PAT THE WINGS DRY
Pat the wings dry using paper towels or a lint-free flour sack towel. It's important to get the wings as dry as possible to ensure that they will be extra crispy.
SEASON THE WINGS
Add the wings to a large bowl or a Ziploc bag. Add the salt and pepper and the baking powder. Toss to coat.
Place the wings on the wire baking rack. Bake on the bottom ⅓ of the oven for 30 minutes.
Bake for another 20 to 25 minutes, until the wings are crispy and golden brown.