Pat the wings very dry. Use paper towels to remove as much surface moisture as possible. Dry skin equals crisp skin.

Preheat the air fryer to 390–400°F (200–205°C). A hot basket helps the skin start crisping immediately.

Mix the dry coating. In a bowl, combine baking powder, salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne if using.

Season the wings. Toss wings with oil, then sprinkle on the dry mix, stirring until every piece is lightly and evenly coated.

Arrange in a single layer. Place wings in the air fryer basket without crowding. Work in batches if needed. A little space between pieces helps airflow.

Cook the first side. Air fry for 12 minutes. Don’t open the basket too early—let the heat work.

Flip and continue. Flip each wing and cook 8–10 minutes more, until the skin is deep golden and crisp. Internal temp should reach 165°F (74°C); 175–185°F makes them extra tender.

Make the sauce glaze. In a small bowl, mix BBQ sauce with honey or brown sugar and vinegar or lemon juice if using. The sweet-tangy balance gives a great finish.

Toss and set the glaze. Transfer hot wings to a bowl, add sauce, and toss to coat. Return sauced wings to the air fryer for 2–3 minutes to set and lightly caramelize the glaze.

Serve. Garnish with chopped parsley or green onions if you like. Serve extra BBQ sauce on the side for dipping.