Preheat the air fryer to 380°F for 3 minutes if the manual recommends preheating. Blot every wing thoroughly with paper towels.
Toss wings with baking powder, salt, garlic powder, paprika and pepper. Add the optional oil only when the surface looks unusually lean.
Arrange wings in a single layer with small gaps. Cook in batches rather than stacking pieces; keep uncooked poultry refrigerated between batches.
Air fry for 20 minutes, turning the wings at 10 minutes and rotating pieces from the cooler center to hotter edges if needed.
Increase to 400°F and cook 4 to 8 minutes more, turning once, until the skin is browned and crisp.
Check several of the thickest flats and drumettes away from bone; each must reach at least 165°F. Rest 5 minutes before saucing or serving.
