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Marinate wings with Kewpie mayo, baking powder, salt, black pepper, and garlic powder. Mix well and marinate for at least one hour or overnight for best results.
In a small bowl, combine soy sauce, honey, rice vinegar, gochujang, and garlic. Mix well and simmer on medium low heat for 4-5 mins or until sauce has reduced by ⅓. Sauce should be thickened and coat the back of wooden spoon. Set aside.
In a bowl, combine kewpie mayo, buttermilk, sour cream, chives, dill, rice vinegar, garlic powder, onion powder, salt and pepper. Mix until smooth and set in the fridge until needed.
Preheat air fryer to 350°F and spread the wings out evenly leaving a little space in between each wing. Air fry for 20 minutes— flipping the wings at the 10 minute mark.
To crisp the wings up, heat the air fryer to 400°F and fry for another 5 minutes. Work in batches.
OVEN: put wings over a wire rack and bake at 375°F for 25 mins. Flip wings half way through. Finish baking for another 5-7 mins at 400°F.
Toss all of the wings in the sauce and garnish with chives. Serve with Kewpie ranch and enjoy!