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Dry Rub Chicken Wings

Disclosure: I was sent a Philips Airfryer at no cost to myself.
Oh, chicken wings, you complete us. Your tender, tasty meat seasoned in a multitude of ways brings joy and purpose to even mundane social gatherings. Pubs design entire nights around you. Whether it's by the pound, by the dozen, or 20 cents each, it is you above all other items on the appy menu that we covet. Yet we hardly ever make you at home. Time to change that.
These crisp and juicy wings were made in my new Philips Airfryer. Now available in Canada , the Airfryer cooks food with Rapid Air technology by circulating hot air around the wire basket, cooking food quickly with up to 80 per cent less oil than traditional frying. From fries to fish, steaks to spring rolls, the Airfryer has quickly become a fixture on my kitchen counter for it's speediness, excellent results and easy clean-up.
Chicken wings are a natural fit for this style of cooking. Seasoned with a simple blend of tasty spices and quickly fried with no added oil, these wings bring pub grub home. Pint me.

Dry Rub Chicken Wings (in the Philips Airfryer)
Serves 1-2
1 tsp (5 mL) chili powder
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
1 lb (450 g) skin-on chicken wings (14-16 wings)
Combine the chili powder, garlic powder, salt and pepper in a medium mixing bowl. Add the wings to the bowl and toss to coat. Transfer the wings to the Airfryer basket. Cook at 180° C/355° F for 15 minutes. Give the wings a shake. Cook another 5 minutes at 180° C/355° F. Serve immediately.
Tell me, what's your favourite chicken wing flavour?