Preheat the oven to 400 degrees and line a rimmed baking sheet with aluminum foil. If you have one fit it with a wire rack inside. If you don’t have a wire rack roll up 3 or 4 pieces of foil the length of the pan to elevate the chicken wings. Spray with non-stick cooking spray.

Place the salt, garlic powder, and black pepper in a small bowl and stir to combine

Take out your chicken wings & defrost if necessary

Pat the wings dry with paper towels. This is very important! If they are damp they wont get as crispy.

Place the wings in a dry bowl and sprinkle with the salt mixture. Toss in the bowl until well combined.

Place the wings on the rack in a single layer

Roast the wings in the oven until fully cooked through and the skin is crispy, about 45 to 50 minutes.

While the wings cook, prepare the garlic sauce.

Finely chop the fresh parsley leaves (about 2 tablespoons) and mince the 3 garlic cloves. If you have one, you can also use a microplane to finely grate the garlic for a more intense flavor.

Combine the 1/4 cup of parmesan cheese and the herbs and set aside

A few minutes before the wings are done, melt the 4 tablespoons of butter. Let it cool slightly and then stir in the garlic and parmesan mixture.

Once the wings are done remove from the oven and place in a large bowl while still hot. Drizzle the parmesan mixture over the wings and toss until well-coated.

Transfer the wings to a large plate or platter and top with more Parmesan, if desired.