BBQ Chicken Wings

1. Position the oven rack in the middle and preheat to 450°F (232°C). Line a large baking sheet with foil. Use a folded paper towel to apply vegetable oil to both sides of a wire rack or use cooking spray. Place the greased rack inside the baking sheet.
2. Line a separate baking sheet or plate with paper towels. Place the chicken wings and drummettes on top and pat them thoroughly dry with more paper towels.
3. In a large bowl, whisk together baking powder, salt, and black pepper. Add the chicken and mix to coat the surface evenly.
4. Place the chicken pieces on the prepared wire rack, spacing them evenly. Bake for 20 minutes, then flip and continue baking until the skin is golden brown and crisp, about 10 to 15 minutes more. The internal temperature should reach 165ºF (74ºC). Transfer the wings to a large bowl, reserving the baking sheet.
5. Toss the baked chicken wings with barbecue sauce in the bowl until evenly coated.
6. Optional: Return the sauced wings to the reserved baking sheet and bake for an additional 5 minutes for a crispier texture, or skip this step for a saucier coating.
7. Transfer the wings to a serving platter and enjoy.

For extra crispy chicken wings, you can place them under the broiler for 1-2 minutes after baking to further crisp up the skin. Keep a close eye on them to prevent burning.