Les Ailes de Poulet les Plus Croustillantes à la Friteuse à Air

The air fryer is the single best appliance for chicken wings — and this is the hill to die on. No oil splatter on your stovetop, no heating up the whole kitchen with the oven, and the results are genuinely crispier than most restaurant wings. The circulating superheated air crisps the skin from every angle while rendering out the fat underneath. The secret most air fryer wing recipes miss: toss the wings in a thin coat of baking powder and salt before cooking. The baking powder reacts with the skin to create an alkaline environment that promotes faster browning and crispier texture. Twenty-five minutes at 380°F, one shake halfway, and you've got wings that shatter when you bite into them.