Place the wings on a tray lined with paper towels and pat every piece completely dry, top and bottom. This is the single most important step — dry skin crisps, wet skin steams. For the absolute crispiest result, you can leave the patted-dry wings uncovered in the refrigerator for 1–2 hours (or overnight) to air-dry the skin further.
In a small bowl, stir together the baking powder, salt, garlic powder, smoked paprika, and black pepper. Transfer the dry wings to a large bowl, sprinkle the seasoning mix evenly over them, and toss until every wing is lightly and evenly coated. The coating should look like a thin, even dusting — not a thick crust.
Preheat your air fryer to 400°F (200°C) for 3–5 minutes. A properly preheated basket sears the skin on contact, which jump-starts the crisping.
Arrange the wings in the basket in a single layer with a little space between each piece — do not stack them. Depending on your air fryer size, you may need to cook in two batches (a 5-quart basket typically fits 2 lbs in two batches). Air fry at 400°F (200°C) for 20–25 minutes, flipping the wings halfway through, until deep golden brown, crispy, and cooked to an internal temperature of 165°F (74°C).
While the wings cook, whisk together the hot sauce, melted butter, and honey (if using) in a large bowl until smooth and glossy. Taste and adjust — add more honey to tame the heat, or more hot sauce to turn it up.
Transfer the hot, crispy wings straight from the air fryer into the bowl of buffalo sauce and toss until every wing is evenly coated. Serve immediately with blue cheese dip, celery sticks, and carrot sticks on the side.
