Asian Garlic Sticky Sauce: Put all the sauce ingredients into a medium saucepan. Bring to a simmer and simmer until mixture is reduced and thickened, about 20 minutes. Whisk frequently so the mixture doesn’t stick to the bottom of the pan and burn. Remove from heat and let cool slightly, sauce will thicken as it cools down.

Chicken Wings:Preheat air-fryer to 375º F 

Pat chicken wings dry. Add baking powder and salt and pepper to a large bowl or Ziploc bag. Add the wings and toss to coat evenly. Discard any extra baking powder left at the bottom of the bag. 

Place wings in a single layer on an air-fryer rack sprayed with spray oil. Spray the tops of the wings with spray oil. 

Air-fry for 8 minutes, then flip the wings over and cook for 8 minutes more, or until the juices run clear and the wings have an internal temperature of at least 165°F. (A basket-style air fryer may cook faster than a toaster oven-style air fryer.) 

Once wings are done, remove them from the air-fryer and place in a large bowl. Scoop enough sauce into the bowl to cover the wings. 

Toss the wings and the sauce together so the wings are coated with the sauce evenly.

Sprinkle with cilantro and sesame seeds. Serve.