Preheat the oven to 220 °C (fan) and line a baking tray with a wire rack set over a foil-lined tray.
Pat the wings dry thoroughly with paper towels (this helps crisp them).
In a bowl, combine baking powder, sea salt, black pepper, smoked paprika, onion powder and cayenne. Toss the wings with olive oil, then with the dry mixture until evenly coated.
Arrange the wings skin-side up in a single layer on the wire rack, leaving a little space between them.
Roast for 20 minutes, then flip each wing and roast for another 15–20 minutes until the skin is crisp and the meat fully cooked (internal temperature ≥ 75 °C).
While the wings roast, melt the butter in a small saucepan over low heat. Add garlic and gently cook for 1–2 minutes until fragrant (do not burn).
Remove from heat, stir in lemon juice, lemon zest and parsley. Taste and season with a pinch of salt if needed.
When wings are done, transfer them to a large bowl, pour over the garlic-butter glaze and toss to coat evenly.
Serve immediately, optionally garnished with extra parsley and a wedge of lemon on the side.
