1. Measure the water and salt into a medium bowl. Stir until salt is dissolved. Add the baking powder and stir well.
2. If desired, cut chicken wings into drums and flats. Cut off wing tips, if you’d like, and discard or safe for another use.
3. Add wings to salt mixture making sure all wings are submerged. If they aren’t, transfer to a narrower bowl or make more salt, water, and baking powder solution. Refrigerate for 2 hours.
4. Preheat oven to 250°F. Line a large baking sheet with aluminum foil. Top it with an oven-safe rack. Lightly oil rack.
5. Remove wings from salt mixture and pat dry with paper towel. If using seasoning blend, put wings into a medium bowl. Add 1 teaspoon of the seasoning blend and toss wings. Add 2nd teaspoon of seasoning blend and toss wings. Add 3rd teaspoon of seasoning blend and toss wings.
6. Arrange wings on prepared rack and put into oven for 30 minutes. Without opening oven, increase oven temperature to 425°F and cook until wings are golden brown and crispy on the outside, 40-50 minutes more.
7. Remove sheet pan from oven. Use metal tongs to slide under wings and dislodge any skin that has stuck to the rack. If using a sauce, put sauce in a large bowl and add wings. Toss to coat.

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