Rinse the chicken and pat it dry. In a large mixing bowl, toss the chicken with the baking soda and Kosher salt. Arrange in a single layer and place, uncovered, in the refrigerator for 12-24 hours.
When you are ready to bake, preheat the oven to 450°F. Prepare a broiler pan or place a wire rack on top of a rimmed baking sheet to allow the fat and liquid to drip off.
In a small bowl, mix together the garlic and onion powder and chili powder. Toss with the dried chicken wings.
Arrange the wings in a single layer on the baking sheet. Bake for 15 minutes. Remove, turn each wing and return to oven for an additional 10 minutes. Depending on the size of the wing, this could take less or more time. Use a digital instant thermometer to check for doneness!
Remove and either toss crispy baked buffalo wings in Homemade Buffalo Sauce or serve on the side for dipping.
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