Step 1

Thoroughly dry the wings by patting with paper towels. Make sure there's no excess moisture. Add the chicken wings, sea salt, and aluminum free baking powder to a large bowl and mix together well.

Step 2

Line a baking sheet with a wire rack and lay the wings on top. The wire rack facilitates air flow under the wings to crisp them up. Optional: For best results, let the wings further air dry in the fridge uncovered for at least 1 hour up to overnight.

Step 3

Bake in a preheated oven at 425°F for about 40 to 50 minutes, flipping half way through. Turn on convection if available. If your wings are larger, increase the bake time until internal temperature reaches 165°F and the skin is golden brown and crispy. Optional: For the last 2 minutes, increase heat to broil for extra crispness; watch carefully as they can quickly burn.

Step 4

Toss with your favorite wings sauce and serve immediately. Enjoy!