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Pat dry 2 lb. chicken wings, flats and drumettes separated, with paper towels and place in a medium bowl. Add 1½ tsp. baking powder and 1½ tsp. cornstarch; toss wings to coat. Transfer to a baking sheet or large plate and chill 1 hour.
Spray air-fryer basket with nonstick vegetable oil spray and heat air fryer to 400°. Mix 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. freshly ground pepper, 1 tsp. garlic salt, 1 tsp. onion powder, and 1 tsp. smoked paprika in a small bowl.
Transfer chicken wings to a clean large bowl. Sprinkle spice mixture over, then add 2 Tbsp. extra-virgin olive oil and 2 Tbsp. mild hot sauce (preferably Frank’s RedHot) and toss wings to coat.
Working in 2 batches, arrange wings in a single layer in air fryer, spacing about ½" apart. Cook chicken wings, turning halfway through, until cooked through and golden brown and crisp, 25–30 minutes.
Transfer air fryer chicken wings to a platter and let rest 5 minutes. Serve with store-bought or homemade ranch dressing or blue cheese dressing.