Preheat your oven to 425 F degrees. This high temperature is crucial for achieving that crispy finish.
Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
Pat the chicken wings dry with paper towels. Removing excess moisture is essential for crispiness.
Place the wings in a large bowl. It’s easier to toss them with the oil and seasonings later.
Drizzle the wings with olive oil and toss well, making sure every piece is coated. This will help them brown beautifully.
Sprinkle the wings with black pepper and sea salt, then toss again to ensure even seasoning.
If you choose to use baking powder, sprinkle it over the wings and toss to coat. This ingredient is key to that crunch.
Arrange the wings in a single layer on the prepared baking sheet. Overcrowding can lead to steaming instead of crisping.
Bake for about 40 to 45 minutes. Keep an eye on them, and turn the baking sheet halfway through for even cooking.
Once golden and crispy, sprinkle with more salt and pepper if desired. Garnish with chopped parsley for a fresh finish.
