Air Fryer Chicken Wings

Ingredients

• 2 pounds chicken wings – patted dry
• 1.5 teaspoons kosher salt
• 2 teaspoons aluminum-free baking powder
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons garlic powder
• 1 tablespoons vegetable oil
• 4 tablespoons unsalted butter
• 0.5 cups hot sauce
• celery sticks – for serving
• blue cheese dressing – for serving

Instructions

1. Separate the wings into flats and drumettes if needed, discarding tips or saving them for stock. Pat the pieces very dry with paper towels.
2. In a large bowl, mix the aluminum-free baking powder, kosher salt, black pepper, and garlic powder. Add the wings and the vegetable oil, then toss until the wings are lightly coated and the seasoning is evenly distributed.
3. Preheat the air fryer to 400°F for 5 minutes. Arrange wings in a single layer in the basket with a little space between pieces; work in batches if necessary to avoid crowding.
4. Air-fry at 400°F for 18–22 minutes, flipping the wings halfway. Cook until the skin is deep golden and very crisp and a thermometer in the thickest part reads at least 165°F (180–190°F yields more tender, pull-from-the-bone meat). If needed, air-fry 3–5 minutes more for extra crispness.
5. While the wings cook, melt the unsalted butter in a small saucepan over low heat until just melted, 2–3 minutes. Whisk in the hot sauce until smooth and glossy; keep warm off heat.
6. Transfer the hot wings to a clean bowl and toss immediately with the warm sauce until evenly coated.
7. Serve right away with celery sticks and blue cheese dressing.