Preheat oven to 425°F (220°C)
Line a sheet pan with foil and place a wire rack on top
Pat chicken wings dry with paper towels
Toss wings with baking powder (about 1 tablespoon per 3 lb wings) and salt (about 1 to 1½ teaspoons per 3 lb)
Add optional seasonings (garlic powder, onion powder, paprika, black pepper) and toss to coat
Arrange wings in a single layer on the rack, spaced apart
Bake 25 minutes
Flip wings and bake 15 to 20 minutes more, until crisp and browned and internal temperature reaches 165°F (74°C)
Remove from oven and drain any excess fat
Toss immediately with sauce if desired (buffalo, BBQ, garlic parmesan, etc.)
Return to oven for 5 minutes to set sauce, if desired
Serve hot