Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Pat the 2 lb chicken wings dry with paper towels to remove excess moisture. Arrange the wings in a single layer on the prepared baking sheet.
• In a small bowl, combine 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp ground black pepper, and salt to taste. Sprinkle this seasoning mixture evenly over the wings and toss or turn the wings so they are coated.
• Bake the wings for 20–25 minutes on one side.
• Flip the wings and bake an additional 20–25 minutes, until the wings are golden, crispy, and cooked through.
• While the wings bake, make the garlic‑parmesan sauce: melt 5 tbsp unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Remove from heat briefly and stir in 2 tbsp minced garlic, 1/2 cup grated Parmesan cheese, 1/2 tsp red chili flakes, and 2 tbsp chopped fresh parsley until well combined.
• Place the baked wings into the bowl with the garlic‑parmesan sauce and toss until each wing is evenly coated.
• Transfer the coated wings to a serving plate and serve warm.