The recipe for these oven crispy chicken wings is the result of combining cooking techniques from Cook's Illustrated and Recipe Tin Eats along with my own personal experience and preference.
I like the fact (LOVE the fact!) there is no frying involved. These wings also reheat very easily (425°F for 10-15 minutes) and crisp up very well. These are a perfect snack to keep in the freezer for those munchy times or nights when you just don't have the energy to create in the kitchen!
The key -- and I can't stress this enough -- is to start with DRY wings. This will help achieve the crispiness we're looking for.
To do this, I thaw the wings and then place them on a dish-towel lined baking sheet in layers (with dish-towels in between) until ready to use. You can use paper towels instead, but I find that a (lint-free) kitchen towel does a better job of absorbing moisture.
Heat oven to 350ºF
Line a cookie sheet with foil for easier clean-up (trust me!). If I'm making a lot of wings (like for a party), I use disposable aluminium cookie sheets. The wings tend to take longer to crisp up but the easy clean-up is worth it to me.
If you have a rack to place on top the cookie sheet, that will allow the heat to circulate and crisp up the wings. I've done it both ways. Without the rack, the wings need to cook longer to reach crispiness.
In a jumbo-sized ziplock, add flour, baking powder, paprika and salt
Add the wings and shake vigorously until all are well-coated.
Place the wings on the cookie sheet (or rack), skin side up.
Bake for about 30 minutes then crank up the heat to 425ºF and continue baking for about 50 minutes, rotating the trays half-way through to even out the crisping.
No need to flip the wings during cooking.
Once the wings have reached your desired crispiness, they are done!