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Pat the wings dry with a paper towel to remove excess moisture from the skin. This helps with crisping the skin.
Toss wings in a bowl with a light drizzle of olive oil. A very light coating is all that is needed. Too much oil will result in pooling and smoking in the air fryer. Season all over with salt and pepper.
Add garlic powder and parmesan cheese and toss until evenly coated. Add more garlic powder as needed.
Transfer wings to a 4-5 quart air fryer arranging them as evenly as possible in the basket with minimal overlap. Some overlap is OK, especially if you rotate them every 5-6 minutes.
Air fry at 375°F for 22-26 minutes, or until wings are crispy and fully cooked through (at least 165°F internal temp for chicken). Toss the wings 2-3 times throughout the cooking process to ensure even cooking.
Plate the wings and sprinkle a dusting of parmesan and optional fresh parsley. Serve immediately with optional carrots, celery, and ranch dressing.