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Air Fryer Keto Chicken Wings (Baking Powder Trick)

The core crispy-wing method: bone-dry wings, a light dusting of aluminium-free baking powder and seasoning, and a hot air fry, plus five sauce finishes.
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken wings flats and drums
  • 2 tsp aluminium-free baking powder
  • 1-1.5 tsp kosher salt less if the wings are pre-brined
  • 1 tsp black pepper
  • 1 tsp garlic powder optional
  • 1 tsp smoked paprika optional

Equipment

  • Air fryer
  • Large bowl
  • Wire rack

Method
 

  1. Pat the wings bone-dry. For extra crunch, toss with salt only, set on a rack, and refrigerate uncovered 2 to 12 hours.
  2. Combine the baking powder, pepper, garlic powder, and paprika. Toss the wings with it as a light, even dusting, not a thick coat.
  3. Preheat the air fryer to 390 to 400°F.
  4. Load a single layer with no touching or stacking. Cook 18 to 24 minutes, flipping halfway, until deep golden and crisp.
  5. Toss with garlic-butter Parmesan, classic buffalo (1:1 hot sauce and melted butter), lemon-pepper butter, sugar-free gochujang, or a dry ranch rub.

Notes

Baking powder, not baking soda — soda tastes soapy. A light dusting only.
The uncovered fridge chill levels up the crunch further.
Crowding equals steaming — work in batches.