I don't use oil on the chicken. The method that I like is to completely dry the outside of the chicken, then I toss them in my dry seasonings. What I do is add a 1:3 ratio of baking powder with the dry seasonings, since /u/breddy is correct that baking powder can leave the chicken tasting differently. I haven't tried going down to a 1:4 ratio in case it still yields great results, but that's because I stopped having a direct taste or aftertaste of the baking powder at this ratio.

The first recipe I saw this technique on was this one. It explains the concept decently. I feel their 1:1 ratio with the salt is excessive, but definitely feel free to try out whatever might work for you.

I always use baking powder when air frying my wings. Regardless that OP got a nice and crispy skin on theirs, baking powder brings it to a whole new level. I've done it all kinds of ways and it just doesn't compare, so it's now my standard approach.