1-First Step: Set up and preheat Position a rack in the middle of the oven and preheat to 400ºF. Line a rimmed baking sheet with aluminum foil and place a wire rack inside. The rack allows hot air to circulate around the wings, which helps the skin crisp evenly.

2-Second Step: Make the dry seasoning In a small bowl, combine 1 1/2 teaspoons kosher salt, 1 teaspoon garlic powder, and 1/2 teaspoon freshly ground black pepper. This simple blend seasons each wing while the garlic powder adds a roasted garlic backbone.

3-Third Step: Prep the wings Cut the chicken wings at the joints to separate the tips (discard the tips or save them for stock) from the flats and drumettes. Pat the wings very dry with paper towels. Moisture on the skin is the enemy of crispness, so take your time and blot thoroughly.

4-Fourth Step: Season and arrange Arrange the flats and drumettes in a single layer on the wire rack. Sprinkle the seasoning mix evenly over the wings so every piece gets a light coating. If you want extra crispiness, toss with 1 teaspoon baking powder in addition to the seasoning, then refrigerate uncovered on the rack overnight or at least for a few hours. Use aluminum-free baking powder if possible.

5-Fifth Step: Bake until crispy Bake the wings at 400ºF for 45 to 50 minutes, or until the wings are cooked through and the skin is deeply golden and crisp. Check one drumette to confirm the internal temperature reads 165ºF. If oven hot spots are a problem, rotate the baking sheet halfway through cooking.

6-Sixth Step: Make the Parmesan-butter sauce While the wings bake, combine the sauce so it is ready the moment the wings come out of the oven. In a large bowl, mix 1/4 cup finely grated Parmesan cheese, 2 tablespoons finely chopped fresh parsley leaves, and 3 cloves garlic, minced. Melt 4 tablespoons unsalted butter, let it cool slightly, then stir into the cheese mixture. The residual heat of the wings will melt the cheese fully when tossed.

7-Final Step: Toss, serve, and garnish As soon as the wings come out of the oven, transfer them hot into the bowl with the Parmesan-butter mixture. Toss until each wing is fully coated. Serve immediately with extra grated Parmesan for sprinkling and lemon wedges or celery sticks on the side if you like. Leftovers keep well for quick lunches or dinner add-ons.