Using paper towels, thoroughly pat dry the chicken wings.
Place chicken wings in a bowl and add lemon zest, salt, paprika, garlic powder, baking powder, thyme, cayenne, and black pepper; toss to coat evenly.
Coat the inside of the air fryer with cooking spray.
Set Air Fryer to 400˚F.
Arrange chicken wings in the Air Fryer basket in one single layer with spaces in between. Don’t try to fit all the chicken wings at once; you have to cook them in batches.
Spray wings with cooking oil and cook for 8 minutes.
Flip over the chicken wings; spray with cooking oil and continue to cook for 8 more minutes, or until chicken wings are golden brown and cooked through. Larger chicken wings will need more time to cook through. Use an instant read thermometer for accuracy; chicken wings are done when internal temperature registers at 165˚F. DO NOT measure the temperature near a bone.
In the meantime, prepare the Sauce:
Place sriracha sauce, butter, and garlic salt in a small saucepan; set the saucepan over medium-low heat and bring to a simmer, whisking continuously until the butter melts.
Remove from heat; taste for salt and adjust accordingly.
Garnish chicken wings with parsley and serve with lemon wedges and prepared Hot Sauce.