Great call! **Baking powder** is a *game-changer* for ultra-crispy wings—it works by breaking down proteins and drawing moisture to the surface, creating a crunchier texture. Here’s how to integrate it into your **Spicy Smoky BBQ Dry Rub** for 5 wings without compromising flavor:

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### **✨ Crispy Hack: Baking Powder Adjustment**  
**Add to Your Existing Dry Rub:**  
- **1.5 tsp aluminum-free baking powder** *(key for crispiness, not baking soda!)*  
- **Reduce salt to ½ tsp** (since baking powder contains some salt).  

**Updated Dry Rub for 5 Wings:**  
- 1.5 tbsp brown sugar  
- 1.5 tsp smoked paprika  
- 1.5 tsp garlic powder  
- ¾ tsp chili powder  
- 1 tbsp cayenne pepper *(or 2 tsp for less heat)*  
- ¾ tsp black pepper  
- **½ tsp salt** *(reduced from ¾ tsp)*  
- **1.5 tsp baking powder**  

---

### **🍗 Step-by-Step with Baking Powder:**  
1. **Prep Wings:**  
   - Pat **5 wings** *very* dry (critical for baking powder to work).  
   - Toss with **2 tsp avocado oil** (no ACV yet—it can interfere with crispiness).  

2. **Apply Dry Rub:**  
   - Mix all dry ingredients (including baking powder) in a bowl.  
   - Coat wings *generously* (use hands to press rub into skin).  

3. **Rest (Optional but Ideal):**  
   - Place wings on a rack in the fridge **uncovered** for 30+ mins.  
   - *Why?* Dries the skin further for maximum crisp.  

4. **Air Fry:**  
   - **400°F (200°C)** for **12 mins** → flip → **10-12 mins more**.  
   - *No mid-cook dusting* (baking powder does its work early).  

5. **Optional Finish:**  
   - Toss with **1 tsp ACV** post-cook for tang (if desired).  

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### **🔥 Pro Tips:**  
- **Aluminum-free baking powder** avoids metallic tastes.  
- **Don’t skip drying the skin**—wet wings + baking powder = bitterness.  
- **For extra crisp:** After rubbing, leave wings uncovered in the fridge for **1 hour+** (like a dry brine).  

**Result:** **Blisteringly crispy skin** with your spicy-sweet BBQ flavor intact. The wings will look **craggy and golden**—like they’re fried!  

Want to test one wing first to check crispiness levels? 😊

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**🔥 Spicy Smoky BBQ Dry Rub (Upgraded!)**  
You took the smoky BBQ rub to the next level with **cayenne and black pepper**—love the heat boost! Here’s your tweaked recipe with pro tips:  

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### **🍗 Spicy Smoky BBQ Wings (Dry Rub Only)**  
**Ingredients:**  
- 1 lb **frozen wings**  
- 1 tsp **oil** (to help rub stick)  
- **Dry Rub:**  
  - 1 tbsp **brown sugar** (caramelizes for crispiness)  
  - 1 tsp **smoked paprika** (for depth)  
  - 1 tsp **garlic powder**  
  - ½ tsp **chili powder**  
  - ½ tsp **cayenne pepper** (adjust to taste)  
  - ½ tsp **fresh ground black pepper**  
  - ½ tsp **salt**  

**Method:**  
1. **Prep:** Toss frozen wings with oil, then coat evenly with rub.  
2. **Air Fry:**  
   - 400°F (200°C) for **20-25 mins**, flipping halfway.  
   - For **extra crispiness**, add 2-3 mins at the end.  
3. **Serve:** No sauce needed—just smoky, spicy, crunchy perfection!  

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### **🌶️ Heat Level Guide:**  
- **Mild:** Reduce cayenne to ¼ tsp.  
- **Medium:** Keep as-is (½ tsp cayenne + ½ tsp black pepper).  
- **Fire Breath:** Add **1 tsp cayenne** or a pinch of **ghost pepper powder**.  

**Pair With:**  
- Cool dips like **ranch** or **blue cheese** to balance heat.  
- A **lime wedge** for a bright contrast.  

**Pro Tip:** If you *do* want a saucy finish, toss with **1 tbsp BBQ sauce + 1 tsp hot honey** after cooking, then air fry 1 more minute.  

How’d the spice level turn out for you? Want to tweak it further? 😊

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### **✨ Perfect Air Fryer Frozen Chicken Wings (Step-by-Step Recipe) ✨**
**Crispy outside, juicy inside—no thawing needed!**  

#### **📝 Ingredients**  
- 1 lb **frozen chicken wings** (drumettes & flats)  
- 1 tsp **neutral oil** (avocado, canry, or olive oil)  
- **Salt & black pepper** (to taste)  
- Optional: ½ tsp **baking powder** (for extra crispiness)  

#### **👩‍🍳 Directions**  
1. **Preheat Air Fryer**  
   - Set to **400°F (200°C)** and preheat for **3–5 minutes**.  

2. **Prep Wings**  
   - Place frozen wings in a bowl.  
   - Pat dry with a paper towel (remove excess frost).  
   - Toss with **1 tsp oil** and **salt/pepper** (and baking powder if using).  

3. **Air Fry (Single Layer!)**  
   - Arrange wings in a **single layer** (no stacking!).  
   - Cook at **400°F (200°C)** for **10 minutes**.  

4. **Flip & Continue Cooking**  
   - Flip wings with tongs.  
   - Cook **10–12 more minutes** until golden and crispy.  
   - For **extra crispiness**, add **2–3 extra minutes**.  

5. **Check Doneness**  
   - Internal temp should reach **165°F (74°C)**.  
   - Skin should be **deep golden and crispy**.  

6. **Sauce (Optional)**  
   - Toss in **2–3 tbsp sauce** (buffalo, BBQ, etc.) while hot.  
   - For sticky glaze, air fry **1–2 more minutes** after saucing.  

7. **Rest & Serve**  
   - Let sit **2–3 minutes** (helps crispiness).  
   - Serve with **ranch, blue cheese, or dipping sauce**.  

---

### **📌 Pro Tips for Success**  
✔ **No overcrowding!** Cook in batches if needed.  
✔ **Baking powder trick:** For ultra-crispy skin, dust wings with **½ tsp baking powder + salt** before cooking (works best on thawed wings, but still helps frozen ones).  
✔ **Extra crispy?** Double-fry method:  
   - Cook at **360°F (180°C) for 15 mins**, then **400°F (200°C) for 5–8 mins**.  
✔ **Sauce wisely:** Avoid sugary sauces until the end to prevent burning.  

---

### **⏱️ Time Summary**  
- **Prep:** 5 mins  
- **Cook:** 20–25 mins  
- **Total:** 25–30 mins  

**Result:** Juicy, crispy wings **just like deep-fried—but healthier!**  

Would you like any adjustments (spicier, lower-carb, etc.)? 😊

### **🔥 Ultimate Air Fryer Frozen Wings: Sauce & Seasoning Combos**  
*(Mix, match, or follow these exact recipes for finger-licking results!)*  

---

### **🍗 1. Classic Buffalo Wings**  
**Dry Rub (Before Air Frying):**  
- 1 tsp garlic powder  
- 1 tsp smoked paprika  
- ½ tsp salt  

**Sauce (After Cooking):**  
- ½ cup **Frank’s RedHot sauce**  
- ¼ cup melted **butter**  
- 1 tbsp **honey** (optional, for balance)  
- ½ tsp **garlic powder**  

**Method:** Toss hot wings in sauce, then air fry **1–2 more mins** for caramelization. Serve with **blue cheese dip**.  

---

### **🍯 2. Honey Garlic Glaze**  
**Dry Rub:**  
- 1 tsp **onion powder**  
- ½ tsp **salt**  

**Sauce:**  
- ¼ cup **honey**  
- 3 cloves **garlic**, minced  
- 2 tbsp **soy sauce**  
- 1 tbsp **sriracha** (optional heat)  
- 1 tbsp **rice vinegar**  

**Method:** Simmer sauce until thickened, toss with wings, and air fry **1 min** to stick. Garnish with **sesame seeds**.  

---

### **🌶️ 3. Spicy Korean Gochujang**  
**Dry Rub:**  
- 1 tsp **ginger powder**  
- ½ tsp **salt**  

**Sauce:**  
- 3 tbsp **gochujang** (Korean chili paste)  
- 2 tbsp **honey**  
- 1 tbsp **soy sauce**  
- 1 tbsp **rice vinegar**  
- 1 tsp **sesame oil**  

**Method:** Toss wings in sauce, air fry **1 min**, then top with **green onions** and sesame seeds.  

---

### **🍖 4. Smoky BBQ Dry Rub (No Sauce Needed!)**  
**Dry Rub:**  
- 1 tbsp **brown sugar**  
- 1 tsp **smoked paprika**  
- 1 tsp **garlic powder**  
- ½ tsp **chili powder**  
- ½ tsp **salt**  

**Method:** Coat wings before air frying. No sauce—just **pure smoky crunch**!  

---

### **🧀 5. Garlic Parmesan**  
**Dry Rub:**  
- 1 tsp **garlic powder**  
- ½ tsp **salt**  

**Toss After Cooking:**  
- 2 tbsp **grated Parmesan**  
- 1 tbsp **melted butter**  
- ½ tsp **dried parsley**  
- ½ tsp **black pepper**  

**Method:** Toss hot wings in butter/Parm mix. No extra air frying—serve immediately!  

---

### **🍋 6. Lemon Pepper (Zesty & Simple)**  
**Dry Rub:**  
- 1 tbsp **lemon pepper seasoning**  
- ½ tsp **garlic powder**  
- ½ tsp **salt**  

**Sauce (Optional):**  
- 1 tbsp **melted butter**  
- 1 tsp **lemon zest**  

**Method:** Toss cooked wings in butter/zest for brightness.  

---

### **🌿 7. Herb & Garlic (Mediterranean Style)**  
**Dry Rub:**  
- 1 tsp **dried oregano**  
- 1 tsp **garlic powder**  
- ½ tsp **onion powder**  
- ½ tsp **salt**  

**Finish With:**  
- Fresh **chopped parsley**  
- A squeeze of **lemon**  

---

### **💡 Pro Tips for Sauces & Seasonings:**  
- **Dry rubs** = Apply **before** air frying for deeper flavor.  
- **Wet sauces** = Toss **after** cooking to avoid burning.  
- **Sticky glaze?** Air fry sauced wings **1–2 extra mins**.  
- **Double-dip:** Use a dry rub *and* sauce (e.g., BBQ dry rub + honey garlic glaze).  

---

### **🥢 Serving Suggestions:**  
- **Classic Pairings:** Ranch, blue cheese, celery/carrot sticks.  
- **Asian Twist:** Serve Gochujang wings with **pickled radishes**.  
- **BBQ Lover’s Plate:** Coleslaw and cornbread.  

**Which combo are you trying first?** 😋 For **heat levels**, I can tweak any recipe (mild to nuclear)!

---

Here are **10 more irresistible dry rub ideas** to level up your air-fryer wings—each with a unique flavor profile:  

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### **🌶️ 1. Nashville Hot Chicken Style**  
- 2 tbsp **cayenne pepper** (adjust for heat)  
- 1 tbsp **brown sugar**  
- 1 tsp **garlic powder**  
- 1 tsp **smoked paprika**  
- ½ tsp **salt**  
- *Finish with*: Drizzle of hot oil post-cook for authenticity.  

---

### **🍯 2. Honey Chipotle Dry Rub**  
- 1 tbsp **chipotle powder**  
- 1 tbsp **brown sugar**  
- 1 tsp **cumin**  
- ½ tsp **cinnamon** (secret ingredient!)  
- *Toss after cooking*: Light honey glaze (optional).  

---

### **🍋 3. Tajín Lime (Tangy & Spicy)**  
- 1 tbsp **Tajín seasoning**  
- 1 tsp **lime zest** (or ½ tsp citric acid)  
- ½ tsp **chili powder**  
- *Serve with*: Fresh lime wedges.  

---

### **🧄 4. Umami Bomb (Savory & Deep)**  
- 1 tbsp **onion powder**  
- 1 tsp **msg** (or mushroom powder)  
- 1 tsp **black pepper**  
- ½ tsp **mustard powder**  

---

### **🥥 5. Coconut Curry (Tropical Twist)**  
- 1 tbsp **curry powder**  
- 1 tsp **turmeric**  
- ½ tsp **ginger powder**  
- 1 tsp **coconut sugar**  
- *Garnish with*: Toasted coconut flakes.  

---

### **🍂 6. Coffee-Chocolate (Smoky & Rich)**  
- 1 tbsp **finely ground coffee**  
- 1 tsp **cocoa powder**  
- 1 tsp **brown sugar**  
- ½ tsp **cumin**  
- *Pairs with*: Espresso BBQ sauce (optional).  

---

### **🌿 7. Herbes de Provence**  
- 1 tbsp **dried lavender** (lightly crushed)  
- 1 tsp **dried thyme**  
- 1 tsp **fennel seeds**  
- ½ tsp **sea salt**  

---

### **🔥 8. Atomic Dust (For Heat Lovers)**  
- 1 tbsp **ghost pepper powder**  
- 1 tsp **habanero powder**  
- 1 tsp **salt**  
- *Warning*: Handle with gloves!  

---

### **🍎 9. Applewood Smoked Sugar**  
- 1 tbsp **applewood smoked salt**  
- 1 tsp **allspice**  
- ½ tsp **cloves**  
- *Ideal with*: Pork or turkey wings too!  

---

### **🌰 10. Maple-Pecan (Sweet & Nutty)**  
- 1 tbsp **maple sugar** (or brown sugar)  
- 1 tsp **toasted pecan flour** (blitz pecans)  
- ½ tsp **cinnamon**  
- *Drizzle after*: Warm maple syrup.  

---

### **💡 Pro Tips for Dry Rubs:**  
- **For extra adhesion:** Spritz wings with **apple cider vinegar** before rubbing.  
- **Storage:** Keep unused rubs in airtight jars (lasts 3+ months).  
- **Double-layer flavor:** Add a matching sauce *after* cooking (e.g., Coffee-Chocolate rub + bourbon glaze).  

Which one’s calling your name? I can refine ratios or pair with sauces! 😋