Ingredients:

  • 2 lbs (900g) chicken wings, separated at the joints, wing tips discarded
  • 1 tbsp (15 ml) baking powder (aluminum-free preferred)
  • 1 tbsp (15 ml) smoked paprika
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) onion powder
  • 1 tsp (5 ml) dried oregano
  • ½ tsp (2.5 ml) cayenne pepper (optional, for heat)
  • 1 tsp (5 ml) salt
  • ½ tsp (2.5 ml) black pepper
  • 2 tbsp (30 ml) olive oil

Instructions:

  1. Pat the chicken wings dry with paper towels. This is crucial for crispy skin.
  2. In a large bowl, toss the wings with baking powder, salt, and pepper. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
  3. In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, and cayenne pepper (if using).
  4. In the large bowl, toss the wings with the olive oil, ensuring they are evenly coated. Then, sprinkle the spice rub over the wings and toss until they are well coated.
  5. Place the wings in a single layer on a baking sheet. Ideally, use a wire rack on top of the baking sheet. Make sure the wings aren't overcrowded and have space around each wing.
  6. Bake in a preheated oven at 400°F (200°C) for 40-45 minutes, or until the wings are cooked through and the skin is golden brown and crispy. Flip the wings halfway through cooking. The internal temperature should reach 165°F (74°C).
  7. Remove from the oven and let cool for a minute or two. Serve immediately with your favorite dipping sauces.