Preheat oven to 425°F (220°C). Pat the wings thoroughly dry with paper towels—removing surface moisture helps them crisp. If any tips remain, trim and discard or save for stock. Arrange wings on a rimmed baking sheet.

Make dry rub

In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and baking powder. Mix until evenly distributed. Baking powder raises pH and promotes browning and crisping.

Coat wings

Lightly toss the dried wings with the olive oil (optional) so the rub adheres, then sprinkle the dry rub over the wings and massage it into all surfaces so each piece is evenly coated.

Roasting

Place wings skin-side up on a wire rack set over the rimmed baking sheet if available (this allows air circulation). If you don't have a rack, space wings on the sheet so they are not touching. Put the baking sheet in the preheated oven on the middle rack.

Roast at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue roasting for another 10–15 minutes, until skin is deep golden-brown and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Total time typically 35–40 minutes depending on wing size. For extra crispness, switch to broil for 2–3 minutes watching closely to avoid burning.

Finish and Serve

Remove wings from oven and let rest 3–5 minutes on the rack. If using sauce, toss wings in hot sauce or BBQ sauce in a large bowl to coat evenly (about 2–3 tablespoons for 6 wings, adjust to taste). Squeeze fresh lemon over the wings for brightness and sprinkle chopped parsley if desired.

Serve immediately while hot with extra lemon wedges and dipping sauce on the side.