Thoroughly pat the chicken wings completely dry with paper towels on all sides. Moisture prevents crisping, so take extra care to dry every wing thoroughly.

In a large bowl, whisk together the baking powder, garlic powder, onion powder, sea salt, and black pepper. Add the dried wings and toss vigorously until every wing is evenly dusted with a light powdery film.

Fit a large rimmed baking sheet with a wire cooling rack and lightly mist with cooking spray. Arrange wings in a single layer with space between each wing. (Optional pro tip: chill uncovered in the fridge for 1 hour to further dry the skin).

Preheat oven to 425°F (220°C). Place wings on the middle oven rack and bake for 45-50 minutes, flipping halfway at the 25-minute mark, until the skin is deep golden-brown, blistered, and audibly crunchy when tapped with a fork.

While wings finish baking, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook for 1-2 minutes until soft and fragrant without browning. Remove from heat and stir in crushed red pepper and chopped parsley.

Transfer hot, crispy wings immediately into a large stainless steel bowl. Pour the warm garlic butter over the wings and sprinkle with 1/2 cup of grated parmesan cheese.

Toss vigorously with tongs until every wing is coated in melted garlic butter and melting parmesan. Transfer to a serving platter, dust with the remaining 1/4 cup parmesan cheese and extra parsley, and serve hot with buttermilk ranch and celery sticks.