Dry the wings thoroughly: Use paper towels to pat the wings completely dry. Moisture is the enemy of crispiness, so this step is key to getting that golden, crunchy skin.

Even coating with baking powder and seasoning: Toss the wings evenly in baking powder, salt, pepper, and paprika. This not only adds flavor but also helps to dry out the skin, enhancing the crisp factor.

Use a wire rack on a baking sheet: Placing wings on a rack allows hot air to circulate all around, which helps crisp the skin evenly without the need for frying.

High heat is your friend: Bake at 425°F (220°C) for about 40-45 minutes, flipping halfway. The high temperature ensures the skin gets crunchy while keeping the meat juicy.

Check for doneness: Wings should be golden brown and reach an internal temperature of 165°F (74°C) for safe eating.

Cook the garlic gently: Melt butter in a pan and sauté minced garlic just until fragrant—about 30 seconds to 1 minute. Be careful not to burn it, as burnt garlic turns bitter.

Enhance with extras: Add olive oil, a pinch of salt, and optional herbs or red pepper flakes to round out the sauce and give it a fresh, vibrant finish.

Coat while hot: Immediately toss the hot wings in the garlic butter sauce so every piece gets evenly coated with that delicious glaze.

Serve with your favorite sides: These wings are fantastic with crisp celery sticks, creamy ranch dressing, or a simple green salad to balance the richness.