Delicious will definitely make again super easy

These came out so good. One thing I would do would be to pre heat the air fryer, the second batch was more crispy.

These are really good crispy wings!

Cooked it an extra 5 minutes, so make sure chicken was done all the way through.

Delicious....did add a dash of cayenne pepper to seasoning.

Very good recipe. Loved it.

This recipe always comes out super tasty and crispy.

Really easy & tasted great!

sooooooooo good and soooo easy!!!!! and my picky dayghter devoured them too!!!!! this is my new go to wing recipe

wicked good go to receipe from now on

Great flavor, not too spicy, even grandma is a fan. Thanks!

Total success!!! I made a homemade buffalo sauce and cover the wings after they cooked. It tasted so good!

Very good recipe!!!! Used Red Hot Honey Garlic Sauce!!! Delicious!!!

Much better than expected!

Turn out awesome and all of the suggestions of the writer were right on and thorough as well. So easy!

Used smoked paprika instead of chili powder.

These are SO GOOD!! So crispy and juicy! I cooked 6 at a time at 400° x 27 minutes and they’re 👌🏻

This was very good. I have a small air fryer. I found that 400 degrees for 20 minutes was ideal.

These were amazingly crisp and juicy! My husband, a hot wing aficionado, declared these wings without sauce, in his top 5. After they were all done cooking, he sauced his half and I left mine “naked” with only the rub used from the recipe. Here were a few changes I made due to a smaller air fryer. I had 18 wings all together and I was able to fit 6 wings per batch, total of three batches. My air fryers top temp is 400 degrees, so I knew that the time would have to be adjusted. I put the first batch in for 22 minutes and they were perfect. Since the fryer was still very warm, I cooked the 2nd and 3rd batch for 20 minutes and again they were perfect. In between batches, I held the cooked wings in the oven set at 200 degrees. As I said, my husband sauced his and I ate mine naked. Because we cooked 18 wings, I adjusted the seasoning to 1 1/2 servings. I found that the chili powder did not provide a lot of heat so if you’re shying away, I don’t feel it’s a need. If you’re looking for more heat, obviously use more or a different blend. I think next time I’ll definitely up the garlic and maybe even play around with some other herb and seasoning blends. I would be careful about salt though. I felt like I brought the flavor to the edge without becoming salty. I measured my salt exactly as the recipe called for and another half that amount to reflect the number of wings and the recipe for the rub. Overall, this recipe is a game changer in the world of “fried” chicken wings. SO easy and SO yummy!!

The wings were great and came out so crispy!

Best wings ever! We like ours a little more well done, so I cooked them at 400° for 27 minutes. Perfection!

turned out amazing. will definitely make it again.

This is exactly what it says: extra crispy chicken wings. These turned out great and now that I understand what’s needed (baking powder), I plan to try different spices and c how they come out.

I ramped up the spice, but overall very good and more importantly - crispy. The wings held up to the buffalo wing sauce without being soggy.

Great recipe! Really easy too

Really great recipe. I especially loved the tip about the baking powder.

I marinated the wings for 30 minutes then followed the recipe. Very good!!

Amazing wings. Crispy and when tossed afterwards with barbecue sauce or hot sauce they are amazing in terms of flavor.