Combine the first six ingredients in a large bowl. Prepare the chicken wings by cutting off the wing tips and discarding (or freezing for chicken stock). Divide the drumettes from the wingettes by cutting through the joint. Place the chicken wing pieces in the bowl with the spice mix and toss well to coat.

Pre-heat the air fryer to 400ºF.

Spray the wings lightly with the vegetable oil and air-fry the wings in two batches for 10 minutes per batch, shaking the basket halfway through the cooking process.

While the wings are air-frying, make the chipotle BBQ sauce. Combine the chipotle peppers, adobo sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce and water in a small saucepan. Bring the mixture to a boil, lower the heat and simmer for 10 minutes.

To make the cool ranch dip, combine the sugar and apple cider vinegar in a bowl, whisking until the sugar has dissolved. Add the buttermilk, sour cream, mayonnaise, chopped fresh parsley, dill and chives and stir until combined. Season the dip to taste with salt and freshly ground black pepper. Chill until you are ready to serve.

When both batches of wings have finished air-frying, toss the wings with the Chipotle BBQ sauce. Return all the wings to the air fryer and air-fry at 400ºF for 5 minutes. Serve the wings with the cool ranch dip on the side.