Pat the wings completely dry with paper towels—moisture is the enemy of crispness. I spend an extra 30 seconds here because wet wings steam instead of fry, which defeats the entire purpose of making crispy air fryer wings party crowd in the first place.

Mix baking powder, salt, pepper, garlic powder, smoked paprika, cayenne, and cornstarch in a small bowl until no lumps remain. This dry blend is what separates restaurant results from home attempts. Whisk it thoroughly; clumps of baking powder create bitter spots.

Drizzle olive oil over the wings in a large bowl, then sprinkle the seasoning blend on top. Toss with your hands for 2–3 minutes until every piece gets coated evenly. I use my fingers to rub the coating into crevices where seasoning actually sticks during cooking.

Arrange wings in a single layer in the air fryer basket—don't crowd them. Cook at 425°F for 35 minutes, shaking the basket halfway through at the 17–18 minute mark. The halfway shake distributes heat and prevents wings from sticking to the bottom.

The wings should sound hollow when tapped and pull apart easily at the joint when done. Drizzle with honey while still warm; the residual heat makes it coat evenly. This step adds sweetness that balances the heat from cayenne—texture and flavor work together here.