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Preheat oven to 450F.
Dry chicken thighs with paper towels really well. Try getting them as dry as possible.
Sprinkle on salt, paprika, pepper and baking powder and gently rub with your hands all over, ensuring even coverage.
Lay the chicken thighs on the cooking rack, leaving a little space between the pieces.
You may want to spray the cooling rack with PAM or rub it with some oil to minimize sticking.
Transfer the thighs to a large baking sheet lined with aluminum foil and/or parchment paper.
Place the baking sheet in the oven. Switch the oven to 425F convection.
Bake for 30 minutes for moderate crispiness and supreme juiciness.
Bake for 35 - 40 minutes for ultimate crispiness and fall-off-the bone tenderness.
Remove the thighs from the oven and let rest for 5 minutes.
Toss the thighs in Buffalo wing sauce, or any other sauce, or a combination of hot wing and BBQ sauce and serve.