up to 400°F for 12 minutes more, shaking once, until blistered and deep gold.
4. Toss. Toss in sauce straight from the basket and serve immediately.