For the CRISPIEST Air Fryer Chicken wings add baking powder

Ingredients

• 1.5 pounds Chicken Wings (air‑chilled, skin on, whole)
• 1.5 teaspoons Baking Powder (aluminum‑free preferred)
• 1.5 teaspoons Cornstarch (regular cornstarch)
• 1.5 teaspoons Seasoned Salt (blend of kosher salt, lemon pepper, paprika, granulated garlic)
• 2 tablespoons Buffalo Sauce (optional) (for tossing after cooking)

Instructions

1. Dry the Wings

   Pat the chicken wings completely dry with paper towels, removing as much surface moisture as possible.

   Time: PT5M

2. Mix Coating Ingredients

   In a mixing bowl combine 1.5 tsp baking powder, 1.5 tsp cornstarch, and 1.5 tsp seasoned salt. Stir until evenly distributed.

   Time: PT3M

3. Coat the Wings

   Add the dried wings to the bowl and toss until each piece is lightly and evenly coated with the powder mixture.

   Time: PT5M

4. Rest Uncovered

   Spread the coated wings on a wire rack or a plate and let them sit uncovered at room temperature for about 30 minutes.

   Time: PT30M

5. Preheat the Ninja Foodi Grill

   Set the Ninja Foodi Grill to the air‑fry function at 425°F and allow it to preheat.

   Time: PT5M

   Temperature: 425°F

6. Arrange Wings in the Grill

   Place the wings in a single layer inside the grill basket, leaving a little space between each piece.

   Time: PT2M

   Temperature: 425°F

7. First Half of Cooking

   Air‑fry for 7 minutes, then open the grill and flip each wing using tongs.

   Time: PT7M

   Temperature: 425°F

8. Second Half of Cooking

   Air‑fry for another 7 minutes until the skin is deep golden‑brown and crisp.

   Time: PT7M

   Temperature: 425°F

9. Check Doneness

   Insert an instant‑read thermometer into the thickest part of a wing; it should read at least 165°F.

   Time: PT1M

10. Rest and Toss (Optional)

    Remove wings, let rest 2 minutes, then toss with buffalo sauce, BBQ sauce, or serve plain.

    Time: PT2M

Nutrition Facts

Calories

270

Protein

20 g

Carbohydrates

5 g

Fat

18 g

Fiber

0 g