Preheat the air fryer to 400°F.

Pat the 2 pounds of chicken wings dry with paper towels. If using frozen wings, thaw them first. Sprinkle 1 teaspoon kosher salt evenly over the wings.

Divide the wings into two equal batches (you will cook in two batches unless your air fryer has two baskets). Split the wings at the joints if desired.

When the air fryer has preheated, spray the basket generously with cooking spray. Arrange the first batch of wings in a single layer in the basket, not touching and not crowded.

Air fry the first batch at 400°F for 10 minutes.

Open the basket, flip each wing, lightly spray the wings with cooking spray, lower the temperature to 390°F, and air fry for about 10 more minutes (about 20 minutes total). Cook until the wings are lightly golden brown, crispy, and done — internal temperature should read 160–165°F if using a digital thermometer.

Transfer the cooked wings to a large bowl and set aside. Repeat steps 4–6 with the remaining batch of wings and add them to the same bowl.

While the wings are air frying (for example, start during the second batch), make the sauce: combine 1 cup hot sauce, 3/4 cup unsalted butter, 2 tablespoons white vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, and a pinch of cayenne pepper (optional) in a small saucepan. Heat over medium–high, stirring nearly continuously, for about 3–5 minutes until the butter is fully melted and the sauce is smooth. Remove from heat.

After all wings are cooked and in the large bowl, pour the buffalo sauce over the wings as desired and toss thoroughly so the wings are evenly coated. You may not need all of the sauce; reserve extra for dipping if preferred.

Serve immediately for best crispiness. Store leftover wings airtight in the refrigerator for up to 5 days. Store any leftover sauce airtight for up to 10 days.

To reheat leftovers, warm gently in the microwave or re-crisp in the air fryer for a few minutes until heated through.