Pat the wings thoroughly dry with paper towels. For the best texture, arrange them uncovered on a rack in the refrigerator for at least 30 minutes or overnight.

Heat the oven to 400°F. Toss the wings with baking powder, kosher salt, and black pepper, then arrange them in one layer on a wire rack set over a foil-lined baking sheet.

Bake for 40–45 minutes, turning the wings once, until browned, crisp, and cooked through. The internal temperature must reach at least 165°F; wings are often especially tender at 175–185°F.

While the wings bake, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1–2 minutes, just until fragrant, taking care not to brown it.

Stir the kosher salt, black pepper, finely grated Parmesan, and parsley into the warm butter. Remove the sauce from the heat.

Toss the hot wings with the garlic Parmesan sauce immediately before serving. Finish with a little extra finely grated Parmesan and parsley if desired.