Pat the wings thoroughly dry. Toss with 1 teaspoon salt, pepper, and garlic powder. Cover and refrigerate for 30 minutes.

Meanwhile, heat oil in a skillet over medium heat. Carefully add the basil leaves and fry until crisp, about 30-60 seconds. Transfer to a paper towel to drain.

Combine cornstarch, baking powder, and remaining ½ teaspoon salt in a bowl. Coat the wings evenly with the mixture, shaking off any excess. Let sit for about 10 minutes.

Mash salted eggs as finely as possible. Melt butter in a skillet over medium-low heat. Saute garlic for 30 seconds, or until fragrant. Stir in the mashed eggs and cook for 1–2 minutes. Add the cream and simmer gently for 2–3 minutes.

Lightly grease air fryer basket with oil. Arrange the wings in a single layer, leaving space between them. Lightly spray the wings with oil. Air-fry at 370°F for 20 minutes, flipping halfway through. Cook in batches if needed.

Flip the wings again, increase the temperature to 410°F, and cook for another 5 minutes, until crisp and cooked to an internal temperature of at least 165°F.

Toss the wings in the salted egg sauce until evenly coated. Garnish with the fried basil. Serve and enjoy!