Pat the split chicken wings thoroughly bone-dry on all sides using heavy-duty paper towels. Surface moisture is the enemy of crispiness; the drier the chicken skin, the crunchier the finished wings will bake.

In a large bowl, whisk together the aluminum-free baking powder, garlic powder, kosher salt, black pepper, and smoked paprika. Add the dried chicken wings and toss vigorously until every wing is evenly coated in a delicate, invisible powdery veil.

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil for effortless cleanup, and set an oven-safe wire cooling rack directly on top. Lightly mist the wire rack with nonstick cooking oil spray.

Arrange the seasoned chicken wings in a single layer on the wire rack with skin-side up, leaving at least 1/2-inch of space between each piece so convective dry heat can circulate freely around every wing.

Bake on the middle oven rack for 40 to 45 minutes, flipping wings halfway through at the 25-minute mark, until the exterior skin is blistered, deeply golden-brown, crackling crisp, and internal temperature reads at least 175°F (80°C).

During the final 5 minutes of baking, melt the unsalted European butter in a small saucepan over medium-low heat. Stir in the finely minced garlic and cook gently for 60 to 90 seconds until fragrant and aromatic, taking care not to brown or burn the garlic.

Remove from heat immediately. Stir in fresh lemon juice, crushed red pepper flakes, half of the chopped Italian parsley, and a pinch of flaky salt.

Immediately transfer blazing hot wings straight from the oven into a large stainless steel mixing bowl. Pour the warm garlic butter glaze over top, sprinkle in 3/4 cup of finely grated Parmigiano-Reggiano, and toss vigorously with chef tongs so the melting cheese and garlic butter cling into every blistered groove.

Pile the glistening wings high onto a warm serving platter. Shower with the remaining 1/4 cup finely microplaned parmesan and remaining chopped parsley. Serve immediately with cold buttermilk ranch dip, celery sticks, and fresh lemon wedges!