Heat the oven. Preheat oven to 425F with a baking rack in the middle. Line a large rimmed baking sheet (16"x21") with parchment paper or set a baking rack on top of the baking pan. Set aside.

Dry the wings. Pat dry the chicken wings with a paper towel to remove moisture, then toss with baking powder coating it evenly.

Marinate. Use a ziplock bag or a large bowl to combine 5 lbs chicken wings, 2 tsp smoked paprika, 2 Tbsp dry ranch seasoning, 1 Tbsp kosher salt, 2 tsp garlic powder or 3-4 pressed garlic cloves and 3 Tbsp of mayonnaise and mix thoroughly to coat. For best results, leave the chicken wings to marinate for a couple of hours or even overnight.

Spread the wings out. Add the wings to a baking sheet, spreading them evenly. You might need to use 2 baking sheets, as to not overcrowd the baking pan (like I did below). Allowing the hot air to circulate all around will make the chicken wings more crispy all around.

Bake and flip. Bake for 35-45 minutes in a 425°F oven or until the tops are golden and the skin is crispy. Rotate the pan halfway through baking. Flip each wing upside down and bake on the other side for another 10 minutes or until crispy on the other side. The parchment paper will allow you to turn the chicken wings with ease.

The chicken wings are ready when the inside registers 165°F.