Ingredients:

  • 2 lbs (approximately 900g) chicken wings, separated at the joints (drumettes and wingettes)
  • 1 tablespoon (15ml) olive oil or avocado oil
  • 1 tablespoon (15ml) smoked paprika
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) cayenne pepper (optional, for heat)
  • 1 teaspoon (5ml) kosher salt (or 1/2 teaspoon (2.5ml) table salt)
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 teaspoon (5ml) baking powder (aluminum-free)

Instructions:

  1. Pat the chicken wings dry with paper towels.
  2. In a small bowl, combine all the dry rub ingredients.
  3. Toss the wings with the olive oil. Then, generously coat the wings with the dry rub, ensuring every surface is covered.
  4. For maximum flavour, refrigerate the wings for at least 30 minutes or up to 2 hours. This allows the rub to penetrate the meat.
  5. Preheat your air fryer to 400°F (200°C).
  6. Arrange the wings in a single layer in the air fryer basket, ensuring they are not overcrowded. Cook for 10 minutes.
  7. Flip the wings and cook for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
  8. Serve hot with your favourite dipping sauces.