Espresso and Lime

0 Preheat your oven to 425 degrees 
1 Prepare a baking sheet by lining with foil and placing an oven safe baking rack over the foil. Spray the rack with non-stick spray and set aside for now
2 Combine 1 tablespoon of dried parsley, 1 tablespoon of dried dill, 1 tablespoon of dried chives, 1 tablespoon of garlic powder, 2 teaspoons of onion powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper in a small bowl and set aside 
3 Pat the wings dry with paper towels and place them in a large bowl
4 Add 2 tablespoons of olive oil, a tablespoon of baking powder and 2 tablespoons of the ranch mixture to the wings and toss until the wings are all fully coated 
5 Transfer the wings onto the prepared baking rack
6 Bake the wings in a 425 degree oven for 45-60 minutes (flipping every 20 minutes) until both sides of the wings are crisp and they are cooked through
7 Melt 4 tablespoons of butter and mix in 2 tablespoons of finely chopped parsley 
8 Add the baked wings into a large bowl and add the melted butter, parsley and 1/4 cup of grated parmesan and toss until all of the wings are coated 
9 Transfer the wings to a serving platter and sprinkle with additional ranch mix