Remove your chicken wings from their retail packaging and place them onto a clean cutting board. Take multiple layers of heavy-duty paper towels and press down firmly on the meat to absorb all visible surface moisture. For the absolute best results, arrange the wings in a single layer on a wire rack set over a baking sheet and leave them uncovered in your refrigerator for 2 hours to dry out the skin tissues.

In a small mixing bowl, thoroughly combine the kosher salt, garlic powder, smoked paprika, black pepper, and aluminum-free baking powder. Place your dried wings into a separate large bowl and sprinkle the seasoning mixture evenly over the poultry. Toss the wings vigorously until every square inch of skin is lightly and evenly coated with the dust.

Preheat your air fryer to 360°F / 182°C for 5 full minutes. Lightly spritz the bottom of the clean air fryer basket with avocado oil spray to prevent skin adhesion. Arrange the seasoned chicken wings in a single, uncrowded layer, ensuring they do not touch. Slide the basket into place and cook at this temperature for 15 minutes to melt away the fat layers under the skin.

Pull out the basket and use a pair of silicone tongs to flip each individual wing over. Increase the air fryer temperature setup to 400°F / 204°C and cook for an additional 10 to 12 minutes. This rapid thermal energy transfer activates the Maillard reaction, transforming the rendered skin into an ultra-crispy, deep golden brown shell.

Remove the blistering hot wings immediately from the basket and transfer them into a clean, warm stainless steel mixing bowl. Pour your choice of buffalo sauce or wing glaze down the inside walls of the bowl and toss the wings quickly until coated. Serve immediately to enjoy the ultimate crunch before the moisture from the sauce can soften the crust.