Ingredients
Equipment
Method
- Pat the chicken wings thoroughly dry with paper towels. Moisture prevents crisping, so don't skip this step.
- In a large bowl, combine baking powder, garlic powder, and 1.5 tablespoons Old Bay seasoning. Stir well.
- Add the dried wings to the bowl, drizzle with 1 to 1.5 tablespoons avocado oil, and toss until every wing is evenly coated and slightly tacky. Season lightly with additional salt if desired (remember, Old Bay brings salt).
- Optional: chill the seasoned wings in the fridge for 20 minutes while you preheat the air fryer. This additional drying step improves crispness.
- Preheat the air fryer to 390°F (200°C) for 3–5 minutes until screaming hot.
- Arrange the wings in a single layer in the basket with no overlap. Do not stack or crowd.
- Cook for 10 minutes, then flip the wings.
- Cook for another 8–12 minutes until the skin is deep golden with visible crispy edges, and the internal temperature reaches 185–195°F (85–90°C) in the thickest part.
- Optional finishing blast: increase heat to 400°F (200°C) and cook for 2–3 minutes for extra restaurant-level crackle. Watch closely to avoid burning.
- Remove from air fryer and immediately dust with an extra pinch of Old Bay, squeeze fresh lemon juice over the top, or toss with melted butter. Serve hot.
Notes
Baking powder: Use aluminum-free baking powder. It raises the pH of the wing skin and encourages blistering and browning without adding noticeable carbs or taste.
Crowding: Single layer only. If you have more than one batch, keep the first batch warm on a wire rack in a 250°F oven. Do not stack wings—stacking traps steam and creates soggy skin.
Temperature: Wings are done at 185–195°F internal. This ensures juicy meat without drying out. Check the thickest part of a drumette.
Old Bay amount: 1.5 tablespoons seasons 2–2.5 pounds. This is generous. Taste-test a wing before cooking more if you prefer milder flavor.
Batch cooking: Keep finished wings warm in a 250°F oven on a wire rack while you cook remaining batches. Give everything a final 2-minute 375°F re-crisp in the air fryer before serving.
Freezing: Cool completely, store in an airtight container or freezer bag up to 3 months. Thaw in the fridge and re-crisp at 375°F for 5–7 minutes.
Dipping sauces: Ranch, blue cheese, garlic aioli, or sugar-free buffalo sauce are all keto-friendly. Check bottled sauce labels for hidden carbs.
Flavor variations: Toss cooked wings with melted butter mixed with Old Bay and lemon juice, or finish with fresh parsley and extra Old Bay dust.
Crowding: Single layer only. If you have more than one batch, keep the first batch warm on a wire rack in a 250°F oven. Do not stack wings—stacking traps steam and creates soggy skin.
Temperature: Wings are done at 185–195°F internal. This ensures juicy meat without drying out. Check the thickest part of a drumette.
Old Bay amount: 1.5 tablespoons seasons 2–2.5 pounds. This is generous. Taste-test a wing before cooking more if you prefer milder flavor.
Batch cooking: Keep finished wings warm in a 250°F oven on a wire rack while you cook remaining batches. Give everything a final 2-minute 375°F re-crisp in the air fryer before serving.
Freezing: Cool completely, store in an airtight container or freezer bag up to 3 months. Thaw in the fridge and re-crisp at 375°F for 5–7 minutes.
Dipping sauces: Ranch, blue cheese, garlic aioli, or sugar-free buffalo sauce are all keto-friendly. Check bottled sauce labels for hidden carbs.
Flavor variations: Toss cooked wings with melted butter mixed with Old Bay and lemon juice, or finish with fresh parsley and extra Old Bay dust.