Air fryers have become incredibly popular in recent years as a quick and easy way to make crispy delicious foods like fried chicken without all the oil. One question that often comes up is whether or not to use baking powder when making air fryer chicken wings. Using baking powder can really help achieve an ultra-crispy skin on the wings but is it necessary? In this article, we’ll go over the benefits of using baking powder for air fryer wings and provide a recipe so you can see how it’s done.
What Does Baking Powder Do?
Baking powder is a leavening agent that is activated by moisture and heat. When baking powder is exposed to the high heat of an air fryer, a chemical reaction occurs that releases carbon dioxide gas This gas gets trapped in the nooks and crannies of the chicken skin, causing it to separate and lift up to form the desired crispy texture Additionally, baking powder raises the pH of the chicken skin ever so slightly, allowing proteins on the exterior to denature faster and facilitate browning.
- Releasing carbon dioxide gas to separate the skin from the meat
- Raising the pH to accelerate browning via the Maillard reaction
Without baking powder, air fryer wings will still get crispy from the hot circulating air, but they likely won’t reach that shatteringly crispy plateau quite as easily.
How Much Baking Powder to Use on Air Fryer Wings
Most recipes call for 1/2 – 1 teaspoon of baking powder per pound of chicken wings. Using too much can make the wings taste slightly bitter, so it’s best to stick to this recommended amount. I usually use 3/4 teaspoon per pound which provides a good lift without any unwanted flavors.
The baking powder gets sprinkled right on the wings along with spices and oil before air frying. Be sure to evenly distribute it so all the wings get nicely coated.
Air Fryer Chicken Wing Recipe with Baking Powder
This straightforward recipe shows just how easy it is to make crazy crispy air fryer wings with the help of baking powder:
Ingredients:
- 2 pounds chicken wings, tips removed, drumettes and flats separated
- 1 tablespoon neutral oil (avocado, canola, etc.)
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Additional spices like garlic powder, paprika, etc. (optional)
Instructions:
- Pat the chicken wings completely dry with paper towels.
- In a large bowl, toss the wings with oil, baking powder, salt, pepper, and any other spices until fully coated.
- Arrange wings in a single layer in air fryer basket. Air fry at 400°F for 18-22 minutes, flipping halfway, until skins are crispy.
- Remove wings from air fryer and toss with your favorite wing sauce if desired. Enjoy!
The baking powder works its magic to get the skin ultra crispy and browned, while the interior of the wings stays juicy and tender. Air frying instead of deep frying removes a ton of fat and calories too.
More Tips for Perfect Air Fryer Wings
- Make sure wings are completely dry before seasoning – moisture will inhibit crispiness.
- Don’t overcrowd wings in the basket – air flow is crucial for even cooking.
- Flip the wings midway through cooking to get both sides crispy.
- Brush wings with sauce only after air frying so they get maximum crispness.
- Toss sauced wings under the broiler for 1-2 minutes to caramelize the glaze.
Should You Always Use Baking Powder?
Baking powder is highly recommended for achieving the crispiest air fryer wings possible. However it’s not 100% necessary. Air frying alone will still produce decently crispy results thanks to the hot constant air circulation. But for wings with shatteringly crispy skin that stays perfectly attached to the meat, baking powder is the secret weapon.
Tips for Extra Crispy Chicken Wings
Use Baking Powder: I learned this trick years ago and it has been my favorite way to get crispy skin on chicken wings. This Magic Ingredient raises the PH level in the chicken wings and makes them SUPER crispy. Just be sure the baking powder you are using is aluminum-free.
Pat the chicken dry: Be sure the wings are completely dried through. This will help the baking powder stick to the skin and result in a super crispy texture
No Oil Needed: This is my favorite part about air frying chicken wings. That’s right, no oil is needed. The oil from the chicken wings will break down and when combined with the salt and baking powder, will form a crunchy crust that is to die for.
Air-frying Method: The wings are first air-fried on medium heat to cook the interior and then the heat is turned up to 400F+ to crisp up the skin. The result is chicken wings that are soft and tender on the inside and super crispy on the outside.
Don’t over-lap: Spread the wings out so they don’t overlap. Giving the wings enough room will allow them to cook evenly and crispy all around. Using a large air fryer will allow you to achieve the best results in just 1 round. This is our favorite air fryer for large batches.
How to Make Chicken Wings in the Air Fryer
Prep: To make chicken wings in the air fryer, get started by cutting and drying the chicken wings. Make sure the wings are completely dry so they yield a crispy texture. Next, toss the wings in baking powder along with a dash of salt and pepper. You can get creative here if you’d like and season the chicken with your favorite spice blend but that’s pretty much it!
Air Fryer: Place in the air fryer (preferably on a rack) and air fryer until crispy (refer to the recipe box below for more details). As you can see, the wings are SUPER crispy and mouth-watering. At this point, you can simply serve the wings as is or toss them in a wing sauce.
Toss in Sauce: Now to the fun part, the sauces! The first is buffalo sauce, the 2nd option is a honey BBQ sauce and the 3rd is a garlic parmesan coating. if making things from scratch is not your thing, simply toss the wings in a store-bought wings sauce!
Best Air Fryer Chicken Wings Recipe With The Baking Powder Secret for a Crispy Skin.
FAQ
Do you need baking powder for air fried wings?
Tips and Tricks – Crispy Air Fryer Chicken Wings
Use baking powder (baking soda) – this makes all the difference. Using baking powder, will make the wings extra and crispy and help keep the insides moist.
Does baking powder work in an air fryer?
I’ve been using baking powder on my oven-baked chicken wings for several years, and they have always turned out crispy and delicious, and they fall off the bone. However, since I started air-frying chicken wings, I have found both baking powder and all-purpose flour work well to create crispy skin and a juicy interior.
What is the secret to crispy air fryer?
Food needs oil to crisp in an air fryer. The best is oil in a sprayer that you can mist on. These are often available in supermarkets. You can also buy the sprayer, and then fill it with whatever oil you want. I often put my food (veggies, chicken, whatever) in a bowl and mist it with oil.
Is baking soda or baking powder better for crispy chicken wings?
For crispy baked chicken wings, baking powder is the key ingredient, not baking soda.