Dry the Wings. Start by drying the chicken wings thoroughly using paper towels. Moisture is the enemy of crispiness, so make sure the wings are as dry as possible before proceeding.
Prepare the Seasoning. In a bowl, combine baking powder, salt, pepper, and any optional spices or seasonings you prefer. The baking powder will work its magic, helping to draw moisture out of the skin and promoting a crispy texture.
Coat and Chill. Toss the dry chicken wings in the baking powder mixture, ensuring they are evenly coated. Place the coated wings on a wire rack set on a baking sheet. The wire rack allows for even air circulation around the wings, which helps them become crispy all over. Let the wings rest in the refrigerator, uncovered, for at least an hour. This step further dries out the skin and enhances crispiness.
Preheat and Bake. Preheat your oven to 425°F. Place the baking sheet with the wire rack and wings into the preheated oven. Bake for 30-40 minutes, flipping the wings halfway through to ensure even cooking and browning.
Finishing Touches. Once the wings are beautifully golden and crispy, remove them from the oven. Let the wings rest for a few minutes before serving. This allows the juices to redistribute, ensuring tender and juicy meat.
Serve and Enjoy! Arrange the crispy oven-baked chicken wings on a serving platter. Pair them with your favorite dipping sauces and enjoy the delightful combination of flavors and textures.