Heat oven to 250°F with racks in upper, mid and lower positions. Line a rimmed baking sheet with aluminum foil.
In a small bowl whisk together the aluminum free baking powder, kosher salt, garlic powder and white pepper.
Remove any moisture from chicken wings using a paper towel, patting dry all over.
Place chicken wings in a large bowl or zipper lock plastic bag and add the baking powder/spice mixture. Stir to coat or seal bag and shake to coat evenly all over.
Lay the chicken wing pieces in a single layer skin side up on a wire rack sprayed with cooking spray (PAM /Oil) in the prepared baking sheet.
Bake on lower rack for 30 minutes (this slowly renders the fat UNDER the skin). Move wings to upper rack, increasing the temperature to 425°F and bake for 40-45 minutes, rotating sheet pan if necessary for even golden brown crispiness.
Remove from oven and rest 5 minutes. Season with your favorite seasoning salt if you like or serve with sauce of choice.
Video
Notes
If wings are already cut with tips removed (not whole) then use 3.5 pounds. Otherwise buy 4 pounds, remove tips and discard or save for chicken stock. Then using a sharp kitchen knife, split the wing into the drumstick and flat portions. I typically estimate needing a pound of wings per person (taking into account the bone weight).
Optional: For extra crispy wings, follow steps 2-5, then refrigerate overnight, uncovered. The next day, allow chicken pieces to come to room temperature. then follow the remaining steps.