Place the chicken wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 25 minutes, flipping halfway through.

In a pan, melt the butter over medium heat and add minced garlic. Cook for 2 minutes until fragrant. Remove from heat.

Once wings are cooked, remove them from the oven and toss them in the garlic butter mixture until well coated.

Serve hot with a sprinkle of crushed parsley on top. Leftovers can be stored in an airtight container in the fridge for up to three days. They can also be reheated in the oven to maintain their crispiness.