Step 1: Preheat your oven to 400°F (200°C) or your air fryer to 380°F (190°C). Line a large baking sheet with foil for easy cleanup, then place a wire rack on top. If using an air fryer, ensure the basket is clean and ready.
Step 2: Thoroughly pat the chicken wings dry with paper towels. This is crucial for crispiness. If you have time, you can even let them air-dry in the refrigerator on a wire rack for an hour or two (or overnight) for even better results.
Step 3: In a small bowl, whisk together the baking powder, smoked paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper and brown sugar to create your dry rub.
Step 4: Place the dried chicken wings in a large bowl. Sprinkle the dry rub mixture over the wings and toss thoroughly, ensuring every wing is evenly coated. You want a thin, even layer of seasoning on each piece.
Step 5: Arrange the seasoned wings in a single layer on the prepared wire rack on the baking sheet, ensuring there is space between each wing for proper air circulation. Do not overcrowd them, especially if using an air fryer – you may need to cook in batches. Overcrowding will steam the wings instead of crisping them.
Step 6: For oven baking, place the baking sheet in the preheated oven and bake for 45-55 minutes, flipping the wings halfway through, until golden brown and crispy, and an internal temperature reaches 165°F (74°C). For air frying, place wings in the air fryer basket in a single layer and cook for 25-35 minutes, shaking the basket or flipping the wings every 7-10 minutes, until deeply golden and crispy.
Step 7: Once cooked to perfection, remove the wings from the oven or air fryer. For optimal crispiness, let them rest on the wire rack for 5-10 minutes before serving. Serve immediately with your favorite dipping sauces.