I've been making chicken wings for years, and I'll tell you what took me way too long to figure out. You don't need a deep fryer to get that perfect crispy skin. My oven method gives you wings that are just as crunchy on the outside and juicy on the inside, without all the oil and mess. The key is understanding how chicken skin works. When you bake wings at high heat after properly preparing them, the fat renders out slowly and the skin gets beautifully crispy. I learned this technique from watching my bubbe make her famous roasted chicken. She'd always pat the skin completely dry and season it hours ahead. What makes this recipe foolproof is the two-step process. First, you toss the wings with baking powder (not baking soda) which helps break down the proteins in the skin. Then you let them sit in the fridge for at least an hour, though overnight is even better. The baking powder draws out moisture and creates tiny bubbles that puff up during baking. These wings are perfect for Shabbat dinner when you want something special but don't want to stand over hot oil. I serve them alongside roasted vegetables and challah, and they disappear fast. The leftovers reheat beautifully in a 400-degree oven for about 5 minutes.