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Cut the tofu into tofu sticks approximately 2.5 inches long, ½ inch thick, and 1 inch wide. (The shape and size can vary, and you can cut (or tear) them into any size or shape you’d like.)
Pour the water into one bowl (for dipping), panko in another bowl, and in a third bowl add the cornstarch, garlic powder, onion powder, paprika, and pepper.
Dip each tofu into the water, then cornstarch mixture, then the water again, and then into the panko crumbs. Press panko crumbs into the tofu to coat fully and then place each strip in the air fryer basket in a flat layer, leaving some space between each.
Air fry at 350° for 10 mins, flip, and continue air frying for an additional 3 minutes until crispy.
In a small bowl, add the buffalo sauce and butter and microwave in 20 second increments, stirring in between each, until the butter has melted.
Dip each crispy tofu wing into the buffalo sauce mixture to coat, and place each back in the air fryer and air fry for 3-5 more minutes at 350°. This will make the outside nice and crispy. If desired, you can then dip again in buffalo sauce to create a glossy coating.
Serve with celery sticks, carrot sticks, and ranch dip, and garnish with sprinkle the dip or wings with fresh chives.