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Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder and 2 teaspoons of kosher salt until evenly coated. At this point, the wings can be cooked immediately or transferred to a wire rack set in a rimmed baking sheet and refrigerated, uncovered, for up to 24 hours.
Preheat air fryer to 400°F (205°C) for 5 minutes. Place wings into the air fryer basket in a single layer, fatty side down, leaving a slight space between each wing, and cooking in batches if necessary to avoid overcrowding. Place basket in air fryer and cook until wings are cooked through, crisp, and golden brown, 20 to 25 minutes, flipping wings halfway through cooking.
Meanwhile, in a large microwave-safe bowl, microwave butter and garlic on HIGH in 30-second intervals, until butter is melted and bubbling, about 1 minute and 30 seconds, stirring after each interval.
Stir in Parmesan cheese, parsley, and remaining 1 ½ teaspoons kosher salt until well combined.
Transfer wings to bowl with prepared sauce and toss until thoroughly coated.
Transfer wings to a platter, and garnish with additional cheese. Serve wings immediately with ranch dressing and lemon wedges, if desired.