Place the chicken wings into a large bowl.

Pour in the soy sauce and apple cider vinegar. Add the smashed garlic, whole black peppercorns, and bay leaves.

Mix everything well until the wings are fully coated.

Cover the bowl and refrigerate for 4 hours. This gives the wings plenty of time to absorb the delicious adobo flavors while keeping the meat tender.

In a separate bowl, whisk together the potato starch and baking powder.

This simple mixture creates a thin coating that turns beautifully crispy inside the air fryer.

Remove each wing from the marinade and allow the excess liquid to drip off.

Lightly coat every wing with the potato starch mixture.

Shake off any excess coating so each wing has only a thin layer.

A light coating creates a crispier finish than a thick breading.

Preheat your air fryer to 400°F (200°C) for about 5 to 8 minutes.

A fully heated air fryer helps the wings crisp immediately.

Line the basket with perforated parchment paper if desired.

Place the wings in a single layer with space between each one.

Avoid overcrowding the basket. Cook in batches if necessary.

Cook for 8 minutes.

Flip every wing using tongs.

Continue cooking for another 8 minutes.

Flip once more and cook for an additional 2 to 4 minutes until the skin is crispy, golden brown, and the internal temperature reaches 165°F.

Transfer the wings onto a wire rack for a few minutes.

Season lightly with salt and freshly cracked black pepper.

Garnish with chopped scallions and serve immediately with your favorite dipping sauces.