Place chicken wings in a large mixing bowl and add the oil. Toss thoroughly until each wing is evenly coated with oil, making the skin slightly shiny with a slight stretch in the skin as the oil penetrates.
2 pounds chicken wings, 1 tablespoon oil
In a small bowl, combine sea salt, smoked paprika, garlic powder, and black pepper. Measure accurately to ensure balanced seasoning. Mix well to create an even spice blend.
2 tablespoons sea salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon black pepper
Sprinkle the spice mixture over the oiled wings in the large bowl. Use tongs or your hands to toss the wings evenly, ensuring all surfaces are coated with the dry rub. The wings should look evenly speckled with spices.
2 tablespoons sea salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 2 pounds chicken wings
Preheat the oven to 400°F (200°C). Arrange the seasoned wings in a single layer on a cooling rack set over a baking sheet, ensuring space between each wing for even cooking. Alternatively, prepare a hot frying pan with oil for frying if preferred.
2 pounds chicken wings
Bake the wings for 25-30 minutes, turning once halfway through, until the exterior is golden brown and crispy. You will hear a crackle when the wings are fully crispy and see a deep, golden color. For extra crispness, broil for the last 2-3 minutes, watching carefully to prevent burning.
2 pounds chicken wings
Remove the wings from the oven and let rest on the rack for 5 minutes. The wings will firm up further as they cool slightly, with a crunchy exterior and juicy interior visible upon biting.
2 pounds chicken wings
