Pat the wings completely dry. Use kitchen paper to remove every drop of moisture — the wings should feel tacky, not wet. Drier skin equals crunchier results.

Mix the dry ingredients. In a large bowl, combine the baking powder, salt, garlic powder, onion powder, smoked paprika, and white pepper. Stir well so the spices are evenly distributed.

Toss the wings in the seasoning. Add the dried wings to the bowl and drizzle over the oil. Use your hands to massage the seasoning into every surface. You will notice the mixture turning into a paste — that is exactly what you want. The wings should look dusty and slightly coated.

Preheat the air fryer to 200°C. Most air fryers benefit from a 3-minute preheat. You will hear the fan kick in and feel the heat radiating from the basket.

Arrange the wings in a single layer. Place them in the basket with a little space between each piece. If they overlap, they will steam rather than crisp. Cook in batches if necessary. You will hear a gentle sizzle as they hit the hot basket.

Cook for 12 minutes, then flip. After 12 minutes, the underside will be golden and the kitchen will smell of toasted spices. Use tongs to turn each wing over. They should release easily from the basket; if they stick, give them another minute.

Cook for another 10 minutes. The wings will darken to a deep amber colour. Listen for a faint crackling sound — that is the skin crisping. The internal temperature should reach 74°C on an instant-read thermometer.

Rest for 2 minutes before serving. This allows the juices to settle and the skin to stay crunchy. You will see small bubbles on the surface, a sign of perfect crispiness.