Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil. Place a wire rack on top and spray with non-stick cooking spray.
Pat chicken wings completely dry with paper towels and transfer them to a large bowl.
Add baking powder, kosher salt, black pepper, smoked paprika, garlic powder, oregano, cayenne pepper, and thyme to the bowl. Toss until wings are fully coated.
Arrange wings in a single layer on the wire rack and bake for 20 minutes. Flip and bake for another 20 minutes until golden.
Melt butter in a saucepan, stir in hot sauce and coconut aminos, and let simmer for about five minutes.
Transfer baked wings to a mixing bowl, pour over the sauce, and toss until coated. Garnish with parsley and serve hot.