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 the skin is deep golden and a thermometer reads 165°F.

While the wings bake, warm the honey, mustard, and apple cider vinegar in a small saucepan over low heat for 2 minutes, then remove from the heat and whisk in the mayonnaise until smooth (off the heat keeps it from splitting).

Let the baked wings rest for 2 minutes.

Transfer the wings to a large bowl, pour over the sauce, and toss until coated.

Pile onto a platter, scatter with chopped parsley, and serve right away.