Place the wings in a large bowl, and throw on the Magic Mushroom Powder. Add some fish sauce if you feel like kicking up the umami even more. Then, toss the chicken with your hands to evenly distribute the seasoning. Cover and marinate the wings in the fridge for up to 24 hours.
A half-hour before serving, take the wings out of the refrigerator and preheat the oven to 425°F with the rack in the middle position.
Place a wire rack on top of a foil-lined rimmed bakingsheet. (You’ll likely need to bake the wings in two batches, so if you have two trays, use ’em.) Grease the rack with the melted fat before arranging the chicken wings in a single layer. Pro tip: Don’t overcrowd the wings, or they won’t brown properly!
Place the tray in the oven and bake for 15 minutes. Then,flip each wing and rotate the tray. Bake for another 10 to 15 minutes or until the skins are crisp, taut, and brown.
Plate and serve immediately. If you want, you can sprinkle the wings with scallions and garnish the platter with lime wedges; that way, your party guests can add a squirt before tearing into these piping hot wings!
I like my wings well-seasoned, but if you don't like them as salty as I do, you can decrease the amount of Magic Mushroom Powder to 1½ tablespoons.