The recipe I use for chicken wings achieves a fried texture by dusting the wings with baking powder and then baking at $220^\circ\pu C$ ($425^\circ \pu F$). The chicken is also dusted with salt and other seasonings, but I assume they're not chemically relevant. What chemical process is going on, here?
I'd assumed it was some kind of reaction between the baking powder and the skin of the chicken, though I had no idea what. Then, one time, there was a stray boneless, skinless chicken thigh in with the wings I bought, and that also became crispy on the outside when cooked this way. I've also heard of people using the same technique on oven fries.