Pat the chicken wings completely dry with paper towels
Season the wings with salt and any desired spices
Toss the wings with a small amount of baking powder
Place the wings on a wire rack over a baking sheet
Refrigerate the wings uncovered for 1 to 12 hours if possible
Preheat the oven to 425°F
Bake the wings until the skin is golden and crisp, turning once halfway through
For extra crispiness, broil for 1 to 3 minutes at the end
Let the wings rest briefly before serving
Toss with sauce after cooking if desired