2 pounds chicken wings, separated at joints and tips removed

2 tablespoons olive oil

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon ground black pepper

1 teaspoon kosher salt

1 teaspoon cayenne pepper

1 teaspoon dried oregano

½ teaspoon baking powder

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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
Pat the chicken wings dry with paper towels. Place them in a large bowl and toss with olive oil until evenly coated.
In a separate bowl, mix together smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, dried oregano, and baking powder.
Sprinkle the dry rub mixture over the wings and toss until all wings are thoroughly coated with the spices.
Arrange the wings in a single layer on the prepared rack. Bake for 40 minutes, flipping halfway through, until the wings are golden brown and crispy.
Remove from the oven and let rest for a few minutes before serving. Enjoy your crispy dry rub chicken wings!

Patting the wings dry ensures maximum crispiness.

Using a wire rack helps air circulate around the wings, promoting even cooking and crunch.

For a milder version, reduce the amount of cayenne pepper or skip it entirely