Preheat the air fryer to 400°F (200°C).
If using whole wings, cut into flats and drumettes and discard the tips; pat wings dry with paper towels.
Place the wings in a large bowl and toss with 2 tablespoons extra-virgin olive oil until evenly coated.
In a separate medium bowl, whisk together ½ cup almond flour, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon sea salt, ¼ teaspoon cayenne, and ¼ teaspoon freshly ground black pepper.
Coat each oiled wing in the almond flour mixture, pressing gently so the coating sticks, and shake off any excess. Arrange coated wings on a plate as you go.
Place the wings in a single layer in the air fryer basket, leaving space for air to circulate; cook for 14–16 minutes, flipping halfway through, until crisp and cooked through (internal temperature 165°F / 74°C).
Transfer the wings to a serving plate and serve immediately with desired dipping sauces or vegetables.
