Add 3/4 cup cold water to the remaining flour mixture and whisk the batter to thoroughly combine. Remove 3/4 cup of the flour mixture to a shallow pan (to use for dredging the chicken). While the chicken brines, stir together flour, corn starch, pepper, salt, garlic powder, onion powder, paprika, baking powder and cayenne pepper in a large bowl. So there are some different options for you.Whisk all brine ingredients in a large bowl until the sugar and salt dissolve. This is the healthiest method since in the steaming or poaching you are rendering out some of the fat from the wings.
Results: How do they taste? When baked in the oven at a high temperature, the wings are still juicy, however they are slightly less crispy than the baked wings which weren’t poached or steamed. They might dry out a bit, but with extra sauce, they will become more juicy. You can also cook the wings in the air fryer after poaching. But before you bake the wings in the oven, make sure you allow the steamed and pre-poached (or boiling) wings to air dry out for about 10 minutes before baking. Boil or poach the wings for about 5 minutes to release excess oil from the skin. Technique: This is an additional step which will help render some of the excess fat in the chicken wings, making a lower-calorie wing. Steaming or Pre-Poaching (boiling) Wings before Baking or Air Frying 
Lightly coat with flour (use rice flour for gluten free) Bake wings in oven for about 40-45 minutes till golden brown then flip them about halfway through baking time, after the first 20 minutes.
Technique: Pre-heat oven to 425 degrees F.Lay wings and drumettes on baking sheet. The flour coating gives them a slightly crispier crust vs the un-coated baked wings, however it is still less crispy vs the fried variants. Like the baked with no flour, they aren’t quite as juicy and crispy as the fried variants, however they are still quite delicious. Bake wings in oven for about 40-45 minutes till golden brown then flip them about halfway through baking time, after the first 20 minutes. Technique: Pre-heat oven to 425 degrees F. Lay wings and drumettes on baking sheet. 
This option is healthier than the deep fried, however they aren’t quite as crispy or juicy as the fried wings. The wings are still juicy and crispy, given that you bake them in a hot enough oven and the you don’t over bake them. Oven Roasted or Baked, No Flour Dredging: (photo below)
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