Heat the oven to 425F. In a small bowl, prepare the seasoning mixture. Combine the salt, chili powder, garlic powder, onion powder, paprika, and cayenne and whisk with a fork. In large bowl, toss the whole chicken wings with the seasoning mixture until completely coated. I like to add a little spice at a time to prevent a few wings becoming more seasoned than the others. (Tip: make sure your wings have been patted dry. This will help the seasoning stick and the skin to become crispy. No oil is needed, the fat from the skin will give it great color and texture!)

Arrange the wings on a baking sheet fitted with a cooking rack, stretching the wings a bit to maintain the bat wing look. (The purpose of the cooking rack is to promote air circulation and crispiness. If you don’t have one, make sure you put parchment paper or some kind of non-stick surface down on your pan so the wings don’t stick. You may also want to flip your wings more frequently to get a crispier skin! It still works without a rack, I’ve done it that way lots of times!)

Bake for 35-40 minutes (less time for tinier wings, more time for meatier ones), flipping after 20 minutes. Broil for 10 minutes more (flipping again in the middle- 5 minutes per side) to finish them off. You will know the wings are done when they pull apart easily!