Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place a wire rack on top for air circulation.

Pat the chicken wings dry with paper towels, then separate them into drumettes and flats.

In a bowl, toss the wings with baking powder, salt, and black pepper until evenly coated.

Drizzle olive oil over the wings and toss to coat them evenly.

Arrange wings in a single layer on the wire rack, skin-side up. Avoid overlapping.

Bake for 45–50 minutes, flipping halfway through for even cooking.

Increase the oven temperature to 425°F (220°C) for the last 10 minutes for extra crispiness.

Toss the hot wings in ranch seasoning mix before serving.