Thaw and cut the wings. If the wings are frozen, thaw them completely. Cut them into sections if you like, separating the drumette from the wingette, and either discard the wing tips or keep them for crunch.

Preheat the air fryer to 400F.

Season. Pat the wings thoroughly dry with a paper towel and add them to a large bowl or a gallon-sized ziplock bag, which helps with cleanup. Sprinkle with 1 tbsp baking powder and toss to coat evenly. Drizzle with 2 tbsp olive oil, then sprinkle with 3/4 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika powder. Mix to coat evenly.

Cook in the air fryer. Add the wings to the basket and stand them up so they all fit. If your air fryer is smaller than 8 qt, do this in 2 batches. Air fry for 10 minutes, then turn the wings and stand them on the opposite side. Cook another 10 minutes, until the skin is deep golden and a thermometer in the thickest part, away from the bone, reads 165F.

Toss with sauce. Move the wings to a clean bowl, add 1/2 cup Sweet Red Chili Sauce and toss to coat evenly. Serve right away, while the skin is at its crispiest.