In a large bowl, whisk together flour, baking powder, salt, and pepper until well combined.

Add wings to bowl and toss until thoroughly coated with flour mixture. Let wings sit for 5 minutes, then toss again.

Adjust oven rack to middle position and preheat oven to 325 °F / 163 °C with convection on if using a convection oven, or 350 °F / 177 °C if using a conventional oven.

Line ¼ sheet pan or roasting pan with parchment paper and set a wire rack inside it. Pour water into bottom of sheet pan. Arrange wings in a single layer on wire rack, and cover with another sheet of parchment. Wrap sheet pan tightly with foil, making sure to seal edges.

Bake until meat begins to pull away from the bones, about 30 minutes.

Transfer sheet pan to heatproof surface. Carefully remove and discard foil and top sheet of parchment. Let wings cool at room temperature for 5 minutes, then transfer to refrigerator and chill, uncovered, for 20 minutes.

If using a countertop oven, adjust oven rack to lowest position. Set oven or air fryer to air fry mode and preheat to 450 °F / 232 °C for 10 minutes.

Transfer wings to air-fryer basket, arranging them in a single layer with space between each piece for optimal air circulation.

Once oven is heated, place reserved sheet pan on oven rack to catch any drippings and set air-fryer basket in middle position. Cook until golden brown and crisp, 12 to 15 minutes.

Transfer wings to a large bowl. Toss with your favorite wing sauce, or enjoy them plain.