• Pat dry chicken wings with paper towels. In a large bowl add 1.5 pounds split chicken wings, 2 tablespoons olive or vegetable oil , ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon ground ginger. Toss until evenly coated. Sprinkle 2 tablespoons baking powder and toss again.
• Preheat air fryer for 5 minutes. Arrange seasoned chicken wings in the air fryer basket in a single layer.
• Cook at 400°F for 10 minutes, flip the wings and cook for another 8-10 minutes until they look crispy and browned. Check if the internal temperature reached 165° to make sure the wings are fully cooked.
• Transfer cooked chicken wings in a large bowl. Cook the second batch the same way.
• Pour the honey garlic sauce over the wings and toss them until each piece is evenly coated. Transfer tossed wings into a serving plate and sprinkle with some thin sliced green onions on top.

Honey Garlic Glaze

• Melt 2 tablespoons butter in a small saucepan. Add 2 tablespoons minces garlic and cook for about 30-40 seconds or until fragrant. Make sure not to burn garlic.
• Pour 4 tablespoons honey, 3 tablespoons less sodium soy sauce, and 2 teaspoons lime juice or vinegar .
• Simmer the glaze over low heat for 2-3 minutes or until it slightly thickens. If the sauce is too thick you can add one tablespoon of water.
• If the sauce cools down while the wings are cooking, you can gently reheat it. You store this sauce separately for up to 5 days in the fridge.