Preheat oven to 425. Rinse and dry wings thoroughly. Sprinkle a pinch of kosher salt and pepper on both sides of the wings.
Drizzle canola oil on a sheet pan and place wings on pan. Bake for 25 minutes, then flip over with tongs and continue baking for another 20 minutes until wings are cooked through. If you’re using small drumettes, you won’t need to cook as long.