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Air Fryer Keto Chicken Wings with Garlic Butter Dry Rub

Baking-powder wings air fried to a crackly, zero-breading crust, then tossed in a garlicky butter with a savoury dry-rub finish.
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the wings
  • 2 lb chicken wings flats and drums, split
  • 1 tbsp aluminium-free baking powder
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tbsp avocado or light olive oil
For the garlic butter finish
  • 3 tbsp butter melted
  • 3 garlic cloves minced
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 tbsp grated Parmesan optional
  • 1 tbsp chopped parsley

Equipment

  • Air fryer
  • Large bowl
  • Wire rack
  • Small saucepan

Method
 

  1. Pat the wings bone-dry with paper towels. If you have time, salt them and chill uncovered on a rack 2 to 12 hours.
  2. Toss the wings with the oil, then the baking powder, salt, garlic powder, onion powder, smoked paprika, and pepper. Keep it a light, even dusting, not a cake.
  3. Preheat the air fryer to 390°F (200°C) for 3 to 5 minutes.
  4. Arrange in a single layer, not touching. Cook 12 minutes, flip, then 10 minutes more, until deep golden and crisp (internal temp 185 to 195°F for fall-off-the-bone).
  5. Warm the butter with the minced garlic 1 minute, off the heat stir in the garlic powder, onion powder, and Parmesan, and toss the hot wings to coat. Finish with parsley.

Notes

Aluminium-free baking powder is the crisping trick; baking soda tastes soapy.
Cook the minced garlic in the butter briefly so it isn't raw and harsh, but don't let it brown.
Toss while hot so the butter clings.