Prep the oven and pan: Heat oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup. Set a wire rack over it and lightly grease the rack so the wings don’t stick.

Dry the wings well: Pat the wings very dry with paper towels. The drier they are, the crispier they’ll get.

Season with a dry coat: In a large bowl, toss wings with baking powder, 1 teaspoon kosher salt, black pepper, and garlic powder until evenly coated. The baking powder should disappear into the skin—no clumps.

Arrange for airflow: Place wings skin side up on the rack with a little space between each. Air circulation helps them crisp instead of steam.

Bake until nearly done: Bake for 35 minutes, rotating the pan once halfway through for even cooking.

Crank the heat to finish: Increase oven temp to 450°F (230°C) and bake another 10–15 minutes, until the wings are deep golden and the skin is crisp. Internal temp should reach at least 165°F (74°C).

Make the garlic butter: While wings finish, melt butter in a small pan over low heat. Add minced garlic and cook gently for 30–60 seconds until fragrant but not browned. Remove from heat and stir in lemon zest, 1 teaspoon lemon juice, red pepper flakes (if using), and olive oil. Season with a small pinch of salt to taste.

Toss with Parmesan: Transfer hot wings to a large clean bowl. Pour the warm garlic butter over, sprinkle in the grated Parmesan, and toss to coat. Add parsley and another squeeze of lemon if desired.

Finish and serve: Taste and adjust salt. Shower with extra Parmesan. Serve immediately while crisp and hot.