Pat the chicken wings completely dry with paper towels, pressing firmly to remove as much surface moisture as possible. This is the single most important step for achieving crispy skin.

In a large bowl, combine the baking powder, kosher salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne (if using). Toss the dried wings in the spice mixture until every piece is evenly and thoroughly coated.

For best results, arrange the seasoned wings in a single layer on a wire rack set over a baking sheet and refrigerate uncovered for at least 30 minutes, or up to 24 hours overnight. This additional drying step is optional but produces noticeably crispier skin.

Preheat your air fryer to 380°F for 3-5 minutes.

Arrange the wings in a single layer in the air fryer basket, leaving a small amount of space between each piece. Do not overlap — cook in batches if necessary. A crowded basket will steam rather than crisp the wings.

Air fry at 380°F for 14 minutes. Flip each wing with tongs, then increase the temperature to 400°F and continue cooking for 10-14 more minutes, until the skin is deeply golden, crispy, and the internal temperature reaches 165°F at the thickest part of the meat.

If making buffalo sauce, whisk together the hot sauce, melted butter, and honey in a large bowl while the wings cook.

Transfer the cooked wings to the bowl with the sauce and toss to coat thoroughly. For extra-sticky, lacquered wings, return the sauced wings to the air fryer at 400°F for 2-3 minutes to set the glaze.

Serve immediately with celery sticks, carrot sticks, and your choice of blue cheese or ranch dipping sauce.