Pat the wings completely dry with paper towels
Salt the wings and let them rest uncovered in the refrigerator for several hours or overnight
Use a baking powder coating, not baking soda
Toss wings lightly with baking powder and salt
Arrange wings on a wire rack set over a baking sheet
Leave space between wings so air can circulate
Bake at a high temperature
Flip wings halfway through cooking
Broil briefly at the end if needed
Fry at a consistent oil temperature if deep frying
Do not overcrowd the pan or fryer
Drain wings on a wire rack, not paper towels
Serve immediately after cooking