First, prepare your chicken wing sauce of choice (see directions below). 

Preheat the air fryer to 400ºF and spray the air fryer basket with olive oil or cooking spray. 

Next, place the chicken wings in a large bowl. Drizzle the wings with olive oil and then sprinkle the wings with salt and pepper. Be sure every wing is covered in oil, salt, and pepper. 

Next, add chicken wings to your air fryer basket, making sure not to overcrowd or overlap them. You'll likely need to air fry these in a couple batches.

Cook the chicken wings for 10 minutes, flip the chicken wings over, and then cook them for an additional 10 minutes. If the chicken wings are crispy, remove them from the air fryer and toss them in sauce. If they are larger chicken wings they may need 2-3 more minutes in the air fryer. 

Place the chicken wings in a bowl and toss with your sauce of choice. 

Add olive oil to a small saucepan. When olive oil is fragrant, add garlic and salt to the saucepan. 

Sauté the garlic in the olive oil for 2-3 minutes. 

Remove from the heat and cover until chicken wings are done. 

When chicken wings are done, add the air fryer chicken wings to a large bowl. 

Pour the olive oil and garlic over the wings and toss until the chicken wings are coated. 

Sprinkle the finely grated parmesan cheese over the wings and toss in cheese until coated. 

Add the butter to a small saucepan and heat over medium heat until melted. 

Slowly drizzle the hot sauce into the saucepan, whisking constantly until combined. 

Bring the sauce to a gentle simmer.

Remove from the heat and cover to keep warm until the chicken wings are ready. 

When chicken wings are done, add the air fryer chicken wings to a large bowl. 

Pour the buffalo sauce over the wings and toss until the chicken wings are coated. 

Heat the sesame oil over medium/high heat until fragrant. Add the garlic. 

When garlic is fragrant turn the heat to low and add the rest of the ingredients for the korean sauce to the sauce pan and whisk until combined. 

Turn the heat to medium/high and bring to a gentle simmer. 

When the sauce has thickened, remove the pan from the heat and cover to keep warm until the chicken wings are ready.

When chicken wings are done, add the air fryer chicken wings to a large bowl. 

Pour the sauce over the wings and toss until the chicken wings are coated.

Place soy sauce, maple syrup, minced garlic, ginger, and sriracha into a mason jar.

Close the lid and shake until combined.

To thicken, make a cornstarch slurry. Whisk together 2 teaspoons of cornstarch with 2 tablespoons of hot water until dissolved. 

Next, place teriyaki sauce in a small saucepan and heat over medium/high heat. 

Once the sauce begins to simmer, add in the cornstarch slurry and whisk until combined.

Turn the heat down to medium and continue whisking until it begins to thicken.

Remove from heat, cover, and keep warm until chicken wings are ready. 

When chicken wings are done, add the air fryer chicken wings to a large bowl. 

Pour the teriyaki sauce over the wings and toss until the chicken wings are coated.