Preheat your oven to 220°C (430°F). Line a baking sheet with foil and set a wire rack on top—this allows hot air to circulate evenly around the wings for maximum crispness.
Pat the chicken wings dry with paper towels—removing excess moisture is key to achieving a crispy skin. Feel the skin become slightly taut and dry to the touch.
In a large bowl, combine kosher salt, baking powder, smoked paprika, garlic powder, and black pepper. Mix well to distribute the spices evenly.
Sprinkle the spice mixture over the wings and toss thoroughly with tongs or your hands, ensuring each piece is evenly coated with the seasoned dry rub.
Arrange the coated wings in a single layer on the wire rack, leaving space between each to allow air circulation. Let them sit uncovered for about 15 minutes to start drying out further.
Bake the wings in the preheated oven for 40 to 45 minutes. Flip them halfway through using tongs, aiming for an even, golden brown color and crackly skin.
Listen for a gentle crackling sound and check for a deep golden hue. The skin should feel firm and crispy when you gently shake the tray.
Remove the wings from the oven and let them rest on the rack for 5 minutes. This allows juices to settle and keeps the skin crisp when serving.
Serve the wings hot, with your favorite dips or a squeeze of lemon. Enjoy that satisfying crunch and juicy interior in every bite.
