1. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top—this helps the wings crisp evenly all around.
2. Pat the wings dry with paper towels. This step is crucial! Moisture is the enemy of crispiness, and I’ve learned the hard way that skipping this means soggy skin.
3. In a large bowl, toss the wings with baking powder, salt, black pepper, garlic powder, onion powder, white pepper (if using), and vegetable oil until evenly coated.
4. Arrange the wings in a single layer on the wire rack, making sure they’re not touching. Crowding them leads to steaming instead of crisping.
5. Bake for 25 minutes, then flip each wing over and bake for another 20-25 minutes, or until the skin is golden and crispy.
6. While the wings bake, heat a small skillet over medium heat and add a teaspoon of oil. Toss in the minced garlic and sauté until fragrant and golden, about 1 minute. Be careful not to burn it—garlic goes from perfect to bitter fast!
7. Once the wings are done, transfer them to a large bowl. Pour the garlic and oil mixture over the wings and toss gently to coat. If you’re using chili flakes or fresh chili slices, add them now for a little heat.
8. Garnish with sliced scallions and serve immediately.

One thing I always remind myself (and my readers) is to resist the urge to pile on a ton of sauce or dip. These wings shine because of their simple seasoning and crisp texture. When I first started cooking at home, I was obsessed with complicated sauces, but this recipe taught me the beauty of letting the ingredients speak for themselves.