In a mixing bowl add the black pepper, cayenne pepper, garlic powder, salt, baking powder, paprika and stir to combine.
½ tsp paprika, ½ tsp garlic powder, ½ tsp black pepper, 1 tsp salt, ¼ tsp cayenne pepper, 1 tbsp baking powder
Remove the chicken wings from the packaging and pat dry to remove any moisture. (there is often fluid added to chicken for transport). Then lightly coat them in the spice mixture you made in the previous step. I drop them in batches and toss to coat.
2 lbs chicken wings
Place the chicken wings into the air fryer for about 20 minutes until the skin is crispy, golden brown and the juices run clear and have no pink/redness to them. If you have a thermometer, then insert it at the thickest part near to a bone and if above 75C/165F then its cooked.
Place a saucepan over a medium heat and add the soy sauce, honey, garlic (minced cloves) and the ginger. Stir well to combine.
3 cloves garlic, ¼ cup dark soy sauce, ½ cup honey, 2 inch ginger
I use a mug to mix the tablespoon of water and the cornstarch together. Whisk with a fork until the consistency is smooth with no lumps.
1 tbsp cornstarch, 1 tbsp water
Add the cornstarch mix to the honey pan and stir until the sauce thickens. Should be a couple of minutes.
Remove the chicken wings from the air fryer and place in a large bowl and add the scallions and the honey sauce. Give them a quick stir and then serve hot.