Add the baking powder, salt, pepper, baking powder, and cayenne pepper (if desired) to a 1 gallon zip lock bag.
Prepare the chicken wings. Most chiken wings come whole. Use a knife to cut apart the parts of the wings at the joints. I like to make a slit in the inside of the joints and then break them apart. Then fit the knife between the bones to cut the cartilege clean. With practice, you can fine just the right place quickly.
Add the wings to the bag, seal it up and shake!
Put the wings in the air fryer. Cook at 400 degrees F for 20-25 minutes. Every 5 minutes, I like to shake them up. This is especially important with coated wings. Make sure they flip around and they get all coated with the juices from the chicken.
While the chicken is cooking, put the hot sauce and butter in a sauce pan that's big enough to hold the chicken wings and heat over low heat and let it simmer until the chicken is cooked.
When you're happy with the chicken (it should be plumped, and looking nice and crispy) remove it and put them in the pan with the hot sauce.
Stir and serve with your favorite sides. Carrots aren't terribly keto friendly, so I stick to celery and ranch dressing.