Start by preheating your oven to 400°F (200°C). This high temperature ensures that your wings will bake to a crispy, golden perfection.

Pat the chicken wings dry using paper towels. This step is essential to achieving a crispy texture. The drier the wings, the better the results!

If your wings are whole, separate them into drumettes and flats for easier handling. Ensure they are evenly sized to cook uniformly.

In a large bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper. Stir thoroughly to create a uniform spice mixture.

Add a drizzle of olive oil to the wings, then toss them in the dry rub blend. Gently work the rub into the wings using your hands to make sure every piece is fully coated. The oil helps the spices adhere and enhances the crispness.

Prepare your baking sheet by covering it with parchment paper or foil to simplify the cleanup process. Place a wire rack on top to ensure the wings cook evenly by allowing air to circulate underneath.

Arrange the wings on the rack in a single layer with space between them. Avoid overcrowding, as it can lead to uneven cooking.

Bake in the oven for 25-30 minutes, turning the wings halfway through. This will create a flavorful crust while keeping the inside juicy and tender.

The wings should have a beautiful golden-brown hue and a crispy exterior. To confirm they’re fully cooked, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Remove the wings from the oven and allow them to rest for a few minutes before serving. This brief resting period helps retain the juices, resulting in wings that are crispy on the outside and juicy on the inside.