Place the rosemary sprigs on a plate in between 2 pieces of kitchen paper. Place in the microwave for 40 seconds 4 or 5 times, until the rosemary is dry so it can easily break using your fingers and still vibrant green. 

Grind the rosemary using a mortar and pestle until a fine powder forms. Add the salt and mix together with a spoon.  

Cut the chicken wings in half to separate into drumettes and flats. Place into a bowl and sprinkle with the garlic powder, onion powder, paprika, cayenne pepper and 1 tsp of the rosemary salt.  

Add the honey, the lemon zest and the olive oil. Mix thoroughly and place in the air fryer basket making sure not to overcrowd the basket. If the basket is not big enough, cook them in two baches. 

Set the air fryer to 160°C and cook the wings for 20 mins. Flip over and cook for another 20 minutes. 

Remove from the air fryer and serve on a platter.  

Discard the oil that is left on the bottom of the air fryer and keeping the sticky glaze that seats under the oils. Brush the wings with the glaze and squeeze the juice of half a lemon. 

Sprinkle with rosemary salt to your taste and garnish with fresh rosemary.