Ingredients
Yields: 4 servings

1 kg (2.2 lbs) Chicken wings (split into flats and drumettes)

1 tbsp Olive oil

1 tsp Salt

½ tsp Black pepper

1 tsp Garlic powder

1 tsp Paprika (use smoked paprika for a deeper flavor)

Instructions
1. Prep the Wings
Preheat your oven to 200°C (400°F).

Pat the chicken wings completely dry with paper towels.

Tip: Dry skin is the secret to getting them extra crispy!

2. Season
In a large mixing bowl, toss the wings with olive oil until lightly coated.

In a small bowl, mix the salt, pepper, garlic powder, and paprika.

Sprinkle the seasoning over the wings and toss again until every wing is evenly coated.

3. Arrange for Baking
Line a baking sheet with parchment paper or foil (for easy cleanup).

For maximum crunch, place a wire cooling rack on top of the baking sheet and lay the wings on the rack in a single layer. Make sure they aren’t touching so the air can circulate.

4. Bake
Place the wings in the oven and bake for 40–45 minutes.

Flip the wings halfway through the cooking time to ensure they brown evenly on both sides.

The wings are done when the skin is golden brown and crispy.

5. Serve
Let the wings rest for 5 minutes before serving.

Serve hot with your favorite dipping sauce (like ranch, blue cheese, or BBQ sauce) and some celery sticks.