Crispy Air Fryer Chicken Wings

No sauce needed. Just Usual Suspect seasoning, a little kitchen science, and perfectly crispy wings straight out of the air fryer.

Prep Time 10

Cook Time 25

Serves 2-3

Temp 380°F

Instructions

1

Dry the wings thoroughly Lay your wings out flat and pat every surface completely dry with paper towels. Don't rush this, moisture is the enemy of crispy skin. The drier the wing, the better the crunch.

2

Preheat your air fryer Set your air fryer to 380°F and let it fully preheat before the wings go in. Starting hot means the skin sears immediately. This step is what locks in flavor and starts building the crust.

3

Mix your coating Add 2 tbsp of Usual Suspect and 1 tbsp of baking powder to a flat bowl and mix well. The baking powder raises the pH of the skin and pulls moisture out during cooking. This is what delivers the crunch without a drop of oil.

4

Coat every wing Toss each wing in the seasoning mix, pressing it in and making sure every surface is fully coated. Don't shake off the excess, that's wasting flavor.

5

First cook — 13 minutes Place wings in a single layer in the air fryer basket. Cook at 380°F for 13 minutes. Do not stack or overlap.

6

Flip and finish — 12 minutes Flip each wing and cook for another 12 minutes until the skin is deeply golden and crackling. Serve immediately.

Tip: Don't stack the wings — cook in batches if needed. Airflow is everything in an air fryer, and crowding kills the crunch.

Used in this recipe

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