FeaturedFrom June's library

Salt and Pepper Chicken Wings

Name: Salt and Pepper Chicken Wings
Yield: 2–3
Ingredients: 2 lb chicken wings, split into flats and drumettes; 1 Tbsp baking powder (not baking soda); 1½ tsp kosher salt; 1½ tsp coarsely ground black pepper; ½ tsp garlic powder; Lemon wedges, to serve

Crisp wings with no frying. A little baking powder in the seasoning is the trick.

Prep: 10 min
Cook: 25–30 min
Serves: 2–3

Photo: June · juneoven.com

Ingredients

Serves 2–3

2 lb chicken wings, split into flats and drumettes
1 Tbsp baking powder (not baking soda)
1½ tsp kosher salt
1½ tsp coarsely ground black pepper
½ tsp garlic powder
Lemon wedges, to serve

Steps

1
Pat the wings very dry. Toss them in a bowl with the baking powder, salt, pepper and garlic powder until evenly coated.
2
Spread the wings in a single layer in the air basket, with a little space between them. Put the June pan, lined with foil, on the bottom shelf to catch drips.
3
Oven
Preheat on Air Fry, 400°F, basket on the middle shelf
Air Fry 400°FPreheatTimer 25 min, check up to 30 minMiddle shelf
4
Oven
Air Fry 25 to 30 minutes, turning the wings halfway, until deep golden and crisp
Same cook as step 3: the timer starts once the food goes in.
5
Serve hot with lemon wedges.

Tips and notes

Wings are safe at 165°F, but they get more tender if cooked to 175–190°F.

This is a starter version written for the wiki, not June's original. If you made June's version, add its settings and tips here.