Preheat your Blackstone griddle to medium-high heat, approximately 375°F (190°C).
Pat the chicken wings dry with paper towels to remove excess moisture for crispiness.
In a large bowl, combine baking powder, kosher salt, garlic powder, smoked paprika, and black pepper.
Add the chicken wings to the bowl and toss thoroughly to evenly coat each wing with the dry rub mixture.
Drizzle the vegetable oil over the wings and toss again to ensure an even coating.
Place the wings on the preheated Blackstone griddle in a single layer, leaving space between each wing.
Cook the wings for 12 minutes on one side without moving them to allow crisping.
Flip the wings using tongs and cook for an additional 10-12 minutes until the wings are golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Remove the wings from the griddle and let them rest for 5 minutes before serving.