Chicken Wings:

2 pounds chicken wings, split at joints and tips removed

Seasoning:

1 tablespoon baking powder (aluminum-free)

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon black pepper

Additional:

Cooking spray or oil for greasing

Optional sauces for tossing (buffalo, BBQ, honey garlic, etc.)

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Preheat oven to 425°F (220°C).

Pat chicken wings very dry with paper towels to remove as much moisture as possible.

In a large bowl, toss the wings with baking powder, salt, garlic powder, paprika, and black pepper until evenly coated.

Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack.

Arrange wings in a single layer on the rack.

Bake for 20 minutes, then flip each wing and bake for another 25–30 minutes, or until crisp and golden.

Optionally, broil for 2–3 minutes at the end for extra crunch.

Toss wings in your favorite sauce or serve as-is with dipping sauces.