Instructions

• Preheat the oven to 425°F and move the oven rack to the upper-middle position.
• Line a baking sheet with foil, place a wire rack on top of the foil, and spray the wire rack with non-stick cooking spray.
• If the wings are not already halved, cut each wing at the joints into pieces and discard the wingtips. Pat the 4 pounds of chicken wings dry with paper towels until surface moisture is removed.
• In a small bowl, combine 2 tablespoons aluminum-free baking powder, 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder.
• Sprinkle the seasoning mixture evenly over the dry wings and toss (with tongs or clean hands) until all pieces are evenly coated.
• Arrange the wings in a single layer on the prepared wire rack with the skin-side up, leaving space between pieces so air can circulate.
• Bake for 40 minutes total: after 20 minutes, use tongs to flip each wing so the other side faces up, then continue baking the remaining 20 minutes, until the wings are crisp and browned.
• Remove the wings from the oven and let them rest on the rack for 5 minutes. Toss with hot sauce if desired, then serve.