用纸巾彻底拍干翅膀。可选但推荐：在1茶匙盐和1茶匙烤粉的混合中搅拌每磅，放在盘上的架上，并在冰箱中冷藏至少1小时以拉出水分并增强酥脆。在烹饪前，拍干第二次。用你选择的干摩擦调味——大蒜粉、辣椒粉、洋葱粉和黑胡椒工作得很好。用烹饪喷雾轻轻涂鸦空气炸锅篮子以防止粘连。翅膀上的轻油涂层对额外酥脆是可选的。

Two-stage method: Cook at 149°C for 15 min, then raise to 204°C and cook 20–25 min, flipping once during the second stage. Single-stage: 204°C 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.

翅膀熟透时，皮肤呈深金黄色且酥脆，汁液清澈，内部温度至少达到74°C——虽然79°C – 82°C能提供更好的口感和更干净的剥离。使用即读式温度计在最厚部分，避开骨头。静置2–3分钟后再涂酱。在翅膀仍然很热时涂酱后立即搅拌。不要仅依赖时间——始终用温度计确认。