Dry the Wings: Open your packet of chicken wings and lay them out on a plate or baking tray lined with paper towels. Use more paper towels to pat each wing completely dry. Seriously, get them as dry as you possibly can. This is the non-negotiable step for crispy skin.

Oil the Wings: Place the thoroughly dried wings in a large mixing bowl. Drizzle with the olive oil and toss well to ensure every piece is lightly coated.

Mix the Dry Rub: In a separate small bowl, combine the baking powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk them together with a fork to ensure they are evenly distributed.

Season Generously: Sprinkle the seasoning mix all over the oiled wings. What works best for me is using my clean hands to toss and rub the seasoning into the chicken, making sure every nook and cranny is covered.

Arrange in the Air Fryer: Place the seasoned wings in a single layer in your air fryer basket. It's vital not to overcrowd the basket. If necessary, cook the wings in two batches to ensure the hot air can circulate freely around each one.

First Cook: Air fry at 200°C (180°C fan) for 15 minutes. You'll start to smell the delicious aroma of the spices toasting.

Flip and Finish: After 15 minutes, open the air fryer and use tongs to flip each wing over. Return the basket and continue to cook for another 10-12 minutes, or until the wings are deeply golden brown, the skin is visibly crisp, and they are cooked through.

Rest and Serve: Carefully remove the hot wings from the air fryer and let them rest on a wire rack for a couple of minutes. This helps the crust to set. While they rest, you can quickly stir together the ingredients for the yoghurt dip, if using. Serve immediately.