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1. For the chicken wings: Use paper towels to pat chicken wings thoroughly dry. Place dried chicken wings in a large bowl or in a Ziploc bag. Add the cajun seasoning, baking powder and salt*. Toss or shake to evenly coat the wings.
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2. Adjust oven racks to upper and lower middle positions. Preheat oven to 250 degrees F.
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3. Line a large baking sheet with aluminum foil for easy clean up and insert a wire rack on top. Lightly spray rack with non-stick cooking spray. Lay wings, skin side up, on the rack in a single layer (It's okay if they fit snugly).
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4. Transfer wings to the oven on the lower-middle rack and bake for 30 minutes. After 30 minutes, transfer the wings to the upper-middle rack and increase the temperature to 425 degrees F. Continue to bake for 40-50 minutes, rotating the pan halfway through cooking.
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5. Meanwhile, make the glaze: Add all the ingredients for the sauce to a medium sized sauce pan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil over medium-high heat, whisking frequently. Immediately reduce heat to simmer and cook for 10-12 minutes, or until sauce is slightly thickened. Use and immersion blender, or carefully transfer to a stand blender, and puree sauce. Taste and adjust for seasoning. Set aside until wings are done baking.
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6. To Serve: When wings are done baking, remove baking sheet from oven and let wings stand for 5 minutes. Transfer wings to a large mixing bowl and toss with desired amount sauce. Serve wings with topped with optional garnishes and remaining sauce on side. Enjoy!
