Ingredients:

  • 5 lbs (680 g) Frozen Chicken Wings (Flats & Drumettes)
  • 1 tsp (5 mL) Neutral Oil (e.g., Avocado or Grapeseed)
  • 1 tsp (5 g) Aluminum-Free Baking Powder
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2.5 g) Garlic Powder
  • 1/2 tsp (2.5 g) Smoked Paprika
  • 1/4 tsp (1.2 g) Black Pepper (freshly cracked)

Instructions:

  1. Preheat the Air Fryer: If your model requires it, preheat the air fryer to 400°F (200°C).
  2. Combine Dry Seasoning: In a large mixing bowl, whisk together the baking powder, salt, garlic powder, paprika, and black pepper.
  3. Coat the Frozen Wings: Place the frozen wings directly into the mixing bowl. Drizzle with the neutral oil (if using).
  4. Toss to Coat: Use tongs to vigorously toss the frozen wings until they are fully coated with the seasoning and baking powder mixture. The frozen condensation will help the mixture adhere initially.
  5. Load the Basket (Initial Cook): Place the seasoned, frozen wings in a single layer in the air fryer basket. Cook in batches if necessary—overcrowding is the death of crispiness!
  6. First Cook (Rendering): Air fry at 360°F (180°C) for 15 minutes. This lower temperature allows the ice crystals to evaporate and begins to render the fat without burning the seasoning.
  7. Flip and Drain: Carefully open the basket, use tongs to flip every wing, and pour out any rendered chicken fat that has collected in the drawer (this prevents steaming).
  8. Second Cook (Crisping): Increase the temperature to 400°F (200°C) and cook for an additional 15–20 minutes, or until deeply golden brown and crispy.
  9. Check for Doneness: Use an instant-read thermometer to check the internal temperature of the largest wing. It must reach a minimum of 165°F (74°C).
  10. Rest and Serve: Transfer the crispy wings to a bowl or serving platter. Allow them to rest for 2 minutes before tossing with sauce (if using) or serving immediately with your choice of dip.