Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly oil the sheet.
In a large bowl, combine the wings with smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Sprinkle the flour over the wings and toss to coat evenly.
Add 2 tablespoons of the olive oil to the wings and toss to coat; spread the wings in a single layer on the prepared baking sheet. Scatter the whole garlic cloves around the chicken.
Bake for 20 minutes, then remove the sheet briefly and discard the garlic skins from any cloves that have popped and set the roasted garlic aside. Flip the wings and bake another 15–20 minutes until golden brown and cooked through (internal temperature 165°F if using a thermometer).
While the wings bake, make the sauce: peel the roasted garlic and mash into a paste. In a small saucepan over medium heat, combine the hot sauce, butter, seasoned salt, and cayenne; heat until the butter melts and the mixture is combined. Remove from heat and stir in the mashed roasted garlic.
Remove the wings from the oven and sprinkle with the grated Parmesan. Pour the prepared buffalo sauce over the wings and toss to coat evenly.
Return the sauced wings to the oven and bake an additional 5 minutes to set the sauce.
Serve hot topped with sliced green onions and with blue cheese or ranch dressing on the side.
