Pat dry wings and add to a large bowl. Toss wings with oil and spices until evenly coated.
Add wings to the air fryer, in an even layer. Depending on your air fryer size, you may need to do more than one batch (see note).
Air fry for 10 minutes, flip the wings over, and cook for 3-5 minutes more or until the wings are cooked through (165ºF when measured with an instant read thermometer), golden brown, and crispy.
Brush the cooked wings with barbecue sauce, flipping to coat both sides.
Air fry again for 2-3 minutes until the barbecue sauce is caramelized and slightly bubbly.
Notes
If making multiple batches, clean excess grease from the air fryer in between batches to avoid smoking.
Experiment with different sauces. Try hoisin sauce, spicy gochujang, sweet and sour, teriyaki, or whatever you like best.
To reheat: Put wings into air fryer at 350ºF for five minutes. If desired, turn the air fryer up to 400ºF, and cook for an additional 3 minutes to crisp them up.