Preheat your oven to 425°F (220°C) and prepare a half sheet size baking sheet with parchment paper. This will help the wings crisp up and make cleanup a breeze.
Take your chicken wings and dry them thoroughly with paper towels. This step is essential for getting crispy wings, as moisture can hinder the cooking process.
In a large bowl, combine the dried chicken wings with baking powder, kosher salt, onion powder, black pepper, smoked paprika, and if you like it spicy, add red pepper flakes. Toss everything together until the wings are evenly coated with the dry mixture.
Arrange the seasoned wings on the prepared baking sheet, ensuring there’s some space between each wing. This allows hot air to circulate, ensuring even cooking and crispiness.
Bake the wings in the preheated oven for 30 minutes. You want them to start turning golden brown and cooked through.
After 30 minutes, carefully flip each wing and continue baking for another 10 minutes. This will help them get perfectly crispy on both sides.
While the wings are baking, prepare the garlic butter sauce. In a small saucepan, melt butter over low heat. Once melted, stir in minced garlic and cook until fragrant, about 1 to 2 minutes.
Remove the melted butter from the heat and stir in chopped parsley. This sauce will coat the wings beautifully and add a burst of flavor.
Once the wings are done baking, move them to a large mixing bowl. Pour the garlic butter sauce over the hot wings and toss them until they are fully coated.
For an extra crispy finish, you can pat the wings dry again with paper towels. Then, toss them with an additional tablespoon of baking powder and the remaining seasonings. If you want to air fry them, set the air fryer to 400°F (200°C) and cook for 20 minutes, making sure to shake or flip them once or twice.
Once they are cooked through and crispy, remove them from the air fryer and toss them again in the garlic butter sauce before serving.
