Pat the chicken wings dry with paper towels.
In a small bowl combine 1 tsp garlic powder and 1/2 tsp salt; if baking, add 1.5 tbsp baking powder and mix well.
Coat the wings evenly with the dry rub so each piece is covered.
For air fryer: preheat to 375°F (190°C) for 5 minutes and spray the basket with cooking spray. Arrange wings skin-side up in a single layer without overlapping.
Air fry wings 25 minutes, flipping at about 15 minutes; then increase temperature to 400°F (200°C), flip again, and cook 8–10 more minutes until the thickest part reaches 165°F (74°C); test multiple wings.
For oven: preheat oven to 425°F (220°C). Line a baking sheet with foil and place an oven-safe wire rack on top; spray the rack with cooking spray.
Place seasoned wings skin-side up on the rack in a single layer and bake 50–60 minutes, flipping and spraying every 20 minutes, until the thickest parts reach 165°F (74°C).
When about 15–30 minutes of cook time remain, heat a small saucepan over medium and add 3 tbsp olive oil and 4 tbsp butter.
Once the butter melts, add the minced garlic and sauté up to 3 minutes until translucent, then reduce heat to low.
Stir in half of the grated parmesan (about 2 tbsp), 1 tsp Italian seasoning, 1/8 tsp red pepper flakes, 1/4 tsp salt, and 1/8 tsp black pepper. Cook, stirring, about 2 minutes until the cheese melts into the sauce, then transfer to a large bowl.
Add the cooked wings to the bowl with the garlic-parmesan sauce and toss to coat evenly.
Plate the wings, drizzle any remaining sauce on top, sprinkle with the remaining grated parmesan and chopped parsley, and serve with warmed alfredo sauce, carrot sticks, and celery sticks.
