Instructions

• Preheat oven to 425°F. Line a baking sheet with foil. If you prefer less greasy wings, place a wire rack on the lined baking sheet.
• If needed, remove wing tips and separate wings into flats and drums. Pat the wings completely dry with paper towels.
• Put 1 Tablespoon baking powder, 1 teaspoon salt, and ¼ teaspoon pepper into a zip-top bag and shake to combine.
• Add the 1 ½ pounds chicken wings to the bag, seal, and shake until each wing is evenly coated with the dry mixture.
• Arrange the coated wings in a single layer on the wire rack (or directly on the foil-lined pan if not using a rack), leaving space between pieces.
• Bake for 30–40 minutes, flipping the wings once halfway through, until the skin is golden-brown and crispy.
• Remove the wings from the oven and let them rest for a few minutes. Brush with your desired sauce (Teriyaki Sauce, BBQ sauce, or Buffalo Wing Sauce) and serve.