• If your wings are not already split, remove the tips from the wings and split the flats from the drumettes.
• Mix the flour, cornstarch, baking powder, and seasonings in a small bowl.
• Place the wings on a baking tray or cutting board and sprinkle them with half of the flour mixture, ensuring they are fully coated. Let them rest 5-10 minutes until the flour becomes sticky, then coat with the remaining flour mixture.
• Place the wings in a single layer in your air fryer basket and spray generously with olive oil.
• Set the air fryer to 380°F. Cook the wings for 10 minutes, then flip the wings and spray them again with olive oil. Cook for a further 10 minutes, then check the wings. If there are any dry spots of flour, spray them with olive oil. Continue cooking for a further 5-8 minutes until the wings are crispy and golden and juices run clear when the wings are pierced with a fork.

  If you are using a thermometer, the wings are ready when they reach an internal temperature of 165°F.

Buffalo Sauce

• While the wings are cooking, place the hot sauce, butter, and garlic into a small pot. Heat over low-heat until the butter is melted and the sauce is warm. Then remove from the heat and set aside.

Coat the Wings

• When the wings are finished cooking, place them in a bowl, drizzle with as much or as little sauce as you like, and toss to coat.
• If desired, move to a serving platter and sprinkle with crumbled blue cheese.
• Serve with a dish of hot sauce and blue cheese or ranch dip.