Prep the wings: Pat wings very dry with paper towels. If they’re whole, split them into flats and drumettes and discard the tips or save for stock. Dry wings are key to crispiness.

Season for crunch: In a large bowl, mix 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 tablespoon aluminum-free baking powder. Toss wings until evenly coated. The baking powder helps blister the skin.

Preheat the air fryer: Set it to 390°F (200°C) and let it run for 3–5 minutes. A hot basket kick-starts crisping.

Arrange the wings: Lightly mist the basket with oil spray if you like. Place wings in a single layer with a little space between pieces. Cook in batches if needed.

Cook round one: Air fry for 10 minutes, then flip. Air fry another 8–10 minutes, until the skin is deep golden and the internal temp hits 185–195°F for extra tender, pull-apart meat. They’ll still be juicy.

Make the sticky sauce: While wings cook, stir together 1/2 cup BBQ sauce, 1/4 cup honey, 1 teaspoon apple cider vinegar, and a dash of hot sauce or a pinch of cayenne if you like. Warm in a small saucepan over low heat for 2–3 minutes to meld flavors. It should be glossy and pourable.

Toss and set the glaze: Transfer hot wings to a clean bowl. Pour over most of the honey BBQ sauce and toss to coat. Return sauced wings to the air fryer in a single layer and cook 2–3 minutes at 380°F to set the glaze.

Finish and serve: Toss wings with the remaining sauce if you want extra sticky shine. Garnish with sliced green onions or sesame seeds. Serve hot.