Prep the wings. Pat the wings very dry with paper towels. Moisture is the enemy of crispiness, so take a minute here. If the wings are whole, cut at the joint to separate flats and drumettes and discard or save the tips for stock.

Mix the dry rub. In a bowl, combine 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 to 1 teaspoon cayenne (to taste).

Season the wings. Toss the wings with 1 tablespoon oil, then add the dry rub. Coat evenly. The mixture should cling to the skin without clumping.

Preheat the air fryer. Set to 390–400°F (200–205°C) for 5 minutes. Preheating helps the skin crisp faster.

Arrange and air fry. Place wings in a single layer in the basket, leaving space between pieces. Cook for 18–22 minutes total, flipping halfway. For extra crispness, go another 2–3 minutes at the end. Aim for an internal temp of 165°F and golden-brown skin.

Make the spicy glaze. While wings cook, melt 2 tablespoons butter in a small saucepan. Stir in 1/3 cup hot sauce and 1–2 teaspoons honey or brown sugar (optional). Simmer 1 minute to slightly thicken. Taste and adjust heat or sweetness.

Toss to coat. Transfer hot wings to a bowl and pour over the glaze. Toss until shiny and evenly coated. A quick squeeze of lime or lemon brightens everything.

Garnish and serve. Top with chopped cilantro or green onions if you like. Serve immediately with ranch or blue cheese and crisp veggies.