Pat wings thoroughly dry with paper towels — moisture steams rather than roasts them. Season to preference: salt plus a light dusting of flour or cornstarch aids crispiness. For extra crisp, mix baking powder into a dry rub (garlic powder, paprika, salt, pepper) and toss wings in a large bowl until evenly coated. If saucing after baking, keep the dry coating light. Let wings rest briefly after coating so seasoning sets before they go in the oven.

Preheat oven to 218°C. Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer with space between each piece — no stacking. Bake at 218°C for 40–45 minutes, flipping each wing with tongs at the halfway point (20–25 min). Larger wings may need up to 50 minutes. Wings are done when skin is deep golden brown and starting to pull away from the bone tips.

Las alitas están listas a 79°C temperatura interna (parte más gruesa, lejos del hueso). La piel debe ser dorada y crujiente; los jugos corren claros cuando se perfora. Confirma con un termómetro de lectura instantánea. Para salsear: saca alitas del horno, transfiere a un tazón grande, vierte salsa encima, y revuelve inmediatamente mientras está caliente. Sirve de inmediato para preservar crisp. Para alitas secas, sirve directamente de la rejilla. Descansa 2–3 minutos antes de servir. Evita amontonar la sartén, saltarse el paso de secado, o sacar alitas temprano — todos llevan a resultados gomosos o empapados.