Pat wings thoroughly dry with paper towels. Optional but recommended: toss in a mix of 1 tsp salt and 1 tsp baking powder per pound, place on a rack over a sheet pan, and refrigerate at least 1 hour to draw out moisture and boost crispiness. Before cooking, pat dry a second time. Season with your dry rub of choice — garlic powder, paprika, onion powder, and pepper work well. Lightly grease the air fryer basket with cooking spray to prevent sticking. A light oil coating on the wings is optional for extra crispiness.

Two-stage method: Cook at 300°F for 15 min, then raise to 400°F and cook 20–25 min, flipping once during the second stage. Single-stage: 400°F for 20–28 min, shaking or flipping halfway through. Arrange wings in a single layer — no touching, no overlapping. Crowded baskets trap steam and kill crispiness. Work in batches if needed. Cook times vary by air fryer model and batch size. Watch closely near the end of the time range and use a thermometer to confirm doneness.

Wings are done when skin is deep golden brown and crispy, juices run clear, and internal temp hits at least 165°F — though 175°F–180°F gives better texture and cleaner pull. Use an instant-read thermometer in the thickest part, avoiding bone. Rest 2–3 minutes before saucing. Toss in sauce immediately after resting while wings are still hot. Don't rely on time alone — always confirm with a thermometer.