Crispy Dry-Aged Chicken Wings (Air Fryer or Oven, Gluten-Free)

These dry-aged wings cook up exceptionally crisp with a simple cornstarch-and-baking-powder coating and a hot finish. The method stays gluten-free and lets the dry-aged flavor shine: savory, chicken-forward, and deeply browned. Choose the air fryer for fastest crisping and easy batch cooking, or the oven for big trays and hands-off timing. Toss with your favorite hot sauce, maple-cayenne “hot honey” glaze, or serve naked with a creamy vegan remoulade on the side.

Total time: 55 minutes

Yield: Serves 3–4 (about 2 lb wings)

Ingredients

  • 900 g (2 lb) dry-aged chicken wings, separated at joints, tips removed (optional)
  • 10 g (1 3/4 tsp) fine salt
  • 4 g (1 tsp) baking powder (gluten-free)
  • 25 g (3 Tbsp) cornstarch
  • 2 g (1 tsp) smoked paprika (optional)
  • 1 g (1/2 tsp) garlic powder (optional)
  • 1 g (1/2 tsp) black pepper
  • Neutral oil spray (optional, for extra browning)
  • 120 g (1/2 cup) hot sauce (gluten-free) + 20 g (1 1/2 Tbsp) vegan butter or neutral oil (optional)
  • OR Maple “hot honey” glaze: 80 g (1/4 cup) maple syrup + 10 g (2 tsp) apple cider vinegar + 2–3 g (1–1 1/2 tsp) cayenne or chili flakes + 2 g (1/2 tsp) salt

Instructions

  1. Dry and season: Pat wings very dry with paper towels. In a bowl, toss wings with 10 g salt, 4 g baking powder, 25 g cornstarch, 1 g black pepper, and (if using) 2 g smoked paprika and 1 g garlic powder until no dry pockets remain. The wings should look lightly dusty, not pasty.
  2. Air-dry briefly (best crisp): Set wings on a rack (or a plate) and let sit 15–30 minutes at room temp while you preheat. They should feel slightly tacky and dry on the surface.
  3. Preheat: Preheat air fryer to 200°C / 400°F for 5 minutes.
  4. Cook: Arrange wings in a single layer (don’t stack). Lightly oil-spray if you want extra browning. Air-fry 18–24 minutes total, flipping at the halfway mark, until the skin is deep golden, the fat has rendered, and the wings feel light and crisp when you tap them with tongs. (If you have a thermometer, aim for ~85°C / 185°F in the thickest part for best texture.)
  5. Preheat and set up: Heat oven to 230°C / 450°F. Place a rack on a foil-lined sheet tray.
  6. Bake: Arrange wings on the rack with space between. Bake 35–45 minutes, flipping at 25 minutes, until the skin is deeply browned and the wings look rendered (no opaque fat pockets under the skin). For extra crunch, broil 1–2 minutes at the end—watch closely.
  7. Toss and set: While wings cook, warm your chosen finish:
  8. Coat: Toss hot wings with sauce until glossy. Rest 2 minutes so the coating clings; serve immediately while the skin is still audibly crisp.

Notes

Air fryer vs oven: Air fryer gives the crispest skin fastest but needs batches; the oven handles large quantities with less babysitting. Dry-aged wings brown quickly—start checking a few minutes early. No lemon used; use apple cider vinegar for brightness. For extra-crisp wings, skip saucing and serve sauce on the side for dipping. Food safety: if your dry-aging setup is non-standard or you notice off odors/slime, don’t cook—discard.