Ingredients:

  • 2 lbs Chicken wings, flats and drumettes separated
  • 1 tbsp Aluminum-free baking powder
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper, freshly cracked
  • 1/2 tsp Garlic powder
  • 1/3 cup Cayenne pepper hot sauce
  • 4 tbsp Unsalted butter, melted
  • 1 tsp Honey

Instructions:

  1. Pat the chicken wings completely dry with paper towels until the skin feels tacky and moisture-free.
  2. In a large mixing bowl, whisk together the baking powder, salt, black pepper, and garlic powder. Toss the wings in the mixture until evenly coated.
  3. Preheat the air fryer to 360°F (182°C). Arrange the wings in a single layer in the basket, ensuring they do not overlap.
  4. Cook at 360°F for 12 minutes, flipping the wings halfway through with tongs to ensure even rendering of fat.
  5. Increase the temperature to 400°F (204°C) and cook for an additional 8–10 minutes until the skin is golden-brown and shattered-crisp.
  6. In a separate bowl, whisk together the melted butter, hot sauce, and honey. Toss the hot wings in the glaze and serve immediately.