The day before cooking, pat wings dry and toss them with a mixture of kosher salt and baking powder. Let wings sit, uncovered, on a baking rack in the refrigerator at least overnight, up to 24 hours. 

Preheat oven to 450 degrees F. Cook wings for about 40 minutes on baking rack over a baking sheet. 

Put 1 tbsp of the Philly Grit in a large mixing bowl. When wings are cooked to desired crispness, put the wings in the bowl with the Philly Grit. Drizzle the clarified butter over the wings, tossing to coat evenly with butter and Philly Grit. Add the rest of the Philly Grit and toss mixture until well coated.