Pat wings very dry with paper towels — this helps with crisping.

Toss wings with olive oil in a large bowl until coated.

In a small bowl, mix together the baking powder, paprika, garlic powder, onion powder, and breadcrumbs (optional), then sprinkle the mixture evenly over the wings and toss to coat.

Preheat air fryer to 380°F (193°C) for 3–5 minutes.

Arrange wings in a single layer in the basket (cook in batches if needed).

Cook the wings for 12 minutes, flip them, then cook the second side for 8–12 minutes, optionally raising the temperature to 400°F for the final 2–3 minutes for extra crispiness.

Wings should reach an internal temperature of 165°F, with skin that’s golden, blistered, and crispy.

Let the wings rest for 5 minutes before serving them plain or with your favorite sauces like buffalo, BBQ, ranch, or honey mustard.

Store leftover wings in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, air fry at 375°F for 5–8 minutes until hot and crispy.