Add the wings, baking powder, and salt into a large Ziploc bag. Shake to coat the wings evenly.
Line a baking tray with aluminum foil. Place a baking rack on top. Spray the rack with a thin layer of oil. Arrange chicken on the rack and make sure there is some space between the wings.
Place the wings on the lower rack of the oven and bake for 30 minutes 250 F.
Move the baking tray to the upper level of the oven. Increase the oven temperature to 425 F.
Continue to bake for another 20 minutes, until the surface turns dark golden brown and crispy.
In a large bowl, combine hot sauce, olive oil, lemon juice, and garlic.
Pour over the wings and stir to coat or can be served as a dipping sauce
NOTE: Science Project Baking powder, not to be mistaken with baking soda, is a leavening agent usually used in baked goods such as cookies and cakes. It’s a mixture of sodium bicarbonate, cream of tartar, and cornstarch. When mixed with salt and coated on chicken it dries out the skin, leaving it crisp and crunchy. Why does this happen? Get ready, sciency stuff ahead! It happens because the addition of the baking powder raises the pH level in the chicken, allowing the peptide bonds in the skin to break down, thus letting the skin get more crisp and brown.