Set a large pot about 2/3 full of water on high heat to a boil. Salt the water like you would for pasta, if you desire.
Clean/prep your chicken wings. You can leave them whole, tip them or separate them, your choice.
Spray your baking sheet with spray oil, or oil it up however you normally would.
Once the water starts to boil (rolling boil) place as many wings in that will comfortably fit and covered by the water.
Bring water back to boil, boil for 8-10 minutes
Remove and place on baking sheet without overlapping.
Repeat boiling steps if required to finish up all the wings.
If you have the time, place in refrigerator for an hour or two to allow to dry, or if time is lacking, let sit until relatively dry if possible.
Depending on how long you can allow parboiled wings to dry, preheat oven to 450°F
Salt and pepper your wings, place on middle rack in oven
Cook for about 25-30 minutes, remove and flip all of them over. Do not skip this step. The skin side in contact with the baking sheet gets the crispy, so this is important
Bake for another 5-10 minutes
Remove and sauce them up, or serve as is if you like them plain
