Dry and season the wings Pat the wings completely dry — moisture is the enemy of crisp. Toss with salt, pepper, garlic powder, paprika, and baking powder.
Bake or air fry Oven: 425°F for 45–50 minutes, flipping halfway Air fryer: 390°F for 22–26 minutes, shaking halfway You’re looking for deep golden edges and blistered skin.
Make the garlic‑parm butter In a pan, melt butter and olive oil. Add garlic and cook 30–45 seconds until fragrant. Remove from heat and stir in Parmesan, parsley, lemon juice, and red pepper flakes.
Toss while hot Add wings to a bowl and pour the hot sauce over them. Toss until glossy and coated.
Finish with Parmesan snow Use a microplane to grate Parmesan over the top. This melts instantly and gives that signature look.