If you are organized enough, uncover the chicken wings and leave them in the
fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
Adjust oven racks to upper-middle and lower-middle positions.
Preheat oven to 250F/120C.
Line a baking tray with
parchment paper. Spray with oil spray.
Place the wings separately on each pan you use and season both sides.
They should just fit snugly. They will shrink when they cook because the fat renders out so don't worry if they look too snug.
Place wings on the lower middle oven rack and bake for 30 minutes.
Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 20-30 minutes, rotating the tray halfway through and Turn over the wings. Do this 2-3 times or until chicken is crispy.
Remove baking tray from the oven and let it stand for 5 minutes.
Toss wings in sauce of choice (or serve it on the side to dip / drizzle on the wings), then serve. Serve with Celery sticks and/or Carrots, potato chips and Blue Cheese Dressing.