Instructions

• Preheat the oven to 425°F (220°C). Line a half-sheet baking pan with parchment paper and set aside.
• Pat the chicken wings very dry with paper towels (this helps them crisp).
• In a large bowl, combine 2 teaspoons aluminum-free baking powder, 2 teaspoons kosher salt, 1 teaspoon onion powder, ½ teaspoon ground black pepper, ½ teaspoon smoked paprika, and ¼ teaspoon red pepper flakes (optional). Add the wings and toss until they are evenly coated.
• Arrange the seasoned wings in a single layer on the prepared sheet pan, leaving space between each wing.
• Bake for 30 minutes. Flip each wing, then bake for an additional 10 minutes (about 40 minutes total), until the skin is golden and crisp and an instant-read thermometer reads 165°F (74°C) in the thickest part.
• While the wings finish baking, make the garlic butter: melt ½ stick (57 g) unsalted butter in a small saucepan over low heat. Add 2 tablespoons minced garlic and cook briefly (about 30–60 seconds) until fragrant—do not let the garlic brown. Remove from heat and stir in 2 tablespoons chopped fresh parsley.
• When the wings are done, transfer them to a large mixing bowl, pour the garlic butter over the wings, and toss until evenly coated.
• Serve immediately.