Preheat the oven to 425°F (220°C). Place a wire rack over a rimmed baking sheet and lightly grease the rack if needed.

Pat the chicken wings thoroughly dry with paper towels. Separate whole wings at the joints if desired.

Combine the baking powder, salt, black pepper, paprika, and garlic powder in a small bowl.

Toss the wings with the seasoning mixture until lightly and evenly coated.

Arrange the wings in a single layer on the wire rack, leaving space between each piece.

Bake for 45–55 minutes, turning halfway through, until the skin is golden and crisp and the chicken reaches an internal temperature of at least 165°F (74°C).

Meanwhile, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 30–60 seconds, stirring until fragrant.

Remove the sauce from the heat and mix in the parsley, optional lemon juice, and black pepper.

Transfer the baked wings to a large bowl. Pour the garlic butter sauce over them and toss gently until coated.

Garnish with extra parsley and optional Parmesan cheese. Serve immediately with your favorite dipping sauce.