Separate drumette and flat into separate pieces. Discard the tips of the wing. Pat them dry. Line a baking sheet with a paper towel. Place wings skin side down on the paper towel. Sprinkle with salt. Cover with a top layer of paper towel. Refrigerate for 1-2 hours to help the wings dry out.
Remove wings from the refrigerator and then place in a zip locked bag with the potato starch. Shake to coat them in the starch. Preheat air fryer at 360 degrees for 3 minutes.
Place wings in air fryer in one even layer. You may need to air fry wings in multiple batches if they can't all fit in the air fryer. Spray with olive oil or canola oil spray. Air fry for 12 minutes, flip and then cook for another 12 minutes. Flip wings one last time, increase temp to 390 degrees and cook until crispy for about 6 minutes.
Melt butter in a large microwave-safe bowl. Add lemon juice, honey, and lemon pepper seasoning. Stir together until combined. Toss cooked wings in the toss and then serve immediately.