[‘Use aluminum-free baking powder for best taste and crispiness.’, ‘Pat wings dry thoroughly to ensure crispy skin.’, “If you don’t have a wire rack, place wings directly on foil-lined pan and flip halfway through baking, but crispiness may be reduced.”, ‘If wings brown too quickly, reduce oven temperature to 400°F (200°C).’, ‘Coat wings with sauce immediately after baking to help sauce stick without sogginess.’, ‘Leftovers keep well refrigerated for up to 3 days; reheat in oven at 400°F (200°C) for 8-10 minutes to restore crispiness.’, ‘Avoid microwaving leftovers to prevent rubbery texture.’, ‘For dairy-free versions, substitute butter with vegan butter or olive oil; use nutritional yeast instead of Parmesan for garlic parmesan wings.’, ‘Variations include spicy honey sriracha, Asian-inspired glaze, dry rub, and air fryer adaptation.’]