- 4 lb. chicken drumettes and flats (wing tips removed)
- Nonstick cooking spray
- 2 tsp. kosher salt
- 4 tsp. baking powder
- 1/2 tsp. garlic powder
- 3 oz. block Parmesan cheese, broken into chunks
- 1/2 c. unsalted butter, melted, cooled slightly
- 4 garlic cloves, grated or minced
- 1 tsp. red pepper flakes
- 2 tsp. lemon juice
- Chopped fresh chives, for garnish
Pat the chicken wings dry with paper towels. Line 2 rimmed baking sheets with aluminum foil and top each with a wire rack. Spray the racks with nonstick cooking spray.
Stir together the salt, baking powder, and garlic powder in a large bowl. Add the chicken wings and toss until evenly coated. Divide the wings evenly between prepared racks, leaving space between each wing. Let stand at room temperature for 1 hour or refrigerate, uncovered, for up to 24 hours.
Preheat the oven to 450°F with racks in the upper and lower thirds of the oven. If the wings were refrigerated, let stand at room temperature for 30 minutes.
Bake the wings for 25 minutes. Flip the wings over and rotate the baking sheets from upper and lower oven racks. Continue baking the wings until crispy and golden, 25 to 30 minutes.
While the wings are baking, process the Parmesan in a food processor until finely ground, 30-45 seconds. Reserve 2 tablespoons of the Parmesan for garnishing. Transfer the remaining Parmesan to a large bowl and stir in the butter, garlic red pepper flakes and lemon juice.
Transfer wings to the bowl with the butter mixture and toss to coat. Transfer the wings to a serving platter. Sprinkle with reserved Parmesan and garnish with chives.