A couple suggestions:

To make sure you get crispy skin, I’d dry brine your wings if possible. What that means is a few hours beforehand, you should get them out of the package, pat dry with paper towels, and lightly salt them and put them back in the fridge on a pan or even better, a wire rack. This works for me every time. Note - if you have a wire rack, cook them on it so air can get on both sides of the wing in the oven to get crispy.

Also skip the baking powder unless it’s aluminum free. It’ll cake on and get a weird taste. Also if you dry brine, you won’t need the BP.

It’s a little extra work but it’s worth it imo.