Line a large baking sheet with foil. Set a baking rack on top of the baking sheet and spray with cooking spray.
Pat chicken dry with paper towels. Add to a bowl and toss with baking powder, garlic powder, onion powder, salt and pepper.
Arrange on the prepared baking sheet and pop in the fridge for at least 30 minutes or up to 4 hours.
Preheat oven to 450℉.
Roast in the oven for about 35 minutes or until chicken is cooked through and skin is crispy. The internal temperature should ba 160-165℉.
Meanwhile, make the sauce. Melt butter in a small saucepan. Add the garlic and saute over medium-low heat for 3-5 minutes. Remove from heat and stir in minced parsley. Set aside.
Transfer the chicken to a large clean bowl (do not use the same bowl that held the raw chicken, or wash in between uses). Pour the sauce over the chicken and toss to coat. Sprinkle with grated parmesan and toss again. Serve immediately.
Always pat dry your chicken wings before seasoning to ensure they get crispy.
Refrigerate the wings on the baking rack for at least 30 minutes to help dry the skin, resulting in a crispy texture.