Use a wire rack to ensure the air moves freely around the chicken wings to circulate the heat. Pat dry the wings to achieve a nice, crispy coating. 2. Using baking powder takes crispy to another level, and there is a reason for it. Baking powder is alkaline and breaks down the bonds of the skin, so it becomes golden brown and crispy. 3. Spread the chicken out on the pan. The wings will steam rather than bake if they are too close to one another on the pan. 4. Allow the chicken to rest for 10 minutes so they dry out and release moisture from the skin.