• Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper.
• In a large bowl, toss the chicken wings with olive oil, baking powder, garlic powder, smoked paprika, Kosher salt and black pepper.
• Arrange the chicken wings on a large sheet pan, spacing them about 2 inches apart (use 2 sheet pans if needed). Bake for 35 minutes, flipping halfway through.
• Meanwhile, make the garlic parmesan sauce: In a bowl, mix the sauce ingredients until evenly combined. Set aside.
• Remove the baked chicken wings from the oven and transfer them to a large bowl. Toss with the prepared garlic parmesan sauce until evenly coated. Return the coated chicken to the sheet pan, and finish baking in the oven for another 5 minutes until the sauce is incorporated and the chicken is fully cooked through.
• Serve with grated parmesan cheese and parsley on top. Enjoy!

Notes:

• Baking powder: Check the product ingredient label and make sure it doesn’t contain “sodium aluminum sulfate” as one of the ingredients.
• How to reheat leftovers: In the oven at 375 degrees F until warm, about 15 minutes. Or in the air fryer at 375 degrees F for 8 to 10 minutes or until warm throughout.
• Prep ahead: You can season the chicken with all the spices, including the baking powder. Arrange the seasoned chicken wings on a tray in one single layer and refrigerate, uncovered overnight. In fact, this will make them even crispier because it will help the skin dry out even more. Bake as directed, adding a few extra minutes to the baking time as needed.

Substitutions and Variations:

• Baking powder: Cornstarch will work in a pinch, but not as great in my experience.
• Feel free to use additional seasonings of your choice for the chicken rub.