Remove the chicken wing parts from the refrigerator and pat dry (removing as much moisture as possible helps to have a crispy wing skin)
Mix the spices and baking powder in a small dish or ramekin.
Sprinkle the seasoning mixture on the wings and toss the wings to coat.
Place wings on a parchment-paper lined baking sheet or a baking sheet with a cooling rack.
Cook the wings in the oven for 20-25 minutes per side. A crispier wing will still be crisp even with the sauce on top.
For the sauce
Add all ingredients to a small bowl.
Whisk to incorporate.
Finish the dish
Add the wings to a bowl.
Pour some of the sauce on top.
Toss to coat.
Notes
Use all of the baking powder spice mix: this baking powder spice mix gives these baked garlic parmesan chicken wings flavor and helps to crisp the wing skin. So, you all of it and really toss your chicken wings in it to coat.
Pat the wings dry: removing as much moisture as possible before coating the wings in the spice mix also helps to have a crispy wing skin
Add the sauce to hot chicken wings: I add the sauce to the wings while they are hot. This allows the sauce to really stick to the wings.