Preheat oven to 250. Using kitchen shears, cut up your wings into 3 pieces. You should have a wing tip, a wingette and a drumette. You can throw away the wing tips or save to use later.
Pat wings dry with paper towels. Get them as dry as possible.
Combine flour, baking powder and other seasonings in a big bowl. Toss in wings and coat well.
Put a cooling rack on top of a cookie sheet and spray well with nonstick cooking spray.
Put wings on rack and put in oven for 30 minutes.
Raise heat to 425. Rotate the wing pans and continue to cook 45-50 minutes. Rotate the wing pans again in the middle of cooking.
Toss with your favorite wing sauce. The picture above has honey mustard, teriyaki and Asian sweet and spicy.
