Prep the wings. Pat the wings very dry with paper towels. The drier they are, the crispier they get. If there’s excess moisture, let them air dry in the fridge for 30 minutes, uncovered.

Season well. In a large bowl, combine baking powder, salt, pepper, garlic powder, onion powder, and paprika. Toss the wings until evenly coated. Add the oil if using and toss again.

Preheat the air fryer. Set to 390–400°F (200–205°C) for 5 minutes. A hot basket helps the skin start crisping right away.

Arrange in the basket. Place wings in a single layer with a little space between them. Work in batches if needed. Do not overcrowd—this traps steam and softens the skin.

Air fry, flip once. Cook at 390–400°F for 18–22 minutes total, flipping halfway. Smaller wings cook faster; larger ones may need a few extra minutes. Aim for internal temperature of 165°F and golden, blistered skin.

Make them extra crispy (optional). For ultra-crisp skin, bump the temperature to 425°F (or your fryer’s max) for the last 2–3 minutes.

Sauce or season. Toss with warm sauce in a large bowl immediately after cooking, or sprinkle with more dry seasoning if you prefer them “naked.”

Serve hot. Plate with ranch or blue cheese and crunchy veggies. Garnish if you like.