Ingredients:

  • 2 lbs chicken wings, flats and drumettes separated
  • 1 tbsp aluminum-free baking powder
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/3 cup cayenne pepper hot sauce
  • 2 tbsp unsalted butter, melted
  • 1 tsp apple cider vinegar

Instructions:

  1. Pat the wings dry. Use paper towels to remove every bit of moisture from the 2 lbs of chicken wings. Note: Moisture is the enemy of crispiness and will cause the wings to steam rather than fry.
  2. Whisk the dry coating. In a large bowl, combine 1 tbsp baking powder, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder.
  3. Coat the chicken. Toss the dry wings in the powder mixture until they are lightly and evenly dusted.
  4. Arrange in the basket. Place wings in the air fryer in a single layer, ensuring they aren't touching. Cook until the skin looks matte and dry (about 10 minutes at 190°C).
  5. Flip and increase heat. Turn the wings over and bump the temperature to 200°C. Cook 10 more minutes until they sizzle and turn golden brown.
  6. Prepare the signature sauce. While wings cook, whisk 1/3 cup hot sauce, 2 tbsp melted butter, and 1 tsp vinegar in a large bowl.
  7. Check internal temperature. Ensure the wings have reached 74°C (165°F) with an instant read thermometer. Note: Chicken wings are actually better when cooked slightly higher, around 85°C, to break down connective tissue.
  8. Toss while hot. Immediately move the wings from the air fryer to the sauce bowl and toss until every crevice is coated and glossy.
  9. Rest briefly. Let the wings sit for 2 minutes on a wire rack. Wait until the sauce sets slightly so it clings to the skin rather than pooling at the bottom.