Add the apricot preserves, Dijon mustard, and chili powder in a large saucepan, and whisk well. Over low-medium heat, bring the sauce to a small simmer, whisking continuously, and remove when the sauce has thickened, about 5-7 minutes. Remove from the stove, and set aside.
Add about a tablespoon of oil, kosher salt, and black pepper; add your chicken wings to a large mixing bowl, and toss to coat the wings. Preheat the air fryer basket to 400 degrees F; preheat for 3-5 minutes using the air fryer setting.
Set the coated and seasoned chicken wings into the air fryer basket, set the temperature to degrees F, and cook for 20-25 minutes. Remove when the chicken wings reach an internal temperature of 165 degrees F using a meat thermometer.
Add the chicken into the sauce, or brush the sauce over the chicken wings with a pastry brush, place the chicken wings back into the air fyre basket, and cook for another 2-3 minutes.
Once the wings are cooked, remove them from the air fryer and transfer them to a serving platter. Optionally, garnish with sesame seeds and chopped green onions for added visual appeal.