Pat the wings dry with paper towels until no surface moisture remains. This step is non-negotiable for crisp skin.

In a bowl, toss wings with olive oil, salt, pepper, and paprika if using. Keep seasoning restrained—flavor will come from the sauce later.

Place wings skin-side up on a wire rack set over a lined baking sheet. Leave space between pieces.

Bake at a moderate temperature first to render fat, then finish at higher heat to crisp the skin. Flip once halfway through for even cooking.

While wings bake, gently warm olive oil or butter with minced garlic until fragrant. Remove from heat, then stir in lemon zest and juice.

Once wings are crisp and golden, toss them lightly in the lemon garlic sauce. Finish with parsley if desired.