Pat wings completely dry with paper towels — every surface. For best results, place on a rack over a baking sheet and refrigerate uncovered for 1–2 hours. Wet skin is the single biggest reason wings don’t crisp. This step is not optional.

Combine salt, baking powder, smoked paprika, garlic powder, onion powder, black pepper, chili powder, cayenne, and brown sugar in a small bowl. Mix until uniform — no streaks of any single spice.

Toss wings in the rub, pressing it in with your hands to coat every surface. Let sit at room temperature for 30 minutes minimum. For maximum crispiness, refrigerate uncovered on a rack for 1–4 hours or overnight (up to 12 hours).

Set oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet. The rack lifts the wings so hot air circulates underneath — this is what creates even crisping. Without a rack, the underside steams.

Place wings in a single layer on the rack. They should not touch. Overcrowding traps steam between pieces — the enemy of crust.

Cook for 45–50 minutes, flipping once at the 25-minute mark. Wings are done when the skin is deeply golden and snaps when pressed lightly. Internal temperature should read 165°F minimum — I pull mine at 175–180°F for clean pullback on the bone.

Rest wings on the rack for 3–5 minutes before serving. Do not pile them or cover with foil — trapped steam will soften the crust.