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In a large bowl, whisk together egg, olive oil, and all the spices. Add the chicken wings and toss until evenly coated. Let marinate for 15–30 minutes (optional, but adds more flavor).
In a separate bowl, mix flour, cornstarch, and the same spices. Dredge each marinated wing in the flour mixture, coating well. Shake off any excess flour.
Heat oil to about 175–180 °C (medium-high). Fry the wings for 6–8 minutes until golden brown and crispy. Place on paper towels to drain excess oil.
In a pan, melt butter over low heat. Add minced garlic and cook gently for 30 seconds until fragrant. Stir in Parmesan, parsley, and a pinch of salt.
Toss the hot wings in the garlic-parmesan butter until fully coated. Sprinkle extra Parmesan on top before serving.