Prepare the Wings:

1. Preheat Oven: Preheat oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire cooling rack on top. Spray rack generously with cooking spray or oil.
2. Dry Wings Thoroughly: Pat chicken wings completely dry with paper towels. This is the MOST important step for crispy skin—any moisture prevents crisping. Let wings air-dry for 5-10 minutes if possible.
3. Season Wings: In a large bowl, toss wings with baking powder, salt, pepper, garlic powder, and paprika if using. Ensure every wing is evenly coated with the baking powder mixture.
4. Arrange on Rack: Place wings on the prepared rack in a single layer, ensuring they don’t touch each other. Space them out for maximum air circulation and even crisping.
5. Bake: Bake for 45-50 minutes, flipping once halfway through (at about 22-25 minutes), until wings are golden brown, crispy, and reach an internal temperature of 165°F. For extra crispiness, broil for final 2-3 minutes, watching carefully.

Make Your Sauce:

6. Buffalo Sauce: Melt butter in a small saucepan. Add hot sauce and garlic powder. Whisk together and remove from heat.
7. Garlic Parmesan Sauce: Melt butter in a small saucepan. Add minced garlic and cook 1-2 minutes until fragrant. Remove from heat, stir in Parmesan and parsley.
8. Dry Rub Option: Simply toss hot cooked wings with the dry rub spice mixture—no sauce needed!

Toss and Serve:

9. Coat Wings: Transfer hot, crispy wings to a large clean bowl. Pour your chosen sauce over wings and toss thoroughly to coat every piece. For dry rub, toss wings with spice mixture.
10. Serve: Transfer to serving platter and serve immediately while hot and crispy.