Brush the air fryer basket with vegetable oil.

Pat the chicken wings dry with paper towels, then toss with salt, pepper, and 1 tablespoon of vegetable oil.

Arrange the wings in the air fryer basket and cook at 400°F for 10 minutes. Turn them over and cook for 8 to 12 minutes longer, depending on size. They should register at least 165°F on an instant-read thermometer inserted in a thick drumette (not touching bone). Even though the wings are safe at 165°F, they will be crispier and juicier when cooked to 185°F to 205°F.

About 8 minutes before the wings are done, combine the sauce ingredients in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low and simmer for 2 minutes.

When the wings are done, use tongs to transfer them to a bowl. Add the heated sauce and gently toss to coat. Or as a less messy alternative, serve the crispy wings with the sauce on the side for dipping.

Transfer the wings to a serving dish and garnish with gochugaru flakes and chopped cilantro, if desired.