Directions1.
Pat the wings completely dry with paper towels, arrange them in a single layer, and sprinkle with salt.
Cover with more paper towels and let them rest for 20 minutes to draw out moisture. 2.
Arrange one oven rack in the lower-third position and a second in the upper-third.
Preheat your oven to 250°F / 120°C.
Place a wire cooling rack inside a large, rimmed baking sheet. 3.
In a large resealable bag, combine the dried wings and baking powder. Seal the bag and shake vigorously until every wing is evenly and lightly coated. 4.
Arrange the coated wings in a single layer on the prepared wire rack, ensuring they don't touch.
Bake on the lower-third oven rack for 30 minutes. 5. Move the baking sheet to the upper-third rack and increase the oven temperature to 425°F / 220°C.
Bake for an additional 45 minutes, or until the skin is golden brown and exceptionally crispy. 6.
While the wings are finishing, gently warm the barbecue sauce and Dijon mustard in a small saucepan over medium heat, stirring to combine.
In a large bowl, toss the hot, crispy wings with the sauce until fully coated. 7.
Serve immediately with fresh celery sticks and your favorite ranch dressing for dipping.
Don't skip the drying step!
Patting the wings dry and letting them rest with salt is the key to drawing out moisture, which is essential for crispy skin.
