Follow these detailed steps to achieve perfectly crispy, juicy, and flavorful garlic parmesan wings. We’ll cover both the oven-baked method, which is classic and reliable, and the air fryer method for those looking for an even faster result. The key to success is in drying the wings thoroughly and using the baking powder trick.

Step 1: Prepare the Chicken Wings

The foundation of a great wing is proper preparation. This step is crucial for achieving that coveted crispy skin.

• Thaw and Dry: If your wings are frozen, ensure they are completely thawed in the refrigerator overnight. Once thawed (or if using fresh), remove them from the packaging and place them on a large baking sheet lined with paper towels. Use additional paper towels to pat each wing completely dry. Moisture is the enemy of crispy skin, so be meticulous with this step. The drier the skin, the better it will crisp up in the heat.
• Create the Dry Rub: In a large bowl, combine the baking powder, salt, black pepper, and garlic powder. Whisk them together thoroughly to ensure the baking powder is evenly distributed. This will prevent any single wing from having a metallic taste.
• Coat the Wings: Add the dry wings to the bowl with the seasoning mixture. Drizzle with the olive oil. Use your hands or a pair of tongs to toss the wings until every single one is evenly and lightly coated. Don’t worry if the coating looks sparse; a thin, even layer is all you need.

Step 2: Cook the Wings (Choose Your Method)

Oven Method (For Maximum Crispiness):

1. Preheat Oven: Position an oven rack in the upper-middle position and preheat your oven to 425°F (220°C).
2. Arrange the Wings: Place a wire rack inside a large, foil-lined baking sheet. The foil will catch any drips, making cleanup a breeze. Arrange the coated wings on the wire rack in a single layer, ensuring there is space between each wing. This spacing is critical; it allows hot air to circulate around the entire wing, rendering the fat and crisping the skin on all sides. If you overcrowd the pan, the wings will steam instead of roast. Use two baking sheets if necessary.
3. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes.
4. Flip and Continue Baking: After 20-25 minutes, remove the wings from the oven. Using tongs, flip each wing over. Return them to the oven and bake for another 20-25 minutes, or until the skin is deeply golden brown, crispy, and the internal temperature reaches at least 165°F (74°C) when checked with a meat thermometer.

Air Fryer Method (For a Faster Alternative):

1. Preheat Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes.
2. Arrange Wings: Place the coated wings in the air fryer basket in a single layer. Do not overcrowd the basket. You will likely need to cook the wings in two or three batches depending on the size of your air fryer.
3. Air Fry: Cook for 10 minutes.
4. Shake and Flip: After 10 minutes, pull out the basket and give it a good shake to toss the wings. Use tongs to flip any that are stuck.
5. Finish Cooking: Cook for another 8-12 minutes, or until the wings are golden brown, crispy, and cooked through.

Step 3: Make the Garlic Parmesan Sauce and Finish

This sauce comes together in the time it takes for the wings to finish cooking.

1. Melt Butter and Sauté Garlic: While the wings are in their final 5-10 minutes of cooking, melt the unsalted butter in a small saucepan over medium-low heat. Add the minced garlic and optional red pepper flakes. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant. Be very careful not to let the garlic brown or burn, as it will become bitter. You just want to soften it and infuse its flavor into the butter.
2. Combine Ingredients: Remove the saucepan from the heat. Pour the garlic butter into a very large mixing bowl (large enough to toss all the wings comfortably). Add the freshly grated Parmesan cheese and the chopped fresh parsley. Stir until the cheese is partially melted and the sauce is well combined.
3. Toss the Wings: As soon as the wings are done cooking and are piping hot, transfer them directly from the oven or air fryer into the bowl with the garlic parmesan sauce. The heat from the wings will finish melting the cheese and help the sauce adhere perfectly.
4. Serve Immediately: Use tongs to toss the wings vigorously until they are all generously coated in the glossy, cheesy sauce. Transfer them to a serving platter and serve immediately for the best texture and flavor.