Servings: 2

3 lb. chicken wings, flats and drumettes separated 3 lb. chicken wings, flats and drumettes separated
1 Tsp. baking powder 1 Tsp. baking powder
1 Tsp. cornstarch 1 Tsp. cornstarch
Nonstick vegetable oil spray Nonstick vegetable oil spray
3 tsp. Diamond Crystal or 2 tsp. Morton kosher salt 3 tsp. Diamond Crystal or 2 tsp. Morton kosher salt
1½ tsp. freshly ground pepper 1½ tsp. freshly ground pepper
1½ tsp. garlic salt 1½ tsp. garlic salt
1½ tsp. onion powder 1½ tsp. onion powder
1½ tsp. smoked paprika 1½ tsp. smoked paprika
2 Tbsp. extra-virgin olive oil 2 Tbsp. extra-virgin olive oil
2 Tbsp. mild hot sauce (preferably Frank’s RedHot) 2 Tbsp. mild hot sauce (preferably Frank’s RedHot)
 
Store-bought or homemade ranch dressing or blue cheese dressing (for serving) Store-bought or homemade ranch dressing or blue cheese dressing (for serving)

Pat dry 2 lb. chicken wings, flats and drumettes separated, with paper towels and place in a medium bowl. Add 1½ tsp. baking powder and 1½ tsp. cornstarch; toss wings to coat. Transfer to a baking sheet or large plate and chill 1 hour.
Spray air-fryer basket with nonstick vegetable oil spray and heat air fryer to 400°. Mix 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. freshly ground pepper, 1 tsp. garlic salt, 1 tsp. onion powder, and 1 tsp. smoked paprika in a small bowl.
Transfer chicken wings to a clean large bowl. Sprinkle spice mixture over, then add 2 Tbsp. extra-virgin olive oil and 2 Tbsp. mild hot sauce (preferably Frank’s RedHot) and toss wings to coat.
Working in 2 batches, arrange wings in a single layer in air fryer, spacing about ½" apart. Cook chicken wings, turning halfway through, until cooked through and golden brown and crisp, 25 to 30 minutes.
Transfer chicken wings to a platter and let rest 5 minutes. Serve with store-bought or homemade ranch dressing or blue cheese dressing

Can start with almost frozen wings and leave to thaw with baking soda and cornstarch applied, but once thawed drain and re-apply cornstarch and soda.  Can start with almost frozen wings and leave to thaw with baking soda and cornstarch applied, but once thawed drain and re-apply cornstarch and soda.