Ingredients:

  • 2 lbs (900g) chicken wings, separated at the joints, wing tips removed
  • 2 tablespoons (29.6 ml) olive oil
  • 2 tablespoons (28.35g) smoked paprika
  • 1 tablespoon (14.17g) garlic powder
  • 1 tablespoon (14.17g) onion powder
  • 2 teaspoons (8.4g) chili powder
  • 2 teaspoons (approx. 11.4g) kosher salt
  • 1 teaspoon (approx. 5.6g) freshly ground black pepper
  • 1 teaspoon (4.2g) dried oregano
  • ½ teaspoon (2.1g) cayenne pepper
  • 1 teaspoon (5g) brown sugar

Instructions:

  1. Pat the chicken wings dry with paper towels.
  2. In a small bowl, combine all the dry rub ingredients. Mix well.
  3. Drizzle the wings with olive oil in a large bowl. Sprinkle the dry rub over the wings, tossing to coat evenly.
  4. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
  5. Preheat your oven to 400°F (200°C). If using a wire rack, place it on top of a baking sheet.
  6. Arrange the wings in a single layer on the prepared baking sheet (or wire rack).
  7. Bake for 40-50 minutes, or until the wings are cooked through and the skin is crispy, flipping halfway through.
  8. Let the wings rest for 5 minutes before serving.