Preheat the Oven - Adjust the oven rack to the middle position. Preheat to 450°F (232°C).
Prepare the Baking Sheet - Line a large baking sheet with foil. Add vegetable oil to a folded piece of paper towel, then grease both sides of a wire rack. Alternatively, grease with cooking spray. Set the rack inside of a rimmed foil-lined baking sheet.
Dry the Surface - Line a separate baking sheet or plate with paper towels. Place the chicken wings and drummettes on top, then thoroughly pat dry with more paper towels.
Season the Meat - In a large bowl, whisk together baking powder, salt, and black pepper. Add the chicken and mix to lightly and evenly coat the surface.
Bake - Evenly space the chicken on the wire rack. Bake for 20 minutes. Flip and continue for 15 minutes. Flip again and bake until the skin is golden brown and crisp, and the internal temperature reaches 165ºF (74ºC), about 10 to 15 minutes.
Serve - Serve plain or with dipping sauces like buffalo, barbecue, teriyaki, or ranch.
Notes
Serving Size: 1 wing
For Crispier Texture: Refrigerate the seasoned wings for up to 24 hours, uncovered, on top of a greased wire rack set in a foil-lined sheet pan. Remove from the refrigerator while the oven preheats, then bake in the same pan.
For Garlic or Onion Flavor: Add ¼ teaspoon of garlic powder or onion powder for a more robust allium taste.
Substituting Table Salt: Use ¾ teaspoon of salt instead of 1 teaspoon kosher salt.
Baking Directly on a Sheet Pan: You can bake these wings without a wire rack, although they will be more greasy from the rendered fat.