Instructions
Dry the wings
1
Pat every wing with paper towels until the skin feels tacky, not wet
2
Spread the wings on a rack and air-dry uncovered in the fridge for 30 minutes to 8 hours
Toss with the powder and rub
3
Combine baking powder, salt, garlic powder, smoked paprika, onion powder, and black pepper in a large bowl
4
Add the wings and toss until every piece has an even, dusty coating
Set up the oven
5
Heat the oven to 400°F / 205°C
6
Line a rimmed sheet pan with foil for easy cleanup, then set a wire rack on top and spray it lightly with oil
7
Arrange wings skin-side up with at least 1 inch between pieces
Bake and flip
8
Bake 20 minutes, pull the pan out, flip each wing, and return to the oven for another 20 to 25 minutes
Broil for extra crackle (optional)
9
Switch the oven to high broil and move the pan to the top rack for 2 to 3 minutes
10
Watch it closely: broilers vary and wings go from perfect to charred in about 60 seconds
Rest, sauce, serve
11
Let the wings sit on the rack for 3 minutes
12
Toss with sauce right before serving, or serve dry with dips on the side, garnished with chives and lemon wedges
