Rinse and pat dry your wings with a paper towel. Drizzle the wings with avocado oil, then season with Essential Salt, Garlic & Shallot Blend, and pepper to taste. Set aside.
Cut the Fresno Chilies in half and remove the seeds. Place the Fresno Chilies into a large pot and cover with water. Add salt, rosemary, garlic, and the bay leaf and boil until tender.
Strain the chilies, but reserve the brine. Remove any large sprigs of rosemary and the bay leaf. Transfer the chilies into a blender, add the brine, white vinegar, and blend until the chilies turn into liquid.
Pour the liquid into a mesh strainer and use a spoon to extract the liquid.
Place the wings into an air fryer and allow them to cook for 10 minutes on each side at 400 degrees.
Melt the butter in a saucepan over low heat. Add the Fresno Chili Hot Sauce, and honey, then whisk to combine to make the sauce.
Transfer the wings into a large bowl, drizzle the sauce over the wings, and toss. Make sure each wing is coated with the sauce.
Top with minced green onions and serve with Crème Fraîche Ranch.
