This recipe uses an air fryer with a few clever techniques to produce wings that are even crispier than their deep-fried versions— without using any oil.
Pat the wings thoroughly dry with paper towels. Arrange them in a single layer in the air fryer basket or tray with minimal overlap. Do not season yet.
Set the air fryer to its lowest dehydrate setting (about 120–140°F). Dry the wings for 90 minutes, flipping once halfway through. The wings should feel tight and leathery when finished.
Note: Removing surface moisture is critical for maximum crispiness later.
In a large bowl, combine salt, baking powder, paprika, garlic powder, and black pepper. Toss the dried wings until evenly coated.
Return the wings to the air fryer and cook at 360°F for 12 minutes.
Note: This stage renders excess fat and begins blistering the skin.
Increase temperature to 400°F and cook for 10 minutes, until the skin is deeply golden and crisp.
Raise temperature to 420°F and cook for 2–3 minutes, watching closely to prevent burning.
Note: This final stage maximizes surface crunch.
Remove wings and rest for 3 minutes.
While wings rest, melt butter in a small saucepan over low heat. Stir in buffalo sauce and MSG (if using) until fully combined.
Transfer wings to a large bowl, pour sauce over top, and toss to coat evenly. Serve immediately.
Baking powder raises the surface pH of the wings, promoting faster browning and improved crisping during cooking.