The result of this oven fried chicken wings is real crispy skin, not grilled, not oily, but real crusty crispy skin. No oil needed and most of the oil is also baked out of the chicken skin. The chicken flesh remains moist and tender. Only downside is that thr oven is full of splattered oil. You can also try this with air fryer.

Condiments can all be adjusted except for the baking powder (a must).

Recipe (all condiments adjustable to taste except for baking powder)

18 to 20 mid wings
3/4 to 1 tsp salt
1 tsp garlic powder
1 tsp cayenne pepper/ paprika powder
1/2 tsp of black or white pepper
2 tsp baking powder

1. Ensure wings are fully thawed, pat as dry as possible.
2. Add above all condiments and rub in well.
3. Can be cooked immediately or marinate for a few hours in the fridge. Chicken should look dry and no juice at this point.
4. Place wings on a oiled baking rack or lined baking tray and baked at 200 to 205 deg C, fan mode if you have, for 30 mins (self adjust). Turn chicken wings mid way.
5. Ensure wings are spaced and not crowded in oven.