Preheat the oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top. Lightly grease the wire rack with olive oil to prevent sticking.
Pat the chicken wings dry thoroughly with paper towels to remove excess moisture. This step is crucial for achieving crispiness.
In a large bowl, combine the baking powder, kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper.
Add the chicken wings to the bowl and drizzle with olive oil. Toss the wings until they are evenly coated with the baking powder mixture and oil.
Arrange the wings in a single layer on the prepared wire rack, making sure they are not touching to allow air circulation.
Bake the wings in the preheated oven for 25 minutes. Then, carefully flip each wing over and continue baking for an additional 20 minutes or until the wings are golden brown and crispy.
Remove the wings from the oven and let them rest for 5 minutes before serving to allow the juices to redistribute.
Serve the crispy baked chicken wings hot with your favorite dipping sauce or enjoy them as is.