Traditional Recipe

Prep wings

Pat the wings very dry with paper towels. If whole wings are used, separate into drumettes and flats and discard the wing tips or save for stock. Drying is crucial for crisping.

Set up baking rack

Preheat oven to 250°F (120°C). Line a baking sheet with foil for easy cleanup, then place a wire rack on top. Lightly spray or brush the rack with oil to prevent sticking.

First low-temperature bake

Arrange the wings in a single layer on the rack, leaving space between pieces. Bake at 250°F (120°C) for 25–30 minutes. This renders fat and helps achieve crispness later.

Toss with baking powder mixture

While wings bake, combine baking powder, kosher salt, black pepper, garlic powder, smoked paprika, and onion powder in a small bowl. Remove wings from oven after the initial bake and increase oven temperature to 425°F (220°C). Pat wings again if any moisture accumulated. Place wings in a large bowl, drizzle with 1 tablespoon of neutral oil, then sprinkle the baking powder-spice mix evenly over the wings. Toss thoroughly so each piece is lightly and evenly coated. The baking powder raises the pH and helps the skin crisp and brown.

High-temperature roast

Return the coated wings to the wire rack in a single layer. Roast at 425°F (220°C) for 20–25 minutes, flipping once halfway through (at about 10–12 minutes) so both sides brown evenly. Bake until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C).

Final crisp (optional)

If you want extra-crispy skin, switch the oven to broil on high for 1–3 minutes, watching closely to avoid burning. Remove when skin is evenly crisped and deeply colored.

Rest

Let the wings rest on the rack for 3–5 minutes to allow juices to settle and skin to firm up before serving.

Transfer wings to a serving platter. Squeeze lemon wedges over the wings to taste and sprinkle with chopped fresh parsley for brightness and color.

Serve with ranch or blue cheese dressing on the side for dipping.