Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper or a silicone mat. This creates a non-stick surface for your wings.
In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper. Mix well until all the spices are evenly distributed.
Pat the chicken wings dry with paper towels to remove excess moisture, which helps them crisp up in the oven.
In a large bowl, toss the wings with baking powder, making sure they are coated evenly. This step creates the bubbly crust that mimics fried wings.
Spray the wings lightly with neutral oil. This adds moisture for browning while preventing excess greasiness.
Generously sprinkle the spice rub over the wings, pressing it into the skin to ensure it sticks and flavors the meat.
Arrange the wings in a single layer on the prepared baking sheet, leaving space between each for air circulation.
Bake the wings for 25 to 30 minutes, flipping them halfway through, until they are golden brown and crispy with bubbling skin.
Check the internal temperature with a thermometer; it should reach 75°C (165°F). For extra crispness, broil on high for 2-3 minutes, watching carefully to prevent burning.
Once done, toss the hot wings with hot sauce for a spicy glaze or serve as-is. Let them rest for 5 minutes to allow the skin to set and juices to redistribute.
Serve the wings hot, with your favorite dips or a squeeze of lemon, and enjoy their crispy, smoky goodness!
