1. Preheat your oven to 425°F (220°C). If you have a convection setting, use it—it helps the wings get even crispier.
2. Line a large baking sheet with parchment paper or lightly spray it with cooking spray to prevent sticking.
3. Pat the chicken wings dry with paper towels. This step is crucial for crispiness; the drier the skin, the better it crisps up in the oven.
4. In a large bowl, drizzle the wings with olive oil and toss to coat evenly.
5. In a small bowl, mix together smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, black pepper, and cayenne pepper.
6. Sprinkle the dry rub over the wings, then toss well to make sure every wing is coated in that beautiful spice blend.
7. Arrange the wings in a single layer on the baking sheet, making sure they aren’t touching. Crowding the pan will steam the wings, and that’s the last thing you want.
8. Bake for 35-40 minutes, flipping the wings halfway through. You’re looking for a deep golden color and crispy edges.
9. If you want extra crispiness, switch the oven to broil for the last 2-3 minutes—but watch them closely so they don’t burn.
10. Remove from the oven and let the wings rest for 5 minutes before serving. This helps the juices settle and the skin stay crisp.

Personal note: When I first started baking wings instead of frying, I was skeptical about the texture. But this method won me over completely. I often prep everything earlier in the day, then pop the wings in the oven while I help my kids with homework or tidy up the disaster zone that is my kitchen. It’s a low-stress way to get dinner on the table with minimal fuss.