Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.
In a large bowl, whisk together flour and seasonings. Add chicken and coat with the flour mixture. (You could also shake to coat in a large ziploc bag).
Prepare a large cookie sheet by covering with foil and spraying with cooking spray. *For even better results, use a wire baking rack on top of the baking sheet.
Arrange chicken on the cookie sheet or rack, at least an inch apart.
Bake for 30-35 minutes, turning once after about 20 minutes. (If using the baking rack, flipping is not required). *If using only drumettes, they may take a little longer to cooker since they are bigger than traditional wings.
While the chicken is has about 8-10 minutes left, begin to make the sauce. In a medium saucepan, heat the butter and olive oil over medium heat. Once butter is melted add the minced garlic. Cook for about 3 minutes, then remove from heat. Stir in salt and chopped parsley.
Transfer the chicken to a large bowl. Pour the sauce over the chicken and toss to coat. Sprinkle with grated parmesan and serve immediately.