Crispy Air-Fried Dillo® Dust Chicken Wings

Who says you need a smoker to enjoy authentic Texas BBQ flavor? If you are short on time or dealing with bad weather, the air fryer is your best friend. These crispy wings are incredibly easy to make and rely on a top-tier chicken seasoning to deliver massive flavor.

Why This Recipe Works

Air fryers circulate extreme heat around the food, rendering out the chicken skin’s fat and leaving it incredibly crispy. By skipping wet sauces and using a flavorful dry rub, the wings stay crunchy down to the last bite. It is the ultimate game-day snack.

The Secret Ingredient: Dillo® Dust

Dillo® Dust isn’t just for brisket! It’s highly popular as an all-purpose meat seasoning and works perfectly on poultry. Grab a bottle of Dillo® Dust Texas BBQ Dry Rub Seasoning for this recipe.

You can find it, along with our Hen & Hog blend, in the Shop under the Seasonings Category.

Ingredients

• 2 lbs Chicken Wings: (Flats and drumettes separated)
• 2 tbsp Dillo® Dust Seasoning: (About 1 tbsp per pound)
• 1 tbsp Baking Powder: (Aluminum-free – this is the secret to extra crispy skin)
• 1 tbsp Olive Oil

Step-by-Step Air Frying Guide

1.Dry the Wings:Do not skip this step.

Place the wings on a paper towel-lined plate and pat them completely dry. The less moisture on the skin, the crispier they will become.

2.Toss and Season:

In a large bowl, lightly coat the wings with olive oil. In a small bowl, mix the Dillo® Dust and baking powder. Sprinkle the dry mixture over the wings and toss until evenly coated.

3.Preheat the Air Fryer:

Preheat your air fryer to 380°F for 3 minutes.

4.First Cook (Low Heat):

Arrange the wings in a single layer in the air fryer basket (cook in batches if necessary). Air fry at 380°F for 15 minutes.

5.Second Cook (High Heat):

Open the basket, flip the wings with tongs, and increase the temperature to 400°F. Cook for an additional 5-8 minutes until the skin is golden and crispy, and the internal temperature hits at least 165°F.

Pro Tips for Wing Perfection

• The Baking Powder Trick: Baking powder raises the pH level of the chicken skin, breaking down the peptide bonds and allowing it to crisp up beautifully.
• Do Not Crowd the Basket: Air fryers need airflow. If you pack the wings too tightly, they will steam instead of fry.