Pat dry chicken wings using a paper towel. Press and blot any excess liquid from skins.
In a small bowl combine olive oil, garlic, parmesan cheese, parsley, salt, pepper and red pepper flakes. Stir to combine and set aside.
Sprinkle 2 tablespoons of cornstarch over dried wings to coat, turn wings over and repeat with remaining cornstarch. Toss wings for an even coat of cornstarch.
Drizzle olive oil mixture on top and toss to coat.
Place parchment paper on large cookie sheet OR use a baking rack. Line chicken wings in a single layer so they do not touch.
Bake for 40-50 minutes, turning wings half way through.
Set oven to broil and place wings under broiler for 2-3 minutes per side. Watch closely so they do not burn.
Remove from oven and serve hot with desired dipping sauce.
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