Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

If the wings are not already separated, separate each wing into two pieces (drumette and flat). Pat the wings dry with paper towels.

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, kosher salt, ground black pepper, paprika, garlic powder, and onion powder until evenly combined.

Place the wings in a large bowl or plastic bag, add the dry mixture, and toss or dredge until every wing is evenly coated on all sides.

Arrange the coated wings in a single layer on the prepared baking sheet, leaving space between pieces so air can circulate.

Bake on the middle rack at 400°F for 30 minutes, flipping the wings once halfway through baking to promote even browning.

About 1 minute before the 30 minutes is up, turn on the oven broiler to high and move the oven rack to the upper position (so the wings will be about 6 inches from the broiler element).

Remove the wings from the oven and brush them evenly with the 1/2 cup hot sauce.

Return the sauced wings to the upper rack under the broiler and broil for 10 minutes, watching closely, until edges begin to char and the wings are crispy.

Remove the wings from the oven and let them rest for a few minutes before serving.