In a large bowl, blend together the salt, pepper, garlic powder, and melted butter. Toss the wings in the sauce to get an even coating all over each wing. Toss several times to coat.

Place the chicken wings inside your Air Fryer basket. Try not to overcrowd the wings too much. I usually do about 1lb at a time. In my opinion it's best to do in batches so the air can circulate around the wings as much as possible. Just makes for a better crisp.

Set the air fryer temperature to 400 degrees F.

Set the timer for 12 minutes

Press start and allow chicken wings to cook for 12 minutes. When timer is complete, shake the basket and use tongs to flip chicken wings over.

Turn Air Fryer back on at 400 degrees F and reset timer to 12 minutes. At the 8-10 minute mark, start watching chicken to make sure it doesn't over cook. Air Fryers all "fry" differently. It may take longer, even.

Remove immediately. Be careful, hot!

While chicken wings are frying, boil 1/4 cup of water over medium heat.

Stir in minced garlic and garlic powder. Boil for about 5 minutes or until water has evaporated nearly all the way.

Stir in the heavy cream, Italian herbs, salt, and pepper.

In a small bowl, mix the cornstarch and 1/4 cup of water and stir until dissolved. Add to the cream mixture.

Continue boiling, stirring constantly, until thickened. About 3 minutes.

Remove from heat. It will continue to thicken upon cooling.

Pour over chicken wings or use as a dipping sauce.