This posting is more about technique than recipe, and is a way to get crispy chicken wings without frying them, and is adapted from an article in bonappetit.com  3 lbs. of chicken wings will make about 4 entrée servings.  The resultant wings can be eaten plain (Carol’s preference) or with Buffalo chicken sauce (or some other tasty sauce).  I made these for our Super Bowl dinner

3 lbs. chicken wings, disjointed

½ tsp. baking soda

½ tsp. garlic powder

4 tsp. Diamond Crystal kosher salt

1 tsp. freshly ground black pepper

1 tsp. onion powder

Preheat oven to 250 degrees.  Line a cookie sheet with aluminum foil and add a wire rack so that the hot air of the oven can circulate on all sides of the wings.

Mix together the dry ingredients in a large bowl.  Dry the chicken wings as much as possible with paper towels, and then mix them with the dry ingredients in the bowl until entirely coated.  Place the coated wings on the wire rack ensuring that the wings do not touch each other.  If necessary, divide the wings into two lined cookie sheets with racks.

Bake 25 minutes at 250 degrees.  Then turn up the temperature to 500 degrees, and continue to bake until bubbly and golden, another 25-30 minutes, turning them partway through.  Serve them plain or coated with sauce.