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Place the chicken wings in a colander, mix in one teaspoon of salt and let the skin dry out for 15 minutes while you get everything else ready.
To make the marinade, pour the honey into a large bowl and add the chilli paste or chopped chillies, vinegar, tomato purée and oil. Mix using a whisk, then set aside.
Preheat the air fryer to 190C for three minutes.
In another large bowl, mix the garlic powder, flour, paprika and half a teaspoon pepper, add the chicken wings and toss to get them evenly coated. Pour about three-quarters of the honey marinade over the chicken and mix well. Transfer to the air fryer fitted with the basket insert and cook for 10 minutes. Turn the wings and cook for a further eight minutes until sticky and cooked through.
Meanwhile mix the ‘Nduja with the remaining marinade. Drizzle the sauce mixture on top of the wings and cook for a final one to two minutes to melt. Plate up, dot with the mascarpone or Dolcelatte and serve with an ice-cold beer or a glass of full-bodied red wine.