Gather your ingredients.

Add the chicken wings and drumettes to a large mixing bowl. Add the mustard, one tablespoon of ranch seasoning, salt, and black pepper.

Thoroughly mix the chicken and ingredients until the chicken is coated. 

Combine flour, cornstarch, two tablespoons of ranch seasoning, paprika, chili powder, and mustard powder in a shallow bowl and mix well. Dredge the chicken in the flour to coat each piece.

Place the coated chicken onto a parchment lined baking sheet and let rest for 30 minutes. This will allow the flour time to soak into the chicken which prevents the dreaded dry/powdery look on the breading. This happens when you have a lack of oil when air frying and is a common issue with air fryers.

Spray the air fryer basket with nonstick cooking spray. Preheat the air fryer to 400 degrees then add the chicken to the basket in a single layer (multiple batches may be necessary).

Cook the chicken for 10 minutes, then flip each piece. Spray lightly again with the nonstick cooking spray and cook another 10 minutes. The chicken will need to reach a temperature of 165 degrees with a meat thermometer.