Prepare the Wings: Start by patting your chicken wings completely dry with kitchen roll. Press down firmly to absorb as much moisture as possible. This is the most crucial step for crispy skin. Place the dry wings in a large mixing bowl.

Oil the Wings: Drizzle the wings with 1 tablespoon of olive oil and toss them with your hands or tongs until they are all lightly and evenly coated.

Mix the Dry Rub: In a separate small bowl, combine the baking powder, salt, pepper, smoked paprika, garlic powder, and onion powder. Whisk them together until they are thoroughly mixed.

Coat the Chicken: Sprinkle the dry rub mixture over the oiled wings. Toss everything together really well until every single wing is evenly coated in the seasoning. Don't be shy here; make sure they are fully covered.

Arrange in Air Fryer: Place the seasoned wings in the air fryer basket in a single layer. It is vital not to overcrowd the basket. If needed, cook them in two batches. Overcrowding will cause them to steam instead of crisping up.

First Cook: Air fry the wings at 180°C (160°C fan) for 15 minutes. This initial lower-temperature cook helps to render the fat from under the skin.

Flip and Crisp: After 15 minutes, open the air fryer, and using tongs, flip each wing over. What works best for me is giving the basket a good shake too. Increase the temperature to 200°C (180°C fan) and cook for a further 10-12 minutes, or until the wings are deep golden brown and the skin is visibly crispy.

Rest and Serve: Carefully remove the wings from the air fryer and let them rest on a wire rack for a couple of minutes. This allows the crust to set. Serve immediately with your favourite dipping sauces.