Preheat your oven to 425°. Line a baking sheet with parchment paper (for easier cleaning later). If you don't have parchment, use a non-stick cookie sheet.

Clean the wings, ensuring that no feathers remain (happens often!)

Place the wings, olive oil, and baking powder in a large mixing bowl, tossing to coat them evenly. The baking powder is the agent that will crisp the skin.

Use tongs in a "clean hand" to place the wings in one single layer on the baking sheet.

Using the "one wet hand, one dry hand" method, making sure you don't touch anything with the "wet hand" (in this case, chicken hand), sprinkle seasoning rub liberally across the wings. Press in the seasoning. Flip the wings over and season the opposite side.

Transfer the tray of wings to your oven for 15 minutes. Use your tongs to flip them over, then bake for an additional 15 minutes.

Use a meat thermometer to ensure they reach 165° internal temperature.

Serve them "dry," toss them in your favorite sauce, or dip them.