Pat dry the wings with paper towels to remove excess moisture.
Toss the wings with salt and baking powder, ensuring even coating.
Place wings on a wire rack-lined baking sheet, ensuring they're not touching.
Refrigerate, uncovered, for at least a few hours or overnight.
Preheat oven to 425°F and position racks in the middle levels.
Line baking sheets with foil and place wire racks on top, lightly greasing them.
Place wings on wire racks and bake for 20 minutes, switching racks halfway through.
Flip wings and continue baking for 25-35 minutes until crisp, rotating and flipping wings for even cooking.