Preheat your oven to 400°F (200°C). Line a large baking sheet with foil and place a wire rack on top.

Pat the wing pieces completely dry with paper towels. This step is crucial – any moisture left on the skin will create steam and prevent that nice crispy exterior we’re after.

In a large bowl, toss the wings with the garlic powder, 1/4 teaspoon of the salt, and black pepper until evenly coated.

Arrange the wings on the wire rack, leaving a little space between each piece. They’ll cook more evenly this way, and the skin will get crispier.

Bake for 45-50 minutes, flipping halfway through. You’ll know they’re done when the skin is golden brown and crispy, and when you cut into the thickest part of a wing, the juices run clear.

While the wings are in their final 10 minutes of cooking, prepare the sauce. In a microwave-safe bowl, melt the butter. Add the minced garlic and microwave for another 30 seconds – this takes the raw edge off the garlic without burning it.

Stir in the remaining 1/4 teaspoon salt, Italian seasoning, and half of the Parmesan cheese. The cheese will start melting into the warm butter, creating a smooth sauce.

When the wings are done, transfer them to a large bowl while they’re still hot. Pour the garlic butter mixture over them and toss well to coat. The hot wings will help melt the cheese and marry all the flavors together.

Sprinkle with the remaining Parmesan, chopped parsley, and red pepper flakes if using. Give everything one final toss.

Serve immediately while the wings are hot and the garlic butter is still clinging beautifully to each piece.