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Preheat the oven to 400F (200C).
Take a whole head of garlic, cut off the top so that the garlic is exposed. Add a touch of oil and a pinch of salt and pepper. Wrap it in foil (or parchment paper) and bake at 400F (200C) for 35 to 40 minutes or until the garlic is caramelized and soft.
Let it cool, squeeze it out of its shell into a bowl and give it a mash or a stir. Set it aside.
Now add the chicken wings to a big bowl and season with salt, pepper, and add the oil.
With clean hands, massage it really well and add the chicken wings to the air-fryer basket making sure you don’t overlap them.
Air-fry at 380F (190C) for 25 minutes tossing them halfway through.
Five minutes before the wings are done, add the butter to a saucepan on low heat and let it melt. Stir in the grated Parmesan and squeeze in the roasted garlic.
Add in the sour cream and stir. Once the sauce is creamy and smooth, take it off the heat. Pour on top of the hot wings, garnish with parsley and enjoy!