Big-Batch Oven-Fried Chicken Wings

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Set wire racks in 2 aluminum foil– or parchment paper–lined rimmed baking sheets. Spray racks with vegetable oil spray.

Evenly divide 2 tablespoons baking powder, 2 tablespoons kosher salt, 4 teaspoons pepper, and 4 teaspoons granulated garlic between 2 large bowls; toss to thoroughly combine. Divide 7 pounds split chicken wings evenly between bowls and toss to coat. Arrange wings skin side up in single layer on prepared racks. (Wings can be covered with plastic wrap and refrigerated for up to 24 hours.)

Roast wings until golden brown and crispy, about 50 minutes, switching and rotating sheets halfway through baking. Let wings stand for 5 minutes before tossing with sauce. Serve. (Wings can be roasted up to 2 hours ahead and reheated at 325 for 10 minutes before tossing with sauce.)