Prep the wings:
Pat chicken wings completely dry with paper towels — moisture is the enemy of crispiness!
Season for crunch:
In a large bowl, mix baking powder, salt, garlic powder, onion powder, smoked paprika, and pepper. Toss wings until evenly coated.
Bake for ultimate crisp:
Preheat oven to 425°F (220°C). Place a wire rack on a foil-lined baking sheet and arrange wings in a single layer.
Bake for 40–45 minutes, flipping halfway through, until golden and crispy.
Get saucy (or not):
For sauced wings, toss them in your favorite sauce immediately after baking while they’re hot. For dry wings, sprinkle with a little extra seasoning before serving.
Tip:
For restaurant-level crisp, bake wings for 30 minutes at 250°F (120°C), then crank up to 425°F (220°C) for another 40 minutes — it renders the fat and crisps the skin perfectly.
Prep Time: 10 mins | Cook Time: 45 mins | Serves: 3–4
