Crispy Taco-Spiced Wings

I was introduced to this method of cooking wings in baking powder by a food blogger friend and never looked back. Turns out even Serious Eats has a whole article on the chemistry of why this works. Using aluminum-free baking powder (which is important for taste purposes) allows the chicken skin to bubble and also weakens the proteins, so you get a crisp texture without deep-frying. Starting the wings at a low temperature helps the skin to dry out and render the fat. I used my go-to spices f