Prep the wings: Pat the wings very dry with paper towels. If you have time, chill them uncovered in the fridge for 30–60 minutes to draw out moisture. Dry wings equal crisp skin.

Preheat the air fryer: Set it to 390–400°F (200°C). A hot basket helps the wings start crisping immediately.

Mix the coating: In a large bowl, combine almond flour, baking powder, garlic powder, smoked paprika, onion powder, salt, pepper, and cayenne if using. Stir well to eliminate clumps.

Oil and season: Toss the wings with olive or avocado oil until lightly coated. Sprinkle the seasoning blend over the wings and toss until evenly covered. The mixture should cling without forming a thick batter.

Arrange in the basket: Place wings in a single layer, leaving a little space between pieces. Do not overcrowd. Work in batches if needed.

Air fry, then flip: Cook for 10 minutes. Flip the wings and cook for another 8–12 minutes, until the skin is deeply golden and crisp. Aim for an internal temperature of 165°F (74°C) or higher.

Optional extra-crisp: For super crunchy skin, increase heat to 425°F (220°C) for the last 2–3 minutes. Watch closely to avoid over-browning.

Sauce or dry rub finish: You can serve them dry, or toss with sugar-free buffalo sauce, garlic butter, or a squeeze of lemon. If saucing, toss quickly to keep the skin from softening too much.

Rest and serve: Let wings rest 2 minutes so juices settle. Garnish with fresh herbs, and serve with celery, cucumber, and a low carb ranch or blue cheese dip.