Skip the deep-fryer and forget soggy oven chicken wings. The air fryer offers the best of both worlds for crispy wings without extra fat!
Special equipment: a 3.5-quart air fryer.
Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the fryer basket so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360ºF and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390ºF and cook until the outsides are extra-crispy, about 6 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.