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crispy chicken wings recipe
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Air Fryer Crispy Chicken Wings (The Baking Soda Method)

Shatteringly crispy chicken wings made in the air fryer using a baking soda treatment that raises the pH of the skin and creates deep-fried texture without a drop of oil. Optionally tossed in classic buffalo sauce.
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Prep Time 40 minutes
Cook Time 24 minutes
Total Time 1 hour 4 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Equipment Method

Ingredients
  

Main
  • 3 lbs 1.4 kg chicken wings (flats and drumettes)
  • 1 tsp 4g baking soda
  • 1 tsp 5g kosher salt
  • 1 tsp 3g garlic powder
  • ½ tsp 1.5g smoked paprika
  • ½ tsp 1g black pepper, cracked
  • 1 tbsp 15ml avocado oil or olive oil
Buffalo Sauce (Optional):
  • ½ cup 120ml Frank's RedHot Original
  • 4 tbsp 56g Kerrygold unsalted butter
Garnish
  • 2 tbsp 8g fresh parsley, chopped

Equipment

  • 1 Air Fryer (5.8-quart / 5.5-liter basket-style recommended — Ninja Max XL or COSORI Pro)
  • 1 Wire rack with sheet pan (for resting wings)
  • 1 Paper towels (for patting wings dry)
  • 1 Large mixing bowl (for seasoning and tossing)
  • 1 Tongs (silicone-tipped — safe for air fryer basket)
  • 1 Instant-read meat thermometer (ThermoPro TP19 or Kizen)
  • 1 Microwave-safe bowl (for buffalo sauce)
  • 1 Whisk (for emulsifying sauce)
  • 1 Serving platter

Method
 

  1. Pat chicken wings completely dry with paper towels. Lay them out on a wire rack set over a sheet pan.
  2. Sprinkle baking soda evenly over all wings. Toss and massage with hands to coat every piece. Surface will become slightly tacky.
  3. Place rack uncovered in refrigerator for minimum 30 minutes, ideally 2 to 4 hours.
  4. Remove wings from fridge and let sit at room temperature for 15 to 20 minutes.
  5. Preheat air fryer to 400°F (204°C) for 5 minutes.
  6. In a large mixing bowl, combine kosher salt, garlic powder, smoked paprika, and cracked black pepper. Add wings and drizzle with avocado oil. Toss until evenly coated.
  7. Arrange wings in air fryer basket in a single layer with small gaps between each piece. Do not overcrowd.
  8. Air fry at 400°F (204°C) for 12 minutes without opening the basket.
  9. Open basket and flip each wing using tongs.
  10. Cook for an additional 10 to 12 minutes until wings reach 190°F (88°C) internal temperature and skin is deep golden-brown with bubbled, cratered texture.
  11. For buffalo wings: Melt butter in a microwave-safe bowl and whisk in Frank's RedHot until smooth. Transfer cooked wings to a large bowl, pour sauce over, and toss to coat.
  12. Plate immediately, garnish with fresh parsley, and serve with celery sticks and blue cheese dressing if desired.