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Air Fryer Keto Chicken Wings with Chili-Garlic Dry Rub

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 to 2.5 lbs chicken wings flats and drumettes, patted very dry
  • 2 tsp kosher salt
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp chili powder ancho for mild, standard for medium, chipotle for smoky
  • 1 tsp smoked paprika
  • 0.5 to 1 tsp cayenne pepper adjust for heat tolerance
  • 1 tsp black pepper
  • 0.5 tsp ground cumin
  • 1 tbsp aluminum-free baking powder mixed separately with wings
  • 1 to 2 tbsp avocado oil or light olive oil
  • Lime wedges for serving
  • Fresh cilantro for serving optional

Equipment

  • Air fryer
  • Meat thermometer
  • Large mixing bowl
  • Small mixing bowl
  • Paper towels

Method
 

  1. Pat chicken wings completely dry with paper towels on all surfaces — surface moisture steams the skin instead of crisping it.
  2. In a small bowl, combine 2 tsp kosher salt and 1 tbsp aluminum-free baking powder.
  3. Toss wings with the salt-baking powder mixture until evenly coated.
  4. Drizzle with oil and toss again to distribute.
  5. In another bowl, combine all spices: 2 tsp garlic powder, 1 tsp onion powder, 1.5 tsp chili powder, 1 tsp smoked paprika, 0.5–1 tsp cayenne, 1 tsp black pepper, and 0.5 tsp ground cumin.
  6. Sprinkle the dry rub evenly over the oiled wings. Toss until every wing is lightly and evenly coated — avoid caking the rub on.
  7. Preheat the air fryer to 390°F (200°C) for 3–5 minutes.
  8. Arrange wings in a single layer without overlapping — each wing needs direct exposure to circulating heat.
  9. Air fry at 390°F for 10 minutes.
  10. Flip the wings and continue cooking for 8–10 more minutes until deeply golden brown with crispy edges. Internal temperature should reach 185–190°F.
  11. Rest for 3 minutes — the crust sets and juices redistribute.
  12. Serve with lime wedges and fresh cilantro. Squeeze lime juice over wings just before eating.

Notes

Per serving (5–6 wings): approximately 450 calories, 33g fat, 31g protein, 1–2g net carbs. Carb content is primarily from spices and varies slightly by wing size. Always use aluminum-free baking powder — aluminum-based baking powder leaves a metallic aftertaste. For extra crispiness, use the two-stage cook: 360°F for 12–14 minutes to render fat, then 400°F for 4–6 minutes to finish. Wings render significant fat during cooking — drain the basket drawer halfway through if excessive smoke occurs.