Dry the wings thoroughly. Pat the chicken wings completely dry with paper towels. This step is the key to crispy skin.
Season the wings. First, drizzle the wings with a little bit of olive oil and toss them until they are completely coated. Then, place the wings in a separate large bowl and toss with baking powder, salt, pepper, garlic powder, and paprika until evenly coated.
Arrange on a rack. Place the wings on a wire rack set over a baking sheet. This allows air to circulate and helps the wings crisp evenly. The pan below allows any excess fat from the wings to drip away from the meat so they stay crispy without making a mess.
Bake until crispy. Bake at 425°F for 40–45 minutes, flipping halfway through, until the wings are golden brown and crispy.
Serve and enjoy! Serve immediately as-is or toss with your favorite wing sauce.
