In a large bowl or ziplock bag, combine the buttermilk, eggs, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and paprika together. Add the chicken and let it marinate in the fridge for 1 hour (or up to 24 hours).

Brush the inside of the air fryer basket with olive or vegetable oil and set aside.

Once ready to cook chicken, mix the flour, cornstarch, remaining 1 teaspoon salt and 1 teaspoon pepper together in a shallow bowl and set aside.

Remove the chicken from the buttermilk marinade and drain any excess milk off chicken. Then dredge the chicken in the flour, coating it completely. Set coated chicken on a plate then repeat the process with the remaining chicken legs.

Let chicken legs sit for 5 minutes to soak up the flour, then re-dip them once again in the flour, to coat them completely.
Place chicken legs in the air fryer basket in an even layer and generously brush the tops with more oil (you can also mist them with oil if you have it in a sprayer).

Cook chicken legs at 375°F for 20-25 minutes, or until they are golden and crispy. Flip chicken legs halfway through cooking.

While chicken cooks, melt the butter in a medium saucepan. Add the honey and cayenne pepper and stir to combine. Bring the sauce to a simmer and then add the remaining garlic and onion powder. Let the sauce simmer for 2-3 more minutes, then remove it from the heat and let it cool for five minutes.

Once chicken legs are cooked through, generously brush the sauce onto the chicken legs when they come out of air fryer and cook for 3 minutes more. Serve immediately with extra sauce on the side!