Start by breaking down the whole chicken wings. Cut through the joints to get 12 flats and 12 drumlets.
Pat each wing dry with paper towels
Toss the wings in baking powder, salt. Mix ensuring all chickens are well coated.
Arrange the wings in a single layer on a wire rack, leaving space between each one.
Leave the wings uncovered in the fridge for 1 to 8 hours.
Place a wire rack on top of a foil-lined baking sheet to catch any drippings
Broil the wings for 5 minutes on one side, then flip them and broil for another 5 minutes. Keep the baking tray not to close to the flame ( atleast 8-inches) from direct heat. You want the skin and render some of its fat. Too much direct heat and it will brown and burn before you cana chieve crispy skin
if your oven doesn't have the broil function ensure temps is at 500°F and 550°F (260°C to 290°C)
Repeat this process for a total of 4 flips or until the wings are evenly browned and crispy (about 25 minutes of total cooking time - time may vary based on your oven)
Once the wings are done, remove them from the oven.
Toss the crispy baked wings in your preferred sauce
