Pat your chicken wings dry using a kitchen towel or suitable reusable towel.

Mix together your dry rub ingredients and place in a large bowl. I used a pestle & mortar to ensure a super fine dry rub, but this isn't necessary if you want to save time.

Dip each wing individually into the cornflour (cornstarch in the US!).

Add the wings to the dry rub bowl and give a good shake.

Place a single layer of wings in your air fryer basket.

I cooked on 180C for 16 minutes, turning twice during the cooking time. Then I turned up to 220C and cooked for a further 6 minutes. This final blast of high heat was perfect for crisping up the chicken wings and makes this my favourite ever chicken wings recipe!

I'd suggest keeping an eye on the wings from around the 15 minute mark, as the thickness of the wings will determine the cooking time.