These crispy baked chicken wings are juicy inside with golden, crackly skin on the outside. The secret is patting the wings very dry, coating with flour and baking powder, then chilling uncovered so the skin dries out. Bake them on a rack so hot air circulates all around, then finish with a quick broil if you want extra crunch. Serve them dry with ranch or toss in buffalo sauce right before serving.
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