Prep the filling: In a bowl, mix softened cream cheese, chopped crab, scallions, garlic, soy sauce, Worcestershire (if using), sugar (if using), and a pinch of salt and pepper. Taste and adjust seasoning. The mixture should be creamy but not runny.

Set up your station: Lay out wonton wrappers, a small bowl of water, a teaspoon, and a tray lined with parchment. Keep wrappers covered with a slightly damp towel so they don’t dry out.

Fill each wonton: Place about 1 to 1.5 teaspoons of filling in the center of a wrapper. Don’t overfill—too much filling can burst during cooking.

Seal the wontons: Wet the edges with water using your finger. Fold into a triangle, pressing out air pockets, and firmly seal. For the classic “rangoons” shape, bring the two side points together and pinch with a dab of water. Ensure tight seals.

Preheat the air fryer: Heat to 350°F (175°C) for 3 minutes. This helps the bottoms crisp right away.

Lightly oil: Spray the air fryer basket and the tops of the wontons with oil. Don’t drench them—a light mist is enough for even browning.

Air fry: Arrange wontons in a single layer with space in between. Cook at 350°F (175°C) for 6–8 minutes, flipping halfway, until golden and crisp. Timing varies by air fryer; check at 5 minutes to avoid over-browning.

Batch and serve: Repeat with remaining wontons. Serve hot with sweet chili or soy-vinegar dipping sauce.