Pat the chicken wings completely dry with paper towels. This step ensures the skin will crisp up instead of steaming, so dry thoroughly until no moisture remains.
Combine the dry spices—paprika, cayenne, garlic powder, onion powder, black pepper, and salt—in a small bowl. Mix well to create an even seasoning blend.
In a large mixing bowl, toss the dried wings with olive oil until evenly coated. This helps the spices adhere and promotes browning during cooking.
Sprinkle the spice mix generously over the oily wings, then toss again so each piece gets an even coating of seasoning and rubs. Press the spices into the skin gently for better adherence.
Arrange the seasoned wings on a baking sheet lined with parchment paper or a wire rack for crispy results. Ensure they are in a single layer with space between each piece.
Bake the wings in a preheated oven at 400°F (200°C) for about 30–35 minutes, or until the skin is golden brown and crispy. Optionally, flip them halfway through for even crispiness.
Once cooked, remove the wings from the oven and let rest for a few minutes. The external crunch will set further as they cool slightly.
Serve the wings hot with your favorite dipping sauces or simply enjoy their smoky, crispy exterior with a tender, well-seasoned interior.
