Preheat the oven to 425°F and line a large baking sheet with foil and a cooking rack.

Rinse and fully pat the chicken wings. Add the chicken to a large bowl and toss with oil, salt, pepper, garlic, paprika, and Italian seasoning until the wings are well coated.

Add the seasoned chicken wings onto the lined rack in the baking sheet, laying all out flat so that no wings overlap each other.

Bake at 425°F for 45-50 minutes or until golden, crispy and cooked through. Flip the wings halfway through the cook time.

Meanwhile, in a bowl, combine mayo, sweet chili sauce, and sriracha to make the bang bang sauce.

Once the chicken wings are cooked, toss in the bang bang sauce. Transfer to a serving plate and top with freshly chopped greens.

Serve immediately with desired sides.

Rinse and fully pat the chicken wings. Add the chicken to a large bowl and toss with oil, salt, pepper, garlic, paprika, and Italian until the wings are well coated.

Lay the wings flat in the air fryer basket, making sure they don’t overlap. If your air fryer is small, you may need to cook the wings in batches to avoid overcrowding.

Air fry at 400°F for 20-22 minutes, flipping the wings halfway through the cooking time to ensure they cook evenly and become crispy on all sides.

Meanwhile, prepare the sauce by combining the mayo, sweet garlic chili, and sriracha sauce.

Once the wings are golden brown and crispy, transfer the wings to a large bowl and toss in the Bang Bang sauce.

Transfer to a serving plate and top with freshly chopped greens.

Serve immediately with desired sides.