Start with clean, prepped chicken. Soak bone-in chicken pieces in equal parts vinegar and water for 1-2 hours in the fridge and scrub the skin to ensure they are extra clean. Pat chicken dry.

Make a few cuts in the flesh of the chicken under the skin so the seasonings and butter can penetrate.

Liberally rub softened butter under and over the skin.

Combine the seasonings in a bowl and add to the chicken.

Mix together the baking powder and cornstarch and toss the chicken pieces to evenly coat on all sides.

Place chicken in the air fryer (working in batches if needed). Start with the broil setting (450 degrees) for 4 minutes. Then switch to the air frying mode at 400 degrees, flipping halfway through. Cook times will vary based on the size of chicken pieces.

While the chicken is cooking, place a saucepan over medium low heat and add the butter. Once it's melted, add in the garlic and sauté until fragrant, about 1 minute.

Add in the chili crunch (or red pepper flakes) and combine. Then pour in sweet chili sauce and bring to a simmer. Finally, squeeze in the juice from one lime. Remove from the heat and stir in the cilantro.

Place the crispy chicken wings in a large bowl and pour over the homemade sauce. Toss to coat and serve immediately.