Prep the wings. Pat the wings very dry with paper towels. The drier they are, the crispier they get. Trim any loose skin or excess fat.

Toss with oil. In a large bowl, drizzle the wings with oil and toss to coat lightly. You want a thin sheen, not a slick.

Mix your dry coat. In a small bowl, combine baking powder, cornstarch, salt, black pepper, and garlic powder. Sprinkle over the wings and toss until every piece looks evenly dusted.

Preheat the air fryer. Set it to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps jumpstart crisping.

Arrange and cook. Place wings in a single layer in the basket, leaving a little space between each piece. Air fry for 18–22 minutes, flipping halfway. For extra crunch, go 2–4 minutes longer at the end.

Make the sauce. While the wings cook, melt butter in a small pan over low heat. Add minced garlic and cook 30–60 seconds until fragrant, not browned. Stir in parmesan, a pinch of red pepper flakes, lemon zest, and lemon juice. Keep warm.

Toss to coat. Transfer hot wings to a clean bowl. Pour over the warm garlic parmesan mixture and toss until glossy and evenly coated.

Finish and serve. Shower with extra parmesan and chopped parsley. Taste and adjust salt or lemon. Serve immediately with ranch or blue cheese and celery, if you like.