Preheat your oven to 400°F and position racks in the upper and lower thirds of the oven—this allows hot air to circulate around both baking sheets for even cooking. Line two large baking sheets with foil and place oven-safe racks or crumpled foil balls on top to elevate the wings. Elevating the wings is crucial because it allows hot air to flow underneath, creating crispy skin all around rather than a soggy bottom.

Pat the chicken wings dry with paper towels—this is essential for crispy skin, as excess moisture creates steam instead of browning. In a small bowl, combine the salt, black pepper, garlic powder, paprika, and onion powder. Melt the butter in a large bowl, then add the dried wings and toss to coat evenly. Sprinkle the spice mixture over the wings and toss again until every piece is well coated. I prefer to season the wings after coating them in butter rather than before, as this helps the seasonings stick and distribute more evenly.

Divide the seasoned wings evenly between the two prepared baking sheets, arranging them in a single layer without crowding—the wings should not touch each other if possible. This spacing allows heat to circulate around each wing for even, crispy browning. Place one sheet on the upper rack and one on the lower rack.

Bake at 400°F for 40 minutes, switching the baking sheets between racks halfway through (upper to lower and vice versa) to ensure even browning. The wings should turn golden and start to crisp up. At this point, they're technically ready to eat with a tender, juicy interior and golden skin.

For wings with extra-crispy, shatteringly crunchy skin, lower the oven temperature to 170°F and continue baking for 30 to 60 more minutes, depending on how much crispness you want. The low temperature slowly renders out remaining fat and dries the skin without burning it. I recommend checking at 30 minutes and deciding if you want them even crispier—this step is entirely optional but worth the extra time if you love ultra-crispy wings.