I recently bought a Cuisinart TOA-60 air fryer/toaster oven because my current air fryer basket doesn't hold enough. I learned on a Facebook group for the Cuisinart that people were tossing their wings with baking powder and I couldn't believe what I was reading. Upon further web surfing I found that by adding just a tablespoon of baking powder with the seasonings (and it HAS TO BE ALUMINUM FREE, like Rumsford, or it will taste awful) you could have the crispest wings you ever made and this will be my go-to method for making wings in the future.

One of the sites I visited has a recipe for "Pok Pok Sauce" which is like the sauce I make for Vietnamese spring rolls. It's very simple: one tablespoon each of lime juice, fish sauce and sugar, plus crushed garlic to your taste and if you wish some fresh hot pepper. I added just a few red pepper flakes. I would double the same if you more than a pound of wings. Hint: to always have lime juice when a recipe calls for it, buy a bag of limes, juice them and freeze the juice in an ice cube tray (which I spray with Pam for easy removal); then place the cubes in a freezer container to defrost when you need some juice. I found the Pok Pok sauce recipe on this site: https://iamafoodblog.com/air-fryer-chicken-wings/

It's important for this to work that you dry out the chicken pieces and keep them in the fridge a few hours before you toss with the seasonings and baking powder. For my 18 oz. of wings I mixed some Montreal chicken seasoning which was quite elderly and not very fragrant with onion and garlic powders and a tablespoon of Rumsford Baking Powder (remember - NO ALUMINUM IN IT).

They were air fried (with no preheating) for 10 minutes at 400°F and then flipped over and air fried another 10 minutes at the same temperature. It's important not to crowd the wings. They must have air circulation around them. With a smaller air fryer you may have to make more than one batch.

(There are so few of them in the picture because we ate the rest!)