Prep the Air Fryer basket by spraying with compliant cooking spray and turning to 380 F.

Prepare the wings by placing them on a paper towel and pat dry. Place the wings in a bowl and drizzle with 2 tbsp of olive oil. Sprinkle the wings with salt and pepper, turning until each wing is covered.

Add the seasoned wings to the basket and cook on 380 degrees for 25 minutes. Make sure to shake the basket every 5 minutes to insure even cooking. After the 25 minutes, shake the chicken wings one more time and finish cooking. Increase the temperature to 400 degrees and cook for 5 more minutes.

When the wings are completely done cooking, remove the basket and add a mixing bowl. Pour the sticky Asian Sauce over the wings and mix until each wing is covered. Garnish with fresh jalapeno slices and sesame seeds.

Preheat the oven to 425°F Add a rack to a baking sheet and place all of the wings on top of the rack. (The wire rack allows the wings to get crispy all the way around). If you don't have a wire rack, just line a baking sheet with parchment paper and place wings on top.

Prepare the wings by placing them on a paper towel and pat dry. Place the wings in a bowl and drizzle with 2 tbsp of olive oil. Sprinkle the wings with salt and pepper, turning until each wing is covered.

Add the wire rack or baking sheet to the oven. Cook for 15 minutes then remove the wings from the oven and turn them. Add back to the oven to cook for 15-20 more minutes.

When the wings are completely done cooking, remove from the oven and add a mixing bowl. Pour the sticky Asian Sauce over the wings and mix until each wing is covered. Garnish with fresh jalapeno slices and sesame seeds.

Add all of the sauce ingredients except for the arrowroot flour (Sub 1/4 xantham gum for keto) to a saucepan and heat on medium/high heat.

Once the mixture is hot, add in the arrowroot flour dissolved in water. Stir frequently. As the sauce heats, it will begin to thicken, (This may take a few minutes).