Admiral's Table

Air Fryer Chicken Wings (Microwaved or Steamed First)

Par-cooking wings by steaming or microwaving first ensures juicy meat, while baking powder helps the skin get extra crispy in the air fryer. Microwaving is quick and convenient, while steaming gently cooks the wings without drying them out. Baking powder raises the pH of the skin and dries it slightly, giving a golden, crunchy texture.

Ingredients

• 2 lbs chicken wings (split, tips removed)
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika (optional)
• 1 tbsp baking powder (aluminum-free)
• Sauce or glaze of choice (Buffalo, honey garlic, etc.)

Instructions

Option 1: Steam First

1. Place wings in a steamer basket over boiling water. Cover and steam for 10–12 minutes.
2. Remove, drain well, and pat completely dry. Chill uncovered in the fridge for 30 minutes to dry the skin further.
3. Preheat air fryer to 400°F (200°C).
4. Toss wings with baking powder and seasonings.
5. Air fry for 20–25 minutes, shaking every 5–7 minutes, until golden and crispy.
6. Toss in sauce immediately after air frying, or serve plain.

Option 2: Microwave First

1. Place wings on a microwave-safe plate lined with paper towels.
2. Microwave on high for 4–5 minutes, flipping halfway through. Drain excess liquid and pat dry thoroughly.
3. Preheat air fryer to 400°F (200°C).
4. Toss wings with baking powder and seasonings.
5. Air fry for 18–22 minutes, shaking or flipping halfway through until crispy.
6. Toss in sauce immediately after air frying, or serve plain.

Tips

• Dry wings = crispy wings. Pat completely dry before air frying.
• Use aluminum-free baking powder to avoid metallic taste.
• For sauced wings, toss after crisping, then air fry 2–3 more minutes to caramelize.
• Reheat leftovers in the air fryer at 375°F for 5 minutes to re-crisp.