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Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the basket of a 3.5-quart air fryer so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 6 minutes, then flip the wings with tongs and cook for 6 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 3 minutes more.
Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.
NOTE: To make these extra yummy, marinate them in pickle juice for 4 hrs minimum or 8 hrs maximum. Remove from pickle brine, dry with paper towels, then begin the recipe from step 1 (skipping the salt).