Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a large bowl, toss the chicken wings with 1 tablespoon olive oil, garlic powder, smoked paprika, 1/2 teaspoon salt, black pepper, and cayenne pepper until evenly coated.
Place the seasoned chicken wings in the air fryer basket in a single layer. Cook for 12 minutes.
While the wings cook, in another bowl, toss baby carrots and broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
After 12 minutes, shake the air fryer basket or flip the wings, then add the vegetables around the wings if your air fryer basket allows, or cook the vegetables separately in the air fryer.
Continue cooking for another 13 minutes or until the chicken wings are crispy and cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender.
Remove the wings and vegetables from the air fryer. Let the wings rest for 3 minutes.
Serve the chicken wings with the roasted vegetables on the side and a small bowl of ranch dressing for dipping.