Prepare and dry the wings: Pat the chicken wings thoroughly dry with kitchen paper. This is non-negotiable — any moisture is the enemy of crisp skin. You should feel the paper come away completely dry. Place the wings in a large bowl.

Create the dry brine: In a small bowl, combine the baking powder, salt, pepper, garlic powder, onion powder, and smoked paprika. Sprinkle this mixture evenly over the wings and toss with your hands until every piece is coated. The wings should look lightly dusted, not clumpy. Let them rest on a wire rack set over a baking tray in the refrigerator for at least 30 minutes, or up to overnight. You'll notice the skin begin to dry out and tighten slightly — this is the sign that the brine is working.

Preheat the air fryer: Set your air fryer to 200°C (400°F). Allow it to preheat for a full 5 minutes. A hot start is crucial for immediate crisping.

Oil the wings: Just before cooking, drizzle the neutral oil over the wings and toss gently to coat. The oil helps the baking powder work its magic and promotes even browning. The wings should look glossy but not wet.

Air fry in batches: Place the wings in the air fryer basket in a single layer, ensuring they do not touch. Overcrowding will steam them, ruining the crispness. Depending on your air fryer size, you may need to cook in 2-3 batches. Cook at 200°C (400°F) for 12 minutes. You will hear a gentle sizzling and see the skin beginning to bubble and turn golden.

Flip and finish: Open the air fryer and, using tongs, flip each wing. The underside should be a pale golden colour. Cook for another 8-10 minutes, until the wings are deep golden brown and the skin feels firm and crispy to the touch. If you tap a wing with your tongs, you should hear a distinct, satisfying crunch. The internal temperature should reach 74°C (165°F).

Make the sauce: While the wings cook, whisk together the melted butter, hot sauce, vinegar, and Worcestershire sauce (if using) in a large bowl. The mixture should be smooth and emulsified, with a warm, tangy aroma.

Toss and rest: As soon as the wings come out of the air fryer, add them to the bowl of sauce. Toss vigorously to coat every surface. The hot wings will absorb the sauce quickly. Let them rest for 2 minutes — this allows the sauce to set slightly and the skin to stay crisp rather than becoming soggy.

Plating for presentation: Arrange the wings on a warmed platter or individual plates. Stack them slightly, with drumettes pointing in one direction for a clean look. Drizzle any remaining sauce from the bowl over the top. Sprinkle generously with snipped chives and toasted sesame seeds. Arrange celery sticks and carrot batons artfully around the edge. Serve immediately, with a small bowl of dressing on the side.