Pat the chicken wings completely dry with paper towels on all surfaces — moisture is the enemy of crispy skin.

Mix the dry rub in a small bowl: salt, pepper, smoked paprika, garlic powder, onion powder, baking powder, and cayenne.

Place wings in a large bowl and sprinkle the dry rub evenly over them. Toss until every wing is lightly coated with a powdered appearance.

Optional: let the coated wings sit for 10–15 minutes uncovered. This allows the salt to pull moisture to the surface and helps the rub adhere better.

Preheat the air fryer to 390–400°F (200–205°C) for 3–5 minutes — a hot basket triggers immediate browning.

Lightly oil the basket or use a perforated parchment liner to prevent sticking.

Arrange wings in a single layer without overlapping — each wing needs direct exposure to circulating heat.

Air fry at 390–400°F for 22–26 minutes, flipping halfway through to ensure even browning on all sides.

Check at the 20-minute mark — wings should be deeply golden. If not, add 3–6 more minutes.

For maximum crispiness, finish at 425°F for 2–3 minutes if your air fryer allows it. Watch closely during this high-heat finish.

While wings are cooking, melt butter in a small skillet over low heat. Add minced garlic and cook for 30–45 seconds until fragrant — do not brown.

Remove from heat, stir in chopped parsley and a pinch of salt.

Toss the hot, crispy wings in the garlic butter using a light hand — coat, do not soak.

Finish with a squeeze of fresh lemon juice and serve immediately with lemon wedges.