Pat the chicken wings very dry with paper towels. Place them in a large mixing bowl, add the neutral oil, and toss until lightly coated.

In a small bowl, combine the baking powder, AB’s All-Purpose Seasoning, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and cayenne, if using. Sprinkle the mixture evenly over the wings and toss until every piece is coated.

Choose either the oven or air-fryer cooking method below.

For the oven method, preheat the oven to 425°F. Line a large rimmed sheet pan with foil, set a wire rack over the pan, and lightly coat the rack with cooking spray.

Arrange the wings in a single layer with a little space between them. Bake for 20 minutes, flip, and bake for another 20–25 minutes, or until browned, crisp, and at least 165°F in the thickest part without touching the bone. For extra color, broil for the final 2–3 minutes while watching closely.

For the air-fryer method, preheat the air fryer to 390°F. Arrange the wings in a single layer and work in batches as needed. Cook for 20–24 minutes, turning or shaking the basket halfway through. Raise the temperature to 400°F for the final 3–5 minutes for additional crispness. Confirm the thickest pieces have reached at least 165°F.

While the wings cook, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 30–45 seconds, just until fragrant. Do not allow the garlic to brown.

Stir in the Cajun seasoning, AB’s All-Purpose Seasoning, hot sauce, lemon juice, honey, and Worcestershire sauce. Let the sauce simmer gently for about 1 minute. Remove it from the heat and stir in the parsley.

Transfer the hot wings to a clean large bowl. Pour about three-fourths of the Cajun butter over them and toss thoroughly. Add more only as needed to create a thin glaze without soaking the skin.

Garnish with additional chopped parsley, if desired, and finish with a light squeeze of fresh lemon. Serve immediately with the reserved Cajun butter on the side.