Spread wings in a single layer on a baking sheet coated with nonstick baking spray or covered with aluminum foil that has been sprayed with nonstick baking spray. Bake wings until light brown; approximately 40 minutes. Flip the wings halfway through the cooking time.
In a large bowl, combine butter, Parmesan cheese, garlic powder, onion powder, pepper, and parsley.
Gently fold in wings. Return to the cookie sheet and bake for an additional 10-20 minutes, depending on how crispy you like them. For added crispness, turn the broiler on for the last few minutes of cooking.
If desired, garnish with extra Parmesan and parsley. Serve with ranch or blue cheese dressing.
You can use either fresh or frozen wings. I usually add a couple of extra minutes for frozen wings.
I like my wings extra crispy. You should adjust the time based on how crispy you like them.
For ease with clean up, spray your baking sheet with nonstick cooking spray or line your baking sheet with aluminum foil or parchment paper.
Use fresh, finely grated Parmesan. It is worth every penny because it is flavor packed.
For added crispiness, turn the broiler on during the last few minutes of cooking but stay close because broilers are unpredictable.
They are delicious with ranch or blue cheese dressing for dipping.