Prep. Preheat oven the 425 F and line a rimmed baking sheet with parchment paper. Place an oven-safe wire rack inside the baking sheet. Aggressively pat dry the wings (3 pounds) in paper towels, and place in a large bowl.
Coat wings. Combine baking powder (1 1/2 tablespoons), salt (1 teaspoon), and black pepper (1/2 teaspoon) together in a small bowl. Sprinkle half the baking powder combo over the wings, toss, then sprinkle the other half. Toss until the wings are fully and evenly coated.
Bake. Spread wings onto the prepared baking sheet in a single layer. Bake in preheated oven for 45-50 minutes.
Sauce. Melt butter (6 tablespoons) over medium heat in a small saute pan. Add the minced garlic (6 cloves), and toast until fragrant (1-2 minutes) stirring constantly as it can burn easily. Remove from heat, and stir in black pepper (1/2 teaspoon), salt (1/2 teaspoon), half the parmesan (1/4 cup), and lemon zest (4 teaspoons).
Serve. Once wings are done baking, toss them in a large bowl and pour the sauce on top. Toss to evenly coat. Place on a serving platter and use a spatula to scrape the bowl and top the wings with any remaining sauce. Sprinkle with parsley (2 tablespoons) and remaining parmesan (1/4 cup). Serve immediately.