Preheat the oven to 425°F, line a rimmed baking sheet with foil, and set a wire rack inside it.

Pat the chicken wings completely dry with paper towels.

Toss the wings with the baking powder, kosher salt, and black pepper in a large bowl until evenly coated.

Arrange the wings skin side up on the rack in a single layer with space between each piece.

Bake for 40 to 45 minutes, flipping once at the 20 minute mark, until deep golden and a thermometer reads 165°F in the thickest piece.

While the wings bake, melt the butter in a small saucepan over medium heat, add the garlic, and cook 30 seconds until fragrant but not browned; remove from the heat.

Stir the parmesan, parsley, and red pepper flakes into the warm butter until just combined.

Transfer the hot wings straight to a large bowl, pour over the garlic butter mixture, and toss until evenly coated.

Pile onto a platter, sprinkle with extra parmesan, and serve immediately while the cheese still looks melted.