Step 1: Prepare Your Oven and Baking Sheet
Position a rack in the center of your oven and preheat it to 425°F (220°C). Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Place an oven-safe wire rack on top of the foil-lined sheet. This setup is critical. Baking the wings on a wire rack allows hot air to circulate all around each wing, which is essential for rendering the fat and getting the skin on all sides uniformly crispy.

Step 2: Dry the Chicken Wings Thoroughly
This is arguably the most important step for achieving crispy skin. Place the chicken wings in a single layer on a tray or plate lined with paper towels. Use additional paper towels to pat each wing completely dry. Moisture is the enemy of crispiness, so be as thorough as possible.

Step 3: Make the Blackened Seasoning Blend
In a small bowl, combine all the seasoning ingredients: the smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, black pepper, kosher salt, and the optional brown sugar. Whisk them together until the mixture is uniform in color and completely combined.

Step 4: The Two-Stage Coating Process
Place the thoroughly dried wings into a large mixing bowl. First, sprinkle the 1 tablespoon of baking powder over the wings. Toss the wings with tongs or your hands until they are evenly and lightly coated. Next, sprinkle about three-quarters of your prepared blackened seasoning mixture over the wings. Drizzle with the 1 tablespoon of oil. Toss again, very thoroughly, until every single wing is completely coated in the dark red spice blend. The oil will help it stick and form a pasty coating.

Step 5: Arrange and Bake
Arrange the seasoned wings in a single layer on the prepared wire rack, making sure they are not touching each other. Leaving space between the wings allows them to cook evenly and prevents them from steaming. Place the baking sheet in the preheated oven and bake for 20 minutes.

Step 6: Flip for Even Crisping
After 20 minutes, remove the baking sheet from the oven. Using tongs, carefully flip each wing over. They should already be starting to brown and crisp up. Place them back in the oven and continue to bake for another 15-20 minutes.

Step 7: The Final “Blackening” Broil
After the second bake, the wings should be cooked through and crispy. Now it’s time for the final touch that makes them “Bat Wings.” Turn your oven’s broiler on high. Move the oven rack so it is about 6-8 inches from the broiler element. Broil the wings for 2-4 minutes, watching them like a hawk. The spices and sugars will caramelize and darken rapidly, creating that signature blackened crust. You are looking for a deep mahogany or dark brown color, not burnt black. This step requires your full attention as the wings can go from perfectly blackened to burnt in a matter of seconds.

Step 8: Rest and Serve
Carefully remove the wings from the oven. Let them rest on the wire rack for 5-10 minutes. This allows the juices inside to redistribute, ensuring the meat is as moist as possible, and allows the crust to set. Serve hot with your favorite dipping sauces.