Remove the chicken wings from the package and dry with a paper towel. Season with a heavy pinch of salt on both sides.
On the side set up your breading station; beat the eggs in one bowl, combine the cornstarch and flour in another, and place the panko in the third. Salt the eggs and panko with a heavy pinch of salt.
Working with a few wings at a time coat them in the egg, flour/cornstarch, followed by more egg, then the panko. Make sure you pack the panko down. Place all finished wings on a sheet pan or a plate on the side.
Preheat the air-fryer at 390℉ for 3 minutes.
Depending on how large the air fryer basket is place 5-7 wings in the basket and spray heavily with a spray oil.
Cook for 7-9 minutes before pausing the air fryer and flipping the wings over. Spray once more and cook until thoroughly cooked and crispy (approx. another 7 minutes).
It is easiest to dip the wings when the sauce is still a little warm. Either place the wings in a large bowl and top with the sauce and mix, or dip each wing individually. Top with chopped cilantro and sesame seeds.