Preheat oven to 425°F (220°C) with a wire rack set over a rimmed baking sheet. Pat the 2 lbs wings dry, toss with the 1 tbsp baking powder, 1 tsp kosher salt, 1 tsp garlic powder, and 1/2 tsp black pepper, and arrange in a single layer on the rack.

Bake for 45 minutes, flipping once at the 22-minute mark, until the skin is deep golden and the thickest piece reads 165°F (74°C).

Melt the 4 tbsp butter in a small saucepan over medium-low heat. Add the 6 cloves minced garlic and cook for 2 minutes. Add the 3 tbsp heavy cream, 1 tbsp lemon juice, and 1 tsp Italian seasoning, simmer for 2 minutes, then stir in the 1/2 cup parmesan off the heat until smooth.

Toss the hot wings in the sauce, transfer to a serving platter, and finish with the 2 tbsp chopped parsley and an extra pinch of parmesan.