Preheat your oven to 250 F (130 C). If you are using frozen wings, preheat the oven to 375 F (190 C). Prepare a large baking sheet with aluminum foil and top with a baking rack sprayed liberally with cooking spray.

Pat the wings dry. In a large bowl or gallon bag, add all the wings and sprinkle over the baking powder and salt. Stir or toss to coat.

Add the chicken wings face up in a single layer with no pieces touching. Bake for 35 minutes. Without removing the wings from the oven, increase the temperature to 425 F (220 C) and bake for an additional 45 minutes. If you are using frozen wings, do not increase the temperature! Just continue baking for another 45 minutes.

While the wings finish cooking, prepare the barbecue sauce. Combine the ketchup, apple cider vinegar, brown sugar, paprika, cumin, salt, pepper, and liquid smoke in a skillet or saucepan. Bring to a gentle boil then reduce the heat and let it simmer for 7-10 minutes, or until it reaches the thickness level you want. Feel free to taste and adjust as you go! Add more sugar if you want it sweeter, more vinegar if you want it tangier, more liquid smoke/paprika if you want it smokier.

When the wings are done, toss them with the sauce. Let cool completely for 15 minutes before storing. Keep the wings separate from your raw veggies to make reheating a breeze. That's it!