Prepare the Air Fryer: Coat the basket of a 3-quart or larger air fryer with nonstick spray.

Trim the Wings: Trim off the wing tips by feeling for the joint's soft spot. If needed, place the blade in position and carefully but firmly hit the top of your knife to apply extra pressure. Discard the tips. Next, split the drumette side of each wing from the flat side at the joint: slice down through the skin, feeling for the “soft spot,” and wiggle your knife as needed.

Season the Wings: Pat the wings very dry and sprinkle them all over with salt.

Cook the Wings: Place the wings in the air fryer basket in a single layer, ensuring they do not touch (if needed, stand up the drumettes along the side). Set the air fryer to 360°F. Cook the wings for 12 minutes, then remove the basket and, using tongs, flip the wings over. Return to the air fryer at 360°F for an additional 12 minutes.

Crisp the Wings: Slide out the basket, flip the wings once more, then return them to the air fryer. Increase the air fryer temperature to 390°F. Cook the wings for 6 minutes, flipping once more halfway through. The skin should look nice and crisp. If your wings are on the larger side, they may need a few more minutes.

Prepare the Sauce: While the wings finish up, melt the butter in a large microwave-safe bowl or a saucepan on the stove. Stir in the hot sauce, garlic, and vinegar until smooth.

Coat the Wings: Transfer the wings to the bowl with the hot sauce mixture. Toss to thoroughly coat the wings. Transfer the wings to a serving plate. Sprinkle with chives as desired. Enjoy warm with blue cheese sauce and celery.