Pat the chicken wings completely dry with paper towels—this is essential for maximum crispiness in the air fryer. While the wings dry, prepare the bang bang sauce by whisking together the mayonnaise, sweet chili sauce, sriracha, 1/2 teaspoon salt, and rice vinegar in a bowl until smooth and well combined. Set the sauce aside at room temperature. I like to make the sauce while the wings are drying so everything is ready to go when the wings finish cooking.

Preheat your air fryer to 400°F. In a large bowl, toss the dried wings with olive oil, 1 1/2 teaspoons salt, black pepper, garlic powder, and cornstarch until every wing is evenly coated. The cornstarch adds extra crispiness to the exterior. Working in batches if needed to avoid crowding, arrange the wings in a single layer in the air fryer basket. Cook for 23-25 minutes, shaking the basket every 8-10 minutes to ensure even cooking and browning on all sides.

Transfer the hot cooked wings directly from the air fryer to a large bowl. Immediately pour the bang bang sauce from Step 1 over the hot wings and toss vigorously until every wing is evenly coated with the creamy, spicy sauce. The heat of the wings will slightly warm the sauce, allowing the flavors to meld beautifully. I find that tossing the wings while they're still hot helps the sauce adhere better and creates a more cohesive dish.

Transfer the coated wings to a serving platter and garnish with the sliced green onion scattered over the top. Serve immediately while the wings are still hot.