Chicken wings

I've used baking powder the last few times when baking. It helps give baked chicken a crispy crust.

Dry the wings as much as possible before applying the rub. Cook 20 minutes, turn over, cook 20 more, then turn over and finish (about 10 more minutes).

When done, toss them in your favorite sauce. I did these on Superbowl Sunday.

• 4 pounds chicken wings , halved at joints, wingtips discarded
• 2 Tablespoons baking powder *aluminum free
• 3/4 teaspoon salt
• 1/2 teaspoon cracker black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder