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.

翅膀在79°C内部温度完成（最厚部分，远离骨头）。皮肤应该是金黄和酥脆；汁液在刺穿时清澈流动。用即读式温度计确认。 为涂酱：从烤箱拉翅膀，转移到大碗，倒酱在上面，立即搅拌同时很热。立即上桌以保存酥脆。为干翅膀，直接从架上上桌。 在上桌前静置2–3分钟。避免拥挤盘子、跳过拍干步骤或提前拉翅膀——所有导致橡皮或潮湿结果。