Preheat the air fryer. Set to 400°F (200°C) for 3–5 minutes. A hot basket jumpstarts crisping.

Prep the wings. Pat wings very dry with paper towels. Drier wings mean crisper skin. If whole, split at the joint into flats and drumettes and discard wing tips or save for stock.

Season for crispiness. In a large bowl, toss wings with oil, salt, pepper, garlic powder, onion powder, and cornstarch. The cornstarch creates a thin, crunchy shell.

Arrange in the basket. Place wings in a single layer, not touching if possible. Work in batches if needed for even browning.

Air fry. Cook at 400°F (200°C) for 10 minutes. Flip the wings, then cook another 8–10 minutes until golden and crisp. Internal temperature should reach 165°F (74°C).

Make the glaze while wings cook. In a small saucepan over low heat, mix honey, chili garlic sauce, soy sauce, rice vinegar or lime juice, and minced garlic. Warm 2–3 minutes until glossy. Taste and adjust: more honey for sweet, more chili for heat.

Toss to coat. Transfer hot wings to a clean bowl. Pour the warm glaze over and toss until every piece glistens.

Finish and garnish. Let the sauced wings sit 1 minute so the glaze clings. Sprinkle with sesame seeds and green onions.

Serve immediately. These are best hot and crisp, right out of the air fryer.