Pat your chicken wings dry. Toss them with the cornstarch (if using, see note), 1 teaspoon black pepper, and 1/2 teaspoon salt.
Spray your air fryer basket with nonstick spray. Arrange the wings in a single layer.
Air fry at 400F for 20 minutes, flipping half way through. Make sure the wings are cooked through, registering 165°F.
While the wings are cooking, make the sauce.
Heat a small pot over medium heat. Add the oil.
When the oil is hot, add the onion powder, paprika, chili powder, garlic, and large pinch of salt. Stir and cook until fragrant, approximately 30 seconds.
Add the remaining sauce ingredients and stir to combine. Reduce heat to medium low and simmer 10 minutes for the sauce to thicken slightly and flavors to develop. If it gets too thick, add a little water.
When the wings are done, place them in a large bowl with the sauce. Toss to combine and let them sit for one minute.
Serve warm with leftover barbecue sauce and dipping sauces.
The cornstarch is optional. It helps give a little crunchy crust to the wings.If using frozen raw wings, increase cooking time to approximately 30 minutes.If your wings are small, you will need to adjust your cooking time. This recipe works for wings that are approximately 3 inches long.To keep warm after cooking, place in foil covered container in the oven on a very low setting, 130 to 150F, for up to 90 minutes.This BBQ sauce is a slightly smoky sauce. To make it sweet, add 1 Tablespoon brown sugar with ketchup. To make it spicy, add 1/2 teaspoon cayenne pepper with ketchup. To make it more smoky, add 1/2 Tablespoon liquid smoke.Want to bake the wings in an oven? Bake at 425F for 40-45 minutes.