1.   Preheat your oven to 400 F or 200 C

2.   If using whole wings, cut the wings into tips, flats and drumettes. Place the tips into a freezer safe container and freeze for use in bone broth. Rinse in 1 tbsp of white vinegar (soak for 15 to 30 minutes and re rinse with tap water) and pat dry the wings

3.   Coating for wings: In a bowl, combine the whey protein powder, baking powder, salt and pepper. Stir well

4.   Dip the wing parts in the dry coating mix, making sure to coat well. Set the coated wings in a single layer on a wire rack. Place in the middle position in the preheated oven, with a baking sheet underneath. Bake the first side for 30 minutes. Turn each wing part over and bake for 20 -30 minutes (time will depend on drumette thickness)

5.   Prepare the Parmesan sauce while the wings are baking. Into a saucepan, add the butter, grated parmesan, garlic powder, paprika, salt and cayenne pepper. Place on stovetop over medium low heat. Cook until the butter is melted and then allow to simmer for 5 minutes. Remove from heat and set aside

6.   Remove the rack of wings from the oven. Place wings into a wide mixing bowl. Stir the Parmesan sauce and then pour over the wings. Toss well until all the wings are coated. Use your hands or a pastry brush to coat/brush any of the remaining parmesan sauce over the wings. OPTIONAL: For extra crispy wings, place the wings back onto the rack and place into the top third of your oven. Broil the wings for a few minutes, being careful not to burn the wings

7.   Remove the rack from the oven. Let cool 10 minutes before serving. Enjoy!