Instructions

• If using whole wings, cut each into flats and drumettes and discard the tips; pat the wings dry.
• Preheat the air fryer to 400°F.
• In a large bowl, toss the 1 pound of chicken wings with 2 tablespoons extra-virgin olive oil until evenly coated.
• In a medium bowl, whisk together ½ cup almond flour, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon sea salt, ¼ teaspoon cayenne, and ¼ teaspoon freshly ground black pepper.
• Working one wing at a time, coat each wing in the almond flour mixture, pressing the mixture onto the surface to help it adhere, then shake off any excess and place the coated wings on a plate.
• Arrange the coated wings in a single layer in the air fryer basket with space between pieces for air circulation; cook in batches if they won’t fit without crowding.
• Air-fry at 400°F for 14–16 minutes, flipping the wings once about halfway through cooking. They’re done when the coating is crisp and the internal temperature reaches 165°F.
• Transfer the wings to a plate and serve immediately.