• In a large Ziploc bag shake the Old Bay and baking powder together.
• Dry the chicken wings with paper towels and place in the Ziploc bag. Shake to thoroughly coat. **If using an air-fryer, skip down below for those directions.**
• Preheat the oven to 250°F. You'll need racks on lower middle and upper middle rack positions.
• Line a rimmed baking sheet with foil. Place a wire rack onto pan and spray it with a non-stick spray or brush olive oil over it.
• Place wing pieces on rack so they don't touch. Place pan on lower middle rack for 30 minutes.
• Increase heat to 425°F and place pan on upper middle rack to finish cooking for approximately 40 more minutes. Rotate pan 180° at the 20 minute(halfway) mark and continue to cook until crispy, another 15-20 minutes. Check after 10-15 minutes for golden and crispy texture. *Temperature should be at least 165 °F.
• Rest for 5 minutes on the rack before removing to a serving bowl. Either coat with your desired hot sauce within the bowl or allow people to sauce it up themselves, individually.

Air-Fryer Directions:

• Set temperature to 375℉. Spray or brush rack above tray with olive oil. (DO NOT USE FOIL!)
• Place prepared wings or wing sections on tray. Our tray usually holds half of above recipe at a time. We usually make half the recipe when it's just us anyway.
• Bake for approximately 18- 20 minutes or until internal temperature is about 165℉. (See next step and check before completion.)
• If any powdery sections are visible, just dab/brush a bit more olive oil on those parts and bake for a couple more minutes.