Preheat your oven to 220°C (430°F) and set up a baking sheet with a wire rack on top—this allows air to circulate around the wings for even crisping.
Pat the chicken wings dry with paper towels until they feel firm and dry to the touch—that's key for crispy skin.
Place the wings in a large mixing bowl and drizzle with a tablespoon of olive oil, tossing to coat evenly—this helps the spices stick and promotes crispiness.
In a small bowl, combine smoked paprika, garlic powder, black pepper, salt, and cayenne if using. Mix well to create a fragrant spice blend.
Sprinkle the spice mixture all over the wings, then toss or use tongs to ensure each piece is thoroughly coated with the seasoning.
Arrange the seasoned wings on the wire rack, spacing them out so they aren’t touching—this helps air circulate and skin crisp up evenly.
Bake the wings in the oven for 25-30 minutes, flipping them halfway through, until they are golden, crispy, and bubbling.
Check that the internal temperature of the wings has reached 75°C (165°F) with a probe thermometer, and that the skin is deeply golden and crispy.
If needed, turn on the broiler and toast the wings for 2-3 minutes, watching carefully until the skin is extra crispy and slightly darker for added crunch.
Remove the wings from the oven and let them rest for 3-5 minutes—this helps juices settle and keeps the skin crisp.
Serve immediately, enjoying the fragrant, crispy, spice-coated wings that are perfect for any casual gathering or cozy night in.
