Preheat the air fryer to 375°F. Spray the basket generously with non-stick cooking spray.

In a small bowl, combine the baking powder, salt, black pepper, smoked paprika, garlic powder, and onion powder. Whisk together until fully mixed. Set aside.

If needed, cut the chicken wings at the joint to separate the flats from the drums. Discard the wing tips or save for stock.

Using paper towels, pat the chicken wings completely dry. This step is critical — moisture prevents the skin from crisping.

Sprinkle the seasoning mixture over the chicken wings and toss well to coat every piece evenly.

Place the chicken wings in the air fryer basket in a single layer, leaving about ½ to 1 inch of space between pieces. Cook flats separately from drums. Work in batches as needed.

For the flats: Cook for 15 minutes, flip each wing, then cook for an additional 15 minutes until golden and crispy.

For the drums: Cook for 18 minutes, flip each wing, then cook for an additional 15–18 minutes until crispy and cooked through to an internal temperature of 165°F.

Transfer all cooked wings to a large bowl. Pour the creamy buffalo sauce over the wings and toss vigorously until every wing is fully coated.

Garnish with fresh parsley if desired and serve immediately with celery sticks and blue cheese or ranch dressing.